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My biggest piece of advice: don't wait until the afternoon to start. With all the best will in the world, it will take in excess of 5 hours. I think my first AG was 7. I started with a BIAB, 16L pot and ended up with batches of 8-10 litres. You're not going to be able to do 23L in a 15L pot...

It's taken you nearly four years since joining to get your brew on? ;)

18 litres Gales Festival Mild from GW BYOBRA (plus @CaptAwol 's 240 litres) (@CaptAwol - you're supposed to keep the total running) 3886 +240 +18 ----- 4144

It's been far too long again..... my latest brew is from the Graham Wheeler BYOBRA book. AG#23 Gales Festival Mild Dark Mild All Grain No sparge 70% efficiency Batch Volume: 18 L Boil Time: 45 min Mash Water: 22.89 L Total Water: 22.89 L Boil Volume: 20.63 L Pre-Boil Gravity: 1038 12ml CRS and...

It's still a bit murky, but there are signs of CO2. I suspect my expectations did not match reality and I should have started this off a couple of days earlier. With any luck I get to use this yeast though. Cheers

Thanks Matt I thought, based on the previous ferment, that this was only going to need a bit of a nudge to wake it up. I will leave it on the stir plate for another half day and see if there are any signs. If not, I'll pitch a dry yeast from stock. I really wanted to reuse this yeast...

Hey all. I have some CML Hog Norsk top crop. It was cropped Dec 2021. When I did the original brew it was a really healthy ferment, producing loads of yeast. Yesterday I thought I'd make a 1200ml starter with 3-4 (or 5 I didn't count) good heaped teaspoons full of the harvested yeast to kick...

@Eskimo John I am I interested to know how you got on with this please. Thank you.

Hey What (style) was this in the end? I'm thinking of using some cropped Hog Norsk I have in a mild. Other than the fact that yours was 1070 (😲), it looks a bit like a mild (in terms of ingredients). How did this turn out? Cheers

Just perusing the mild chatter....... How did this one turn out? Cheers

I had a 40L Buffalo (CC193) and even though I changed what could be changed and byassed what could be bypassed, it still wasn't able to generate a boil, rolling or other wise. So I got rid and now I have a Brewzilla. Would have been great though.

A square of packing foam with a slit for the probe and a bit of elasticated ribbon type stuff.

AG#23 Januarzen - Update Two weeks in the keg and I could not wait any longer. Just a tester / taster . . . But that ended up being a couple of glasses! I have no experience of a Marzen. I just happened to have ingredients that sorta matched a Marzen. Ish. Nice dark amber to brown. Off...

I found the rules and (whilst I was joking) apparently you can win three on the trot, but not the fourth, although you can get it judged and feedbacked (new word, you're welcome) and then you're back in for the fifth. If you're a greedy guts 😄

Thank you for the opportunity. My selections are: Sloe Gin: Rhubard & Ginger: Peaches & Cream Gin: Blood Orange: Tan's London Dry Gin: Cheers

Not sure mine will last till then. I shall make sure I put a couple of bottles away safe.

Similar curve here. 34/70 although fermented at 17'c All done in 3-4 days (but left alone for the requisite 2 weeks) You need an ispindel, at least that takes away some of the guess work. ;)

Same..... and when I say 'suffering' . . . . . the side effects from my first *** were worse and I've had worse hangovers.

Good god no. That's through the door to my left, in the garage where it's all cooled to perfection. Please excuse the cat paraphernalia, I share my office with the bosses of the establishment.

Many is the evening I'd be sat on the front step in the 70s "helping" my Dad with his car tinkery. Only last week he stayed over and he said "I'm too old to be buggering about with cars now" or something as erudite.