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On holiday in the Peak District, local pub has its own beer on tap. This is Thor.

My wife got me this one from Stonehenge last week. I knew of the brewery but I haven’t been yet. It tastes very much like Greene king ipa for some reason.

Well I have mashed in the black this morning. Generally following the Braukaiser recipe with 20% dark Munich which I have never used before. Hopping to 22 ibu with Northern Brewer and Celia as that’s what I had. Have the Hana pilsner malt from the GEB sale, so far seems to be happy with a...

Like CML even though they have never sent space dust. To be honest I err on the side of having too many hops already.

This is similar to my planned brew this weekend, haven’t quite decided between it and Vienna. Not 100% sure I have a window to do it yet.

I would have estimated your boil off rate at about 2.4 and grain absorption at 0.7 if you squeeze the bag. Putting those numbers in should show that you are within limits. I also recommend Brewfather, setting an equipment profile and tweaking it from experience.

As above I would just hold an ale steady at around the midpoint of its range, especially if it is given 14 days which is already a generous term. When were lager d-rests introduced? I don’t think it’s a traditional process. It isn’t done by Utopian as I understand it.

That is how pressure barrels are used normally, only a little co2 needed. You need to be careful about leaks, there are threads about them.

This weeks offers:

I could be wrong but I don’t see how any flexible bag can maintain carbonation- only the first pint will have your target level, after that co2 will come out of solution into the space created in the bag.

I would be more likely to shop there if uncrushed is cheaper. Hard to work out the shipping calculation though. GEB also offer intermediate pricing for 5kg, 10kg bags.

I think this is very much the answer. In fairness though Timothy Taylor isn’t a bad result though is it?

I don’t mind the half day it takes, it’s an interesting subject though as all forms of process omission are practiced somewhere in the farmhouse brewing tradition. You could go all in with cold water, malt and hops and a full mash and boil program if the controller allows. Everyone knows you...

A greene king, although this was better in keg than can.

Something like this then hozelock connects https://www.angelhomebrew.co.uk/brewdevil-accessories/343-brew-devil-wort-chiller-fittings.html

Last of this batch that was a 10l keg and 12 bottles. Rebrew in November I reckon.

To me Harlequin was like a tasty blend of us hops. Have Godiva in the fermenter now. There may be more year to year variations in young products?

Harlequin is good give that a go.

Yes pretty much but I think the objection is the separation of processing as if the final product is just alcohol with water and beer flavour added. My wife isn’t keen on the darker beers I have made and will noticeably avoid anything I have described as sweet even when it is true to style.

Yes you need to keep gas off, vent pressure, wait for co2 to come out of the beer, repeat etc.