Recent content by MickDundee

I disagree with most of this 😂 My perception is that for the older demographic of homebrewers, many have naturally gone right as they’ve aged, and I definitely pick up on a fair bit of boomer/gammon type politics in a lot of the political threads on here (which is why I avoid them these days)...

I hate to be “that guy”, but Sierra Nevada is an APA rather than a West Coast IPA which might have something to do with it finishing last, especially if you were also ranking on whether you thought they were true to style.

Wow, 42 for the witbier! Absolutely delighted with that! I usually go in for competitions saying if I score above 30 I’m happy and anything else is a bonus. 30, 32 and 42 so I’m pretty chuffed (and shows that I actually can bottle a NEIPA from keg without it oxidising - it was only about 4th...

Picked up 3rd for my witbier this year, after a 4th and an HM in 2022 and 2023. Delighted with that, although surprised it was a Belgian and French ales category as the last 2 years was “wheats and Farmhouse”

Before my kegging days I used to regularly bottle condition lagers after lagering and they were fine. I believe it doesn’t take much yeast in suspension to allow carbonation.

I sent mine today. I had guestimated the weight of my parcel on Sunday based on 3 full bottles I had in the fridge so I could print the Parcelfarce label at work yesterday and do my counter pressure filling last night. I guessed 8kg. Actual weight per post office scales 7.954kg

We have a Kenwood Mini Chopper which is like a mini food-processor which I used previously. For my latest witbier I went out and bought a pestle and mortar to see if it made any improvement. Hard to tell so far but I’ve only had 2 pints of it.

Vienna in small quantities like that can be quite good in a NEIPA - doesn’t impart much extra malty flavour but can help bring out a lovely pale orange colour. I’ve never used caramalt though.

I wouldn’t have any boil hops in a NEIPA, I do them all at flameout.

I usually pressure ferment at 5-10PSI. I know you’re doing it in a corny, but 30-40psi would probably explode a Fermzilla (which has a 35PSI pressure limit)!

That’s one of my bugbears with the Greg Hughes book - he used wheat malt in his witbier! I always use unmalted and it depends what is available whether I use flaked or torrefied - I don’t see a massive difference in the end product to be honest. I usually chuck in 250g-500g of porridge oats as...

Is this just for new entrants for now, and then opening up for a 3rd entry afterwards? I’ve got a NEIPA that will be ready in time in addition to my other 2 entries if I can actually get it bottled from the keg without oxidising it!

Hell is a pretty forgiving lager yeast - the packet says you can ferment up to 21C. It won’t be as “crisp” but should still be a good beer at warmer temperatures.

I’ve been competing in a Music League with some guys from a Facebook Group I’m in and it’s been really fun. Would anyone be up for a HBF League? You pick a song from Spotify, it creates a playlist and everyone votes on the songs. I don’t have Spotify, so I have been creating an Apple Music...

You need to feed the Philly Sour a Hell of a lot of simple sugars to get it anywhere near sour enough. A guy in my brew club gets them really sour but he does like 11% sours with 4kg fruit in them. My Percy pig sour was sour but not lip puckeringly-so and that was 800g Percy pigs, 250g caster...