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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...

Umbro did it in 2011 and nobody kicked off! https://x.com/itssammichael/status/1770542336809762968?s=46&t=maZfk9Ro6VUgRk8TbUtOXg

We aren’t allowed to put you on ignore Chippy, because you’re an Admin. I was gutted when I discovered that!

I went through a spell where I was entering loads of competitions, but the bad organisation of the 2022 Brewcon one, and somehow sending a dodgy bottle to the 2023 Scottish (all 3 had turned to vinegar apparently - didn’t have a single bottle or pint from the keg that was anywhere near close to...

There must be one in Glasgow - Edinburgh (SCB), Aberdeen and Dundee all have one, so it would be odd for Glasgow not to! At one point Brewdog was running Homebrew clubs from a lot of its bars and that’s how the Dundee one started up, although BD don’t have any involvement in it anymore apart...

When I first started going to my local Homebrew Club in 2022 (I’d been brewing for 7 years at that point), it wasn’t unusual for meeting attendance numbers to be in the high teens. In the last 6-12 months we are down to about 10 “core” members and there have been months where we’ve only had 4...

I’m a “mainly” so not always but more often than ”sometimes”. American ales - pales, NEIPAs, WCIPAs, American wheats etc - I do, and also any other ales that are supposed to have clean fermentation character. NEIPAs I wait until high krausen before putting the pressure in. I usually ferment...

Angel Homebrew have listed theirs at £480, so £100 more than the Apollo.