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Hi all, I need to get a bulk order in - 25kg of MO and 25kg of extra pale ale or lager. Where is the cheapest at the min? Prices seem to keep rocketing. Usually go with Crisp, but open to new maltsters. Worcester Hop Shop is usually the cheapest, but they're out of extra pale at the min...

It did nothing for a few days as I (wrongly) simply sprinkled in the yeast flakes. I then gave it a rouse and it took off almost immediately and was fermeted out in 48 hrs.

Nice to try new things. I'm enjoying a glass of mine this second. Will defs do this again with a NEIPA. Bought this Kveik blend: OUTER HEBRIDES FARMHOUSE YEAST: SIADAR AN RUBHA | eBay

What's the latest MB?!

Very cool. Watching with interest, too. Can you put a link to your original post? I think I remember seeing something like this a while back. Ringing a bell. Cheers.

Pretty much done. Hit O.G no probs. Decided to keep sparging as I was good for time so pushed to on till I hit 80% efficiency. Managed to get 15L @ 1.145. So thick. It all feels very 'wrong' at this stage! Good fun. Will ferment in a corny keg with S05 for a few months before adding the cacao...

I'd get some brown malt in there for a real chocolatey flavour. Sugar can be added directly to fermenter if you want. I found this website helpful: How to Brew a Pastry Stout | Guide to Brewing Pastry Stouts | Secret Level Brewing I'm currently brewing his Black Meca stout. It's a pretty...

Yes it is indeed high. I'm hoping for around 50% attenuation. This will leave me with around a 10% abv and a FG of around 1.070. That's the plan, anyway!

Here's the base recipe. Will be adding around 200g of chocolate nibs, 5 vanilla pods and a tonka bean in a few weeks time.

I'm hoping for around 13L in the fermenter. Expecting a long boil. One of the reasons I did an overnight mash - to break it all up. Hoping the overnight mash will give me higher efficiency, too. I mashed at 75c. 10 and a half hours later, it dropped to 67c. Very happy with that! I'm hoping forn...

Sorry. Meant barley sugars. Nothing added afterwards.

Keep us posted on the bitterness front! Bread is a great idea.

exercise

A while ago, I stumbled upon this website and clicked on his Black Messa stout Youtube link. How to Brew a Pastry Stout | Guide to Brewing Pastry Stouts | Secret Level Brewing That night, the Brew Gods appeared to me in a dream and said, 'brew Black Mesa'. I said, 'OK'. Tonight, I plan to...

So the 60g of cascade in the mash didn't add enough bitterness?

Great to hear your experience has been positive so far. :-) Having a big ole glass of mine at the min. Down to 1.014 now. Tasting even better than it did on Wed. Buzzing! I'm getting more on the malt now because the mad Kveik has settled out. It tastes chewy and 'substantial' if that makes...

What's the latest MB? So, just poured another glass. yeast has dropped out and thankfully, so has the mushroom taste. Fizzed slightly, too. Still carbing, though. This has really aided character; the beer feels more 'awake' now and dare I say it, tropical notes are present. :-) Musky, musty...

Nice. Looking forward to the updates!

Chuck the protofloc in for the hop stand? Might do the trick.

Good man. Looking forward to hearing your thoughts. A lot of NEIPA brewers go raw. Big breweries too. No need to worry about bittering. Steeping and dry hopping is per usual. I'm planning one of these over easter. Will be using Verdant yeast though; this Kveik kinda scares the hell outa me...