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That's nearly 23%!! ashock1 What did the sample taste like?

I think best practice is to make a starter with wort as it has the nutrients the yeast need etc. I generally make up about 1L with 100g of dry malt extract, boil it in a pan for 10mins, cool with an ice-bath in the sink, then decant the beer off the yeast trub and pour only the yeast into a...

I guess dry hopping after 4 days, it may well just have not finished fermenting out yet? I know hopping during fermentation is a thing for NEIPA etc (not brewed that style myself yet tbh), but for west-coast style IPAs I've dry-hopped after more like 10 days, for 3-4 days before packaging and...

To rule out the water you could try a batch using bottled water (e.g Tesco Ashbeck or similar) - I did this then realized my tap water is very high in alkalinity and ideally needs either dilution or acid additions for pale beers...

FWIW I don't yet have a dedicated keg fridge either, so I force-carb outside - much of the year this is cool enough for typical bitters etc IME. In this warm weather I've been force-carbing at a slightly higher pressure (about 20psi) for a week or so, then move the (2.5G) Corny into the fridge...

I'm in! acheers.

Have you seen this thread about how to test it yourself? I got the KH and CA kits and they're easy to use, also helpful when you start making additions (such as acids or mixing with bottled water) to see where you end up.

Well done all, and thanks @strange-steve for the feedback! acheers.

I've made this a couple of times now, turned out well and it's worth using the correct yeast if possible (wyeast 1469 or equivalent). Latest batch I added a bit of medium crystal that needed using up, but it's a nice pint as-is :cheers3:

An English style bitter, with Wyeast 1469 - I suspect it will be OK if I can keep temperatures below about 22c, but that's probably going to need some ice-packs during the afternoon over the next couple of days, even fermenting in a relatively cool corner of the house.

Was planning to brew and I've got a starter crashing in the (food) fridge, unfortunately don't have a dedicated fermentation fridge yet so may have to reconsider and wait a few days!

I'm in the same situation, want to get a brew on today but it's going to be 30 degrees for the next couple of days - I think I'll put the FV into a stack-n-store box with some water plus some ice packs in (plus a bit of star-san probably, particularly because the FV has a tap). Personally I'm...

I've used the NBS West coast yeast a couple of times and it dropped fairly clear after about 2 weeks, so as already said I'd leave it alone for another week or so athumb..

I've got a pack of the Kiwi/Pia in the fridge to try - wasn't completely sold on the CML pale-ale yeast I used on a previous IPA so will be interesting to see how this compares acheers.

Yes please! :cheers3:

Meh, split batches followed by pseudo blind tasting with a group of experienced tasters seems like a reasonable qualitative approach to homebrew research to me. The article you reference also has a bunch of assertions with little actual science - nearly 40 years ago two studies with unspecified...

IME the amount of trub transferred to the fermenter is highly dependent on your process - are you doing BIAB? When I started last year I did stove-top BIAB, and got a fair amount of trub into the fermenter - using kettle finings at the end of the boil (irish most/protofloc or similar) helped...

Ok @strange-steve I'd like to give it a go this month. Can't decide what to enter currently (I'm in the unusual-for-me position of having three batches bottled and ready to drink, ESB, IPA and an Export Stout) but if you can PM me your address I'll make a decision and get something in the post...

Got a Farmhouse in your soul Saison on last night, hit all my numbers and everything went to plan... until the very end when my thermometer stopped working. I couldn't measure water temperature to rehydrate the yeast (Belle Saison) so I pitched it dry at about 22c, hopefully all will be OK!

I'm planning to brew my first saison this week - using Belle Saison yeast which is apparently fairly tolerant of higher temperatures acheers.