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😉 (I'll add some thoughts later about overnight mashing)

AG#122 "Waxing Gibbous" American Stout Re-brew of AG#100 with different hopping - I'm going classic C-hops this time. Base malt plus 7 specialty malts in there! 15L tap water, 1.25ml lactic acid 80%, 2g CaCl, half a Campden tablet, giving: Calcium 154 Chloride 99 Sulfate 41 Alkalinity 261...

I have a Czech Pilsner to enter - it's been in the keg a couple of weeks already but I'll leave it until closer to judging time to send it as I expect it'll improve a little more over the next couple of weeks 👍🍻

AG#121 Liberator IPA v4 Trying a new yeast, WHC "Hop Unlock", it'll be interesting to see if it lives up to the claims. To give it a fighting chance I've decided to add the main bittering addition as a mash hop, and also split up the whirlpool addition and add it in stages as the temperature...

There's a review here of my Czech Amber Lager (though dark is probably more apt than amber!) - click the link above the picture to see the recipe 👍🍻

Oops, sorry, forgot to share it - recipe here: AG#117 "Mustang" American Amber Ale

The aeroplane actually, P-51 Mustang: American made, British engine, designed by a German - my excuses for the range of American, British and German hops, malts and yeast used to make this American style 👍🍻

Well that's a very pleasant surprise to finish off the weekend. Many thanks @AJA for judging and well done to ask the other participants 👏👍🍻

@Twostage : https://www.thehomebrewforum.co.uk/threads/matt76s-brewdays.81971/post-1234733 👍🍻

AG#120 Step Mash Czech Pils I've found a single infusion with this grist lacks a certain something, but I'm not sure I can handle more than one double decoction per year. One alternative is to use a more complex grist but today I'm trying a step mash and long boil to see how it turns out...

AG#119 Different Porter Can't think of a better name for it but it's a different recipe to my usual Hurricane Porter. 15L tap water, 0.75ml Lactic Acid 80%, 2g CaCl, half a Campden tablet, giving: Calcium 155 Chloride 102 Sulfate 41 Alkalinity 286 1000g Maris Otter 500g Vienna Malt 250g Amber...

I've got an American Amber Ale I could send in if that's OK. Also, where do you stand on Black IPA? I mean, it's got "Pale" in the name 😉 (no worries if that's a step too far 😂)

AG#118 "Gateway Error" Pale Ale Using up some hop odds & sods. 15L tap water, 5ml Lactic Acid 80%, 2g CaCl, half a Campden tablet, giving: Calcium 156 Chloride 102 Sulfate 41 Alkalinity 103 1000g Maris Otter 500g Vienna Malt 250g Flaked Oats 250g Carapils 2.00kg TOTAL 11 hour (overnight)...

AG#117 "Mustang" American Amber Ale I've made this a few times before. I've gone back to a Chico strain (US-05 in this case) as I wasn't bowled over with the LVIPA I used last time. It's a touch darker than before as I had no Dark Crystal in stock so I've gone with Extra Dark. I'm also...

AG#116 "In the Belly of a Fruitbat" Black IPA Brewed this last week - in fact it's pretty much done fermenting already. My take on Siren's excellent "In the Belly of a Shark" Black IPA. Don't know the recipe, just the hop varieties used. 15L tap water, 2.5ml Lactic Acid 80%, 2g CaCl, half a...

Yeah, this is true. I don't get overshoot but yes the temp will drop 4ºC before the thermostat kicks in so your mash temperature must be varying somewhat. It's a niggle but my beer still turns out well. Same. A pump isn't essential at all, but I wouldn't go back. I also remember now another I...

I used to use it, with a grain bag inside but I stopped when it dawned on me that I could save myself a bit of washing up 😂 The advantage of a grain bag is - because I'm a no-sparge brewer - you can squeeze the almighty bejeezus out of it. The bottom of the grain basket on the other hand -...

I haven't gone out of my way to calibrate my Inkbird and Tilt together, though they're not miles out, but they do differ. If anything I'd say the Inkbird is noisier, more prone to fluctuations - unsteady air currents, small leaks, brewers who keep opening the fridge door etc vs. a liquid with a...

This. Definitely this. IMO at least. I don't pitch my ale yeast at 25-30ºC so why would I pitch my lager yeast at 15-20ºC? And again, really worth checking out those Malt Miller/Budvar videos as this is exactly what Budvar do (they pitch at 9ºC IIRC). To be fair I'm using WY2278 - Czech, but...

I'm gonna counter this - I'm well aware of it, I know lots of people use it successfully etc etc etc, hell I even win a forum competition will a Munich Helles brewed this way... But even so, I swear, lagers made in my brewery using this method have just a whisper of esters. Not bad, barely even...