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A brown porter to finish my PABB (pale, Amber, brown, black) batch/series. 5 beers with varying amounts or combinations of said malts and EKG and Windsor yeast. The 2 bottled beers (mild and notso double brown stout) are gushers. A 'Bitter' in the Pinter is about ready to tap when I have an...

So 2 different brews have produced gushing bottles. Aside from an infection or wild yeast, could a gushing bottle be a result if poor attenuation and refermenting and producing too much co2 in the bottle? I'm not getting any off flavours or any wild tastes, but that's not proof of anything!

Had this last night, well a few… Most un-neipa neipa I’ve ever had. Crisp, clear and bitter. Opposite of what the can says?! I liked it, closer to a westy. Was half price on hambleton website.

Do you pitch Windsor first then notts x days into fermentation? Planning on doing this with my next brew because Windsor just isn’t attenuating

They're handy. I don't batch prime as I don't like to transfer to another vessel, or add a sugar solution and stir.

Brewed a basic ale yesterday, currently no chilling. Pale, bit of amber and ekg. Will put in the Pinter and pitch Windsor this morning. Shot for 1035, but got 1041. 82% mash efficiency as opposed to the usual 70-75%? I haven't been getting good attenuation from Windsor so the abv might be...

Open mine the 1st night... but drink it on the 2nd night when it's settled!

According to brewfather and my Yorkshire water profile and tested alkinlinty and calcium levels... I only use sodium met and calcium chloride for mash ph and a balanced profile. The sodium met effects my sulfate levels, increasing in further. So I might try without on the next brew.

At Christmas I drank an elderberry barley wine I brewed in 2015 (give or take a year?). It was around 12%, not amazing but still enjoyable with a mature cheese.

However they do it, it was good. Unfortunately, my local beer shop doesn’t stock Buxton. So a brew York peanut butter tonkoko stout will have to suffice.

During a trip to Thanet and most of the micropubs there, the winner of the best beer of the trip goes to something closer to home: Buxton Nuts & Crosses As they describe it, decadent full bodied, smooth and lovely aroma of hazelnut (even with my post covid sense of smell, or lack of). Nuts or...

Plastic bottles. Only primed with 1 drop each and none 'feel' too/over carbed.

Tried my 1st dark mild after 17 days in bottle. Gushed and the yeast (windsor) was floating all over. :confused: Didn't taste anything 'off... Will try another in a few days. May or may not send in for the Feb dark beers.

Gadds no5 in ale and antique in tankerton, Kent. 👌

Must be someone else’s. I haven’t sent mine yet? Mystery mild

Aldi bierre triple. Not really keen but I want the 750ml swingtops!

How can I account for the ibu from flame out / 0 min hops without getting ibu from the previous hop additions (which I remove at flame out) in brewfather?

Just mashed in the Vienna and Amber on a double brown stout. Brown and black to add 10mins before end of mash

I usually get my required water volume and add Camden, calcium etc whilst it's heating. The obviously mash in the grains. I've seen in CBC video, calcium and/or gypsum egg added with the grains. When do you add yours?

Yep Windsor sounds like the obvious replacement. I have 2 brews conditioning and fermenting. I'll try remember feedback the outcome.