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I don't dry hop because it always gives me hazy beer....and it doesn't seem to drop with time. Re the IBUs, I used a hop sock for the 30 min hops (so I guess the his limited the bittering a bit), but I don't really believe that addition at flame out adds IBUs. As per the original poster this...

Just wanted to add to the commendations. Brewed this 2.5 weeks ago. I dumped the hops at flame out rather than dry hop. It's in the keg, clearing and well carbed. It's a cracking drop. Will brew again. Thanks!!

It's an interesting point. Guess I need to find a club or something. I need to taste really good beer from extract to be convinced...but having said that loads of people do extract brew and they can't just be ignoring the "twang". Using a stock pot today I did wonder whether my boils haven't...

Next batch on the boil, an all grain Timothy Taylor Landlord clone, and what a difference a batch under your belt makes. Mash and sparge went text book, no slow flow...temps bang on. Hurrah for brewing, why did I ever doubt the hobby. Kegged the kolsch today too...it tasted great. All is...

Sorry mate misunderstood, thought he was brewing it in uk....not missing it and brewing it in Canada. Makes a lot of sense now......I'll shut up :o)

Aye can't argue with your logic sir. To be honest though it's about 50p a can....gotta be as cheap to buy the real thing.

As a Brit I'd have to ask "why?". John Smith's is a bit like the Coors light of English bitter. With so many cracking ales to clone why JS? Sorry aware this isn't overly helpful, but I am a bit intrigued.

I mean everything I've ever brewed has always had a slight flavour that identified it as home brew. My theory has always been that this was extract, it was worse with the basic kits, and better with a full boil with dme (but it was still there). Pretty confident after tasting my very green...

An update....just racked to secondary for cold crashing. Worth secondary as still had most of hops etc in there. The good news is it's down at 1.008 (maybe a touch less) and tastes good. Finally I have made something that doesn't taste like homebrew.

Chose this as my first AG...you can read about my shambles of a brew day on the beginners forum....I have just racked it to a secondary for cold crashing and it still remains very very cloudy. Is this expected? On the up side it already tastes great....no extract twang...like real beer. At...

Buy it, use it, make cheap beer.

I've used LME the was three years out of date and it made good beer....just used a load of leftovers and it was more than drinkable. Similarly I've just used a liquid kolsch yeast that was a year out of date....first batch the ferment was very average (no starter), second batch is fermenting...

Dedicated outlet would cost more than stock pot, plus even when working it really struggles with a full boil. Tbh I've come to conclusion I can do a full boil on the stove top....eight burners. Bought a 37.8 litre stock pot off eBay this morning.....already planning next brew. An all grain...

A quick thanks for help and support. Ended with 4 gallons....lost a lot doing three boils. Only managed about 1.042 ish OG...which isn't great my efficiency needs some work, but I'm guessing it'll never be so bad again. Ferment started within about three hours, have a healthy krausen already...

Approaching the end of the third and final batch.....what a rubbish day. Is this hobby really fun? Doesn't feel like it today.

Ok thanks....already begun boil one. I'm damned if I'm gonna waste seven hours. It's all a learning curve, right? One question what do I do with the already boiled wort while I'm doing the next? Will it be ok cooling naturally in a plastic fermenting bucket?

After having waiting for wife and kids to go away for weekend for what feels like monthsI have brew day at last. Has been worst day ever. Will update all the other disasters but electric boiler has broken just before hitting boiling point, I'm doing my first all grain so this stuff needs...

Aha you are good people. Hydrometer reading taken: 1.014. All is well with the world! Tasted ok too.....thanks folks. One last question, planning on using the yeast from the fridge in 10 days time in an all grain brew. Is it ok to leave it that long?

Yup I have been fermenting at around 65....which I guess is on the high side. I don't know but I'm guessing my fridge would be seriously lower than the lower end fermentation range??? Maybe I should water bath it for a couple of days and see what happens? Or I could shut up, leave well alone...

Yes this was the weird thing. I expected the yeast to fallout in the fridge but it seems to have fermented harder at those low temps. Wondering if the wyeast kolsch is more suited to low temps?? Will have a look online in a bit. I have bought a hydrometer, will use it tonight depending the...