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So I had an idea... Having got my hands on a large selection of hops, I decided the best way to come up with a great IPA combo was to brew a 5-gal batch and split it into 5 demi-johns with different dry hops in each. Base recipe was: 3kg pale malt 3kg lager malt 40g chinook 60mins...

I've got a packet of Danstar Saisson yeast somewhere, but that's it! Will see how it goes!

Well, here it goes! 6kg Belgian Pale malt 500g Abbey Malt 500g White candy sugar Mash temp 65C for 90mins Boil: Tettnang 35g 60mins Hallertauer Hersbrucker 25g 60mins Hallertauer Hersbrucker 15g 15mins Irish moss Yeast: Safale S-33 Est OG 1069 Est FG 1012 Est ABV 7.5%...

Yup, that's the two chillies in the demi john after racking, they went in on day 7 of the primary fermentation. The sparge arm works OK, but needs a flow rate higher than I like to keep it going. My efficiency really drops if I sparge to quick.

Forgot to mention: OG 1060 (need to work on efficiency i think!) FG1018

Finally got round to uploading some photos of my best stout yet. Batch size: 23L Grain bill: 5kg Pale malt 1.2kg Brown malt 1kg flaked oats 300g Chocolate malt 200g black patent malt Mashed for 90mins at 61C (first time using new kit, was aiming for 65C!) Boil: 65g WGV 60mins 35g WGV 10mins...

60 min boil with about 1.5L loss, so don't think it was a boiling issue. The aroma (to me) is very ketchup-like... Although could do with another nose to corroborate (if anyone is based in Devon, they're welcome to come and have a sniff!!) I also was not aware of issues in chilling to quick...

Thanks. Fermented at 18C, dry hops went in on day 8, for 7 days. It's got a real ketchupy kind of smell to it. Someone I was chatting to reckons it was chilled to quick? Think I'll just have to wait and see how it progresses! Shame because it smelt so good during fermentation!

My IPA smelled great in the fermenter with dry hops. Kegged it (King keg) on Sunday and kept the heater around for 3 days to ferment out the priming sugar. Had a taste and it's really DMS'y, also it fermented down to 1004 (before kegging), but predicted FG was 1014. I did mash on the low end...

I filled our freezer, and within a week (after some "encouragement" from SWMBO) bought a second hand one off gumtree. Have a lovely selection now! Plus it's great for overflow when making stock etc!

I used to use VWP and used to get a vaugue chimically smell, which despite rinsing after sanitising still seemed to come through. I switched from VWP to Brewclean and haven't noticed the problem since, although I'm quite keen to try Star San next (just to save on the water bill!).

First pint out of the cask! Soft fruits aroma, bit of clove/cinnamon and a sweetness I can't quite place, not great condition though, think it needed more sugar for priming!

So, once deformed from over tightening, do you need a new o-ring, or will it go back to normal once the cap is loosened? Just wondering as I may have inadvertently done this and need to know if I should have a spare o-ring to hand when i go to investigate! :?

First brew since I registered on here, hope it goes well! 4kg Pale malt 150g crystal 70g torrified wheat 2.1kg pumpkin (1.4kg after roasting for 35 mins) Mashed at 67C for 90 mins. Haven't decided on hops yet (off to search the freezer!), but prob Target or Nugget for bittering and willamette...

Getting back into things after a few years of doing a brew every 6-12 months. The Hop Shop has been outstanding! I'm happy to support them :D

Thanks, Didn't have any iodine, but once I got the temp back under control, OG turned out at 1049 (was aiming for 1060, so not as bad as it could have been!) Will wait and see what the finished product is like! Rob

How long will it take to denature enzymes? Took my eye off the mash for about 10mins and my (supposedly) thermostatically controlled mash tun went up to 80 degrees! Only 20mins into the mash! Managed to get it down to 60 again with cold water, but not holding out much hope for an efficient...

Hi, Just joined as I've finally finished setting up a slightly more robust brewing system at home and am keen to get back into the hobby after a year or two off. Rob :cheers: