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I want one.

FWH is supposed to offer a smoother, more rounded bitterness. No idea how or why or whether that's true. I haven't ever noticed a dif., although I haven't used the technique extensively. Bitter is bitter to me :D I can't differentiate between "types" of bitterness yet.

You legit start a conversation with "the interesting thing about yeast is..."

We're having a bit of a fruit fly epidemic where I live. Every time I think I've killed the buggers I find a few more. I was hoping to start a brew Friday evening, but fruit flies and a gallon of fermenting wort in a small apartment seem like a bad mix... On the other hand...

That colour! What a great recipe. I'll be trying this in the coming weeks. Cheers!

Great, thanks for clarifying!

Apologies for what might be a silly question. I'm looking at the Saison style guidelines on BeerSmith: Original Gravity: 1.048-1.065 SG Final Gravity: 1.002-1.008 SG Bitterness: 20.0-35.0 IBUs Color: 5.0-22.0 SRM Alcohol by Vol: 3.5-9.5 % Carbonation: 2.8-3.5 Vols Correct me if I'm...

If you have time, try and make it over to Reading (30 minute train from Paddington) and check out either of these: #1 Wild Weather. My local so I may be bias but it was definitely the best brewery tour I've been on. Focused entirely on the beer, and less on generic process. Free samples all...

More mash water I believe. Vid below if you wanna check it out. It's pretty interesting: https://youtu.be/B5MaEh_iFso Lower efficiency is a drawback, but that wouldn't stop me I don't think. What did you think? Was there a noticeable difference compared to sparging?

Very cool stuff. I've been thinking long and hard on immersion chillers for a long time and really hope this experiment works out for you.

I was watching a vid from Basic Brewing where the guys were discussing no sparge. The idea seemed to be that by skipping the sparge step you weren't diluting the wort with water, resulting in a sweeter, maltier wort. The logic makes sense but it just feels so wrong. Thinking of trying this...

Is there a specific flavour you're looking for? Are you able to give any examples of commercial beers you'd like to emulate? Reason I ask is juicy always reminds me of one beer: Brewdog's Elvis Juice. Grapefruit infused IPA and, as the name implies, uses a tonne of grapefruit peel to get that...

Very cool, and very jealous. Living in an apartment I've made the tough call to scale down to BIAB. Anything bigger than 1 gal just isn't realistic for me at the mo. Adding this project to my "someday" pile :mug:

Orange and habanero session. Got a bbq coming up and I wanted to brew something a little different for the guys.