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It's going to be interesting to compare this to my Flakey bitter, which is of my own devising, and pre-dates this, but likewise uses flaked barley (albeit in a rather more basic recipe), and I like the clean grainy flavour that it gives. First Gold and yeast are on the way, so the comparison...

Well I did all that yesterday, and it hit targets as predicted, 10.5 litres @1045, should give me a nice drinkable beer hopefully. Pitched this morning with Verdant yeast.

As this thread has been revived, I might add that my experience didn't encourage me to repeat the process. I think I'll stick to spending the 4 quid or so each time. Seems to me you have plenty to lose and little to gain (except a microscopic financial benefit).

I tried Click and Collect for the first time the other day. I selected the "Driver will bring label" option. Reader, he didn't! So I had to re-enter it a couple of days later. Worked second time around.

I think I made that before I developed my revolutionary bag-prodding (tm) technique! :D It's on the list!

That's another one I tried before and didn't find very successful, that I need to re-visit! Again I hope that improved technique will lead to better results in future!

Clib's Centennial Brown Ale is mashing away! :D I've added some comments on the recipe thread.

Just read this old thread with interest. Could have sworn I made this before... <digs out old recipe books> Ah, here we go, 5/4/21. I was just a beginner back then! :D I remember it didn't turn out well, my notes say I had to add 110g of brewing sugar to get the OG to a decent level...

OK I am going to have a go at this. As far as I can see, the original recipe implied a high efficiency which I will not achieve (I note some posters fell short of their target). However, against that, this is a slightly stronger beer than I would like, I'd like to drop the ABV a little. With...

I don't do cold crashing, but I have to say (not for the first time) that those priming sugar levels look high to me. I don't use more than 2.3-2.4 g per bottle in any type of beer, considerably less in bitters. After all, not so long ago, some experts were telling us that priming wasn't...

My last bitter, intended to be a copy of @pilgrimhudd 's recipe. but you know how it goes... :D More normal bitter colour, albeit dark, than the reddish shade in my poor pic. No prize-winner, but I'm not displeased.

Hops now 12 g of Target @ 40 mins, and 9 g of Centennial (changed from Challenger, but the difference is probably moot) @-10 mins. Dry-hopping as above. Priming now set at 2.3 g per bottle. I think that is my last word on the subject!

Just looking again at the OP recipe: that's some Centennial @13.5% AA! Google says generally 9-12%; the Centennial pellets I have in store (recently bought) are labelled 7.8%! Not sure how brave I'd want to be increasing the hop quantities, though. What does it say on your Centennials, guys?

Old thread, but this sounds right up my street! Reckon I'll give it a go.

First taste of my latest oatmeal stout. Very early days, but I was curious. Verdict: well pleased. Will improve much further I'm sure, but only 13 days in the bottle, I'll aim to leave the batch another ten days or so before I taste again. Not worth taking a pic cos no pretty head on it yet, but...

That there Vienna 'lager'. It might not be the best beer I've ever brewed, but it's certainly one of the prettiest! Crystal-clear, and a lovely, well, bitter colour really! Funny, really; it's clearly more like a bitter than a lager, it's malty, with quite a pronounced hop flavour. But equally...

Around 2.3 g for stouts, wheat beers and suchlike, 1.7-1.9 g for bitters, per bottle. So double that for per litre. Although as other posters have suggested, I doubt that priming is the only factor at play in your case.

Me too. Not sure I'd be up for it now.

I think 6 g per litre is a lot. I have never (well, not for along time) used that much in anything.

All fair points. I went in a new local bar the other week, wanted a bitter, and had a choice of one. But literally 20+ different US-style IPAs to choose from. But I agree that it's better than no pubs, and we can make our own.