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I know I said I have enough beer now but I’ve changed my mind. I have 2 NEIPAs so I’m going to drink the older of those more quickly to give other beers more time to mature before I finish those off! This means that in less than 2 weeks I will have an empty keg… So the next question is what...

I’ve just finished cleaning my beer lines and now I need to reward myself with a good clean beer delivered through super clean pipes 😇. “Afterglow”, my original NEIPA. It has managed to retain most of its haziness after being in the keg over 10 weeks - I can’t believe this was kegged on August...

That American Pale.

When nans & grandads take their grand-children out there’s only ever one outcome! 😉

They’ll be all grown up before you know it!

Another cask bitter while watching Blindspot. I might move on to my American Pale next.

We went out for lunch with the grand-children today and I had a bottle of Doombar. Washing my mouth out now with my cask bitter.

Your source water pH suggests low alkalinity surface water and you’ve added plenty of calcium which should result in a lower mash pH - which if I remember correctly would favour a more fermentable wort. I might be barking up the wrong tree but was worth a thought. I think taking pH readings...

I don’t think I saw any mention of water treatment or mash pH in this thread. Mash pH can affect enzymatic efficiency so could in theory affect fermentability of the wort?

I think this is quite possible, I regularly get 23 litres at between 1.048 and 1.050 from 3.6Kg Maris Otter 300g Oats 200g Light crystal 100g Tortified wheat The OP is mashing 800g more malt than me so you would expect a higher gravity than I achieve. I think this efficiency is a factor of...

OK. This recipe is for a corny keg and you should have about 21 litres going into the fermenter. You can adjust the recipe as required for other batch sizes. The beer was awarded 2nd place in the Scottish Nationals and 3rd in the UK Nationals, I was robbed! 😉 If you treat your water you need...

I have a couple of recipes. Would you prefer 4.5% or 6% ?

American Pale to start.

Hi Lee, do you have a favourite porter recipe? If so then you just need to add some plum essence at kegging. I use Special Ingredients plum essence, 12-15ml in a corny. 12ml is my preference. Uncle Roy’s is also well regarded by people.

This morning I kegged the Pirate Pale and the Czech lager. That gives me space in the fermentation cabinet for my last brew in this tranche, a cider. Pirate Pale Czech Lager

Porter and now American Pale (my original Hazy IPA).

The weather is no better so today I’m going to cheer myself up with a Brown Ale. 😉

Damn! I thought it just needed the oil from my local chip shop.

What’s wrong with biofuels, apart from the cost obviously 🤷‍♂️

I think the beer will be gone first! 😉