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A little ‘soft’ for me, but most beers seem to be now…

Posts are about 12hr late from drink time!!

Keen on a recipe of the Abbot clone?

I’ve got cml Voss on a smoked beer at the moment. An adaptation of a previous beer I made (also with Voss) and it was great.

My strong bitter. About 20 days in the bottle. First brew for a while to have a head!

I used the coppers 740ml for a while. Handy as they reduced the time bottling and good for a pint and then some. Caps were always difficult to unscrew. I've used cheaper eBay 500ml. Great to know when carbed up, but they definitely became squishy when I chilled them in the fridge? Back to...

Just finished brewing today. Hydrometer I thought was calibrated was actually 4pts out. Compared to refractometer and another Hydrometer. If it was 4pt out when I read the fg of my last brew, than I actually achieved 71% aa with whc old English. And my strong bitter is 4.7, not 4.5!!

Smoked Beer Classic Style Smoked Beer 5.0% / 12 °P All Grain TMM (FIK) 75% efficiency Batch Volume: 8.5 L Boil Time: 30 min Mash Water: 10.78 L Total Water: 10.78 L Boil Volume: 9.75 L Pre-Boil Gravity: 1.044 Vitals Original Gravity: 1.048 Final Gravity: 1.010 IBU (Tinseth): 16 BU/GU: 0.33...

I'm having similar results. Granted some beers were using windsor, but a windsor with notts/gervin only achieved 70% aa. My latest, using whc old English was approx. 67% aa. Best I've had is 71% aa with s04. Floccuated well too. I do ferment in the kettle and the wort isn't aerated prior to...

I have a Brown Porter, if you could please send your address.

impromptu brew day. Strong bitter. Pale malt, amber, crystal 130 and torrefied wheat. Single hopped with keg. 1050 og, should come in at 4.9% whc depending.

What type of variance do people experience? Mines gone from 111 to 48 between March and May.

I've just bottled a pale ale after 24 days in the fermenter. 1 day in the bottle and I can read a newspaper through it! I ferment in kettle and usually bottle at 2 weeks, it's never been so clear. Thumbs up for extra time in fermenter.

personally , I think your bu:gu is about there, but I tend to go low due to past beers being overly bitter (probably water profile).

I've used similar amounts of black malt for full mash and at mash out. the beer at mash out was preferred, although they were other differences between them. Black malt might make it on my do not use list. I have one more beer to try it with then 875g of it will be available!

Are you using up hops too? Cascade @ 60 min seems a little wasteful, unless that's just my preference for cascade flavour & aroma.

My brown porter, much darker than expected (45ebc). But so was my mild. Common denominator is black malt (1300). Both 3% of the grist. It could also be the black malt given it a distinct flavour like the mild. Slightly harsh, hints of liquorice and burnt toffee. Good news is it didn’t gush, as...

Just a couple of cans to see the weekend out. This only cost £2 as it was short dated

Yes and it probably will annoy you, but it's done quite well and honestly.

Baby reindeer on Netflix