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That’s the only malt I’ve got so it’s what I’ll have to use lol, what’s the issue will all extra pale malt?

How does this look? Somehow I thought the ibu would be allot more than what it’s stating 🤔

Hey, I’ve just picked up a new 25kg sack of crisp extra pale malt and I think I’ve got -00g of cascade in the freezer aswel as 2x US-05 dry yeast. Can someone point me in the right direction with this, I want the abv to be strong, around 7.5-8.5%. Just want the amount of grain I should use and...

I use Brewfather as my go to software nowadays but it only offers lactic acid and phosphoric acid as a means to lower PH. Ive looked for both and the only one malt miller stocks is lactic acid 80%. Brewfather only calls for a small amount circa 5ml for my full batch (belgian tripel). Is lactic...

My 8 year old yeoman exe 5kw, since we are showing off our stoves!

Was this the Lakes brew 10% ‘Soer’ by any chance?

**Quick Update** So I bottled this gyle the other day and I may have gone overboard with the bittering hops (summit). I was anticipating a stronger abv beer so went for an ibu of 50 and the finished beer is slightly overly bitter- it’s not unpleasant but something I’m hoping will mellow with...

I wouldn’t have thought so, I’ve done a single pack of s-05 in a wort of that gravity before and it’s gone down to 1.012.

Ok fellas I need your advice again! This beer started its life at 1.074, it seems to have finished a week into fermentation at around 1.035. This gives me a stout of around 5% which is perfectly acceptable but.. I was aiming for around the 7% mark. What would you suggest I do at this stage to...

Sorry mate it was the all grain recipe “kit” made up from malt miller. Seriously nice 👍🏼

I did not know this, I’ll see if I can find him on Facebook, cheers

Interesting, that’s very much for that mate 👍🏼 I think it was brewers friend originally that had citric acid as an option for lowering mash ph. I don’t use brewers friend anymore 😂

Sooo…. Can anyone help regarding my citric acid comment?

This irritates me! Why on earth has Brewfather only got phosphoric acid and lactic as the only acid options? I use citric acid so how would I input this into Brewfather?

I’ve just looked it up, it’s nothing g to do with triple grains 😂🤦🏼‍♂️ so it’s just about the strength of the beers, typically around 9%

So what makes a tripel a tripel? I always thought it was triple grains? And likewise for dubbel, quad etc?

I have an ssbrewtech InfuSsion mash tun so unfortunately don’t have the ability to raise the mash temp that way. Is it totally necessary? Edit: I could sparge at 72c for 20 minutes though, maybe this is what you meant anyway?

Wow I’m jealous, I’ve got covid and can’t smell or taste a thing, I’m devastated! Have a great time!

Wow I wasn’t expecting such a positive response lol! So in terms of yeasts- I use dried yeast is there one people would recommend? I’ve used Safale t-58 with a leffe kit before with great results but I’m unsure of the abv limit of this one. Does anyone a tried and trusted tripel recipe? 7-9% ish?

I know people will scream Pilsner at me but here goes! My local brewery sells 25kg sacks of pale ale malt quite cheap, it’s decent malt and it means I can actually brew decent beers without forking out for expensive malt miller deliveries where they charge an absolute fortune for the base malts...