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It’s absolutely beautiful

I’ve finally logged off for 2 weeks off work and I’m drinking a Rochefort 10. Both of these things make me very happy.

Ah ok I understand. I thought the sodium percarbonate itself was a surfactant, didn’t realise that is actually an additive. That makes sense now. And I never knew that sodium percarbonate could also sanitise, though 10g per litre is an awful lot of it

I thought there was something with PBW that it had to be rinsed and even had to be rinsed with water the same temperature? Surfactants might have been the word?

I had a pineapple, coconut, mint and lime milkshake IPA a couple of years back at a bar in Manchester while I was in a big group of people. They all thought I was mad, I quite enjoyed it and said I would brew one one day. Maybe I’ll do a small batch soon

Sodium percarbonate (eg PBW) is a cleanser not a sanitiser. I’m pretty sure I read somewhere that Starsan breaks down into a neutral or even slightly fermentation enhancing set of compounds.

“Killing stuff” is of course the whole point of sanitising!

I like the method @An Ankoù said better than backsweetening. Having done both I think the method of maxing out the yeast gives a smoother flavour. Having said that, I actually like my mead dry as the residual honey flavour gives me the impression of sweetness anyway. I use a 2L growler with one...

I’ve never kegged, and never used CO2 to transfer beer. I’ve never scooped the crud off the top of boiling wort. beyond that nothing springs to mind

I had one of those earlier. Really enjoyed it, lots of piney goodness and bitterness

It’s the yeast bay one. It expired in April I think, but I used it a couple of years back and remember it going off super quickly for a few generations so I’m sure with a smallish starter it’ll be fine. I quite fancy a fairly plain golden ale type so maybe I’ll try that and just let the yeast...

I didn’t have a lot of idea what I wanted to brew beyond my next couple of brews so I decided to give the Brew UK yeast lucky dip a go and decide from there. For those who don’t know, they sell 5 liquid yeasts that are past their best before date for a tenner. I got a Wyeast Bock which is ideal...

I’d love the Gen 2. If I bought one my wife would go ballistic but if one turned up for free.......if that doesn’t make me a worthy winner I don’t know what would!

Wouldn’t normally age IPA for 30 years

If it’s properly carbonated then it won’t be to do with the priming sugar. It could be mash temperature (what was the final gravity?). It could be malt choice, I’ve not used Golden Promise myself but others may have a view on whether it tastes sweeter than Maris Otter or Pilsner for example...

That looks pretty damn good for your first brew! Fine to be honest and say that it’s “only” not bad; I’m always suspicious of homebrewers who say that everything they make is absolutely amazing, better than Brewdog etc Congrats on the first brew and happy birthday!

I haven’t used it yet but it’s pretty high on my to do list for a sour ipa. My understanding is yes, it’s a substitute for yeast and will give a clean lactic sourness

That’s a good idea and wouldn’t use much water.

I do no chill for anything other than very hoppy styles as I don’t like to use any more water than I have to, and my setup is all too higgledy piggledy to easily save chilling water for cleaning. For me it’s normally a case of putting the cube in the fridge and pitching next day. I’ve never had...

Yup, that’s what I’ll be doing!