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I'll have to take a look at that site. Sounds a similar recipe to what I use. I've been getting through the flour too, think another 16kg sack is on the cards!

Hops and tomatoes suddenly started wilting this afternoon even though they've been getting a good watering every night lately. Quick, give them a drink! Only just ventured outside, stayed indoors baking to keep out of the sun, must be daft. Wood-fired pizza outside tonight. Think I'm going to melt!

Looking awesome, great crust and designs. I need to up my lame game!

Sourdough bagels, three ways, fresh from the oven.

And don’t forget to measure the temperature of the sample. If your hydrometer is calibrated to 20c (highly likely) if your sample is more than a couple of degrees either side of this, either adjust the temperature of the sample or use an online calculator otherwise your reading could be way out...

Yup. What @Dorst said! 👆🏼

Do you find it still tastes of raspberries? I brewed the GH version a while ago but it wasn’t as fruity as I expected. If I remember correctly I simmered the fresh raspberries first in a pot to pasteurise them. It was only my second AG brew though! I was tempted to retry it again soon though...

19L #40 English IPA (Calling Bird) 🍻 TOTAL= 13,083L

Blow off tube has started to bubble away now. Yeast pitched @1420, OG= 14brix, as of 2230, SG= 13.5brix (uncorrected). Refractometer calibrated with OG wort as 0.98... BeerSmith estimates it’s already 1.051 (~1%abv) but I take these refractometer readings with a pinch of salt. It’s definitely...

Its not very clear on the second picture, but it had pretty much fully settled out. The spent wort I decanted was pretty clear and a definite layer of yeast at the bottom i was able to leave undisturbed. All yeast are different though! I hadn't given myself much spare time on this one though! I...

Brewed an American interpretation of an English IPA today. https://beersmithrecipes.com/viewmyrecipe/3104647 5kg Maris Otter 250g each of light, dark and extra dark crystal (45, 77, 120L) Bittered with Chinook. Fuggles and EKG at 10min and WP. Going to dry hop with more Fuggles. Wyeast London...

Switched off the starter this morning after 18hrs and it looked like this: Left it at room temperature and when I was ready to pitch 6hrs later it looked like this: Seems like Wyeast London III doesn't need a cold crash to floculate out.

I think I might give the Tilt a miss then, especially at the price!

I dry hop with loose pellets into the primary when fermentation has finished and yeast has been reclaimed from the bottom valve of my conical fermenter. They sit on the top briefly then compliantly sink to the bottom after a few days. I usually dry hop at 14c and get very roughly 1l of trub per...

https://www.cicerone.org/us-en/blog/cleaning-glassware

Think I must be in the minority, but if its the same beer the glass gets a cold rinse, a change in beer calls for a fresh glass. If it’s a lager type I go for a tall glass (or a stemmed Stella glass), goblet pint for an IPA or stout, straight pint for a bitter/low carbed beer and anything...

I'm going to pretend this was a Gulden Draak from Lidl. It is not. Still good though!

I haven’t measured it myself, but I read it could be 3-4 litres waste water per 1 litre of RO. If I filter 30 litres for a brew day this wastes up to 120 litres, about a bath full. One brew day a month isn’t wasting a huge amount, but I agree it is something worth looking at to reuse. You could...

Yeah, at 14c I see a rise in the sanitiser in my blow off tube but I can cope with it. I can pinch/fold the tube, fill the bottle of sanitiser with CO2 and raise the erelease the negative pressure filling the tube back with CO2 (more or less). Time and cool should help drop more yeast out...

FYI, just checked this RO filter with a calibrated Salifert kit. After nearly 5 years and over 1200l and 30 brews it’s still outputting water at ~2.5ppm CaCO3. My tap water is 131ppm CaCO3.