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I've heard of people going for 6 weeks primary before, it might not be optimal for what you were trying to make but should be drinkable. Could even be better!

Well that was *&%^, must have underdone the mashing or sparged it too quickly. Tasted the wort as it went up to boil and there was very little sweetness. Ended up boiling for an extra hour to bring me down to 15L when I was going for 20. OG was *still* under at 1.042. Also I forgot about...

Just had a PF delivery and they send a text with an estimated delivery time on the day, mine was about half an hour late which isn't so bad. Not had anything delivered by DPD in a years so they must have embraced new technology. Seems like PF have some catching up to do.

The main reason to make a starter is to get the yeast "hitting the ground running" meaning there will be more yeast growing fast. If there are any infections or the like, they'll be up against a yeast that's already breeding like crazy so they won't get so much opportunity to spoil the beer...

The service you get from DPD/PF is entirely reliant on your region/ the driver you get on the day. They're all prone to leaving cards without even knocking.

Cheers guys, I'll probably forgo the crystal 90 as it's just for the sake of using it up because it looks sad and alone.

Hello and welcome :cheers: Did you make a yeast starter? It might be a bit slow off the mark if you didn't. I wouldn't like to recommend re-pitching a yeast unless it really looks like nothing's happening, but it's bulging which is a good sign. As long as it's not in direct sunlight I...

Thanks for the feedback, thought I might be slightly "off style". TBH I'm adding the other grains because I liked the look of them :grin: From Brewer's Friend, OG I'm looking at 1.048 and IBU 37.5

Should be fine if you followed the recipe. I've only just bothered to get a hydrometer, but I do know you won't learn much from one if you only take one reading as you're making a before/after calculation. The sludge at the bottom is yeast cells and protein and can be used again though...

If it weren't for HIGNFY and the occasional *really good* series (Versailles comes to mind atm) and the impending doom of TV licensing letters I definitely would.

Plan for tomorrow, going for a British Bitter, but not sure if the style is dead on, any pointers? 3Kg Maris Otter Pale 1Kg Mild 250g "CaraMunch" 160g Crystal 90 Amarillo 5g 60m Challenger 20g 15m EKG 20g 15m Amarillo 30g 10m 3rd Gen Wyeast London ESB 1968 which is getting started...

Greetings! Starting my second all grain tomorrow, wish me luck :thumb: Hopefully I can learn a lot from you all and share some of my limited experience. Cheers!