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As above really I will be a bit lost without the yeasts and it suited me to get hops from them rather than with the bulk grain order which is infrequent …

Simple answer is that your final numbers look like they will be okay. To open the worm can - alkalinity isn’t a number you need to target, it’s just something to deal with if you can’t get the mash ph into the target zone. You want to keep things as simple as possible. Since you have...

A lot of planning for ditching into water - are they thinking it won’t get licensed for use on land?

The book does say it’s a house yeast but that doesn’t mean it wasn’t US05 to start with. Suggested yeast is WLP013 London ale. I used CML clipper. Fermentation seems to be ok, flavour very interesting and it’s time to dry hop which I have never done to a dark beer before.

Kernel Export India Porter using the last mystery yeast pack I got from MM which is HBC431. This has been on my recipe list for a while so had to be attempted sometime. Currently I have significant doubts about being too strong in the roast flavour. Been a while since I made any porter so maybe...

You would need a floating dip tube to transfer out above the trub. Overall I would sooner just buy a fermenter that does fit.

It’s a tidy coincidence, also a fridge is quite a safe open environment- not sealed but no flies etc.

To me I would think it’s too late to pitch- it’s well established already. I would ferment out, taste and decide where it goes then.

I have had that off flavour before when accidentally pouring yeast sediment into the glass. Maybe from bottling with too much suspended yeast? Or it was just certain strains? Neither water or kettle seem likely sources to me - not that chlorinated water couldn’t be an issue but plenty of people...

To answer indirectly can’t you work it out on paper? You have a volume of water with a temperature change from ambient to 100c, can assume mash temperature maintenance to be insignificant, then you have a boil at a fixed power output?

Smoked porter is a thing, I’ve not had it but you could find a recipe. Would need more chocolate or brown malt.

I think just because it was actively chilling constantly and the door was opened frequently letting more moist air in. Under normal usage a freezer stores already frozen food.

One thing to watch out for is that making bulk ice in the domestic freezer is hard duty, and I had massive frost build up.

It will need to be ambient, also you need to make sure the lid is sealed as it normally needs positive pressure to seal.

Quite artificial taste would not buy again. 😕

This is the other Aldi beer I got, they had 4 Williams bro beers and I couldn’t decide.

Can’t you take the tube out or seal round it with clingfilm?

In their recipe in the modern homebrewer they have boil additions which are half pellet and half whole hop eg https://www.themaltmiller.co.uk/product/oakham-green-devil-ipa/ It does seem to be a bit of an obsession!

This was sadly missed during my London trip last week so making up for it:

Enjoyed the book. Also noted the mash ph thing and will give it a go. Not much that will change my method but I may do wort aeration which I have never tried. A few recipes I like but the skew is heavily towards American IPA, I am always put off by massive dry hops. Maybe some ideas for the...