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Very much my usual base malt, use it for everything I brew, which is pretty standard English and Belgian styles, low-ish hopped beers (by contemporary standards, which are excessive) and medium-higher strength beers (max 7-8% or so).

Looks like ~ 1.045 to me

Yep you could do a mild ale with the grains and bittering with some EKG and chuck the Fuggles in at 15mins to go. A Pleb brewer like me would add 500g sugar to get a higher ABV. In an ideal reality you sub my sugar for another 1kg of base malt and you could fantasise that you have a Mild and not...

East Anglia is a 5 hour drive from where I live. I know, I once did the Bungay Black Dog Marathon down that way (1991 - some git called Sandy Simpson won it) and it is too far away from anywhere to make a group buy practical.

The current issue with cheap foodstuffs is the cost to get it to the consumer. The de facto issue is that NATO being now locked in an un willable war in the Ukraine will lead to increases in the basic human staples of grain, be it rice, wheat, barley, maize, sorghum, etc across the world. If you...

Wow, what a result for Ireland :beer1: Plenty of the Guinness going down before midnight.

Honey Saison, bottled 15 April 2023. Great beer to drink this afternoon watching the Speed Chess Championship (MAGNUS!!) and then the Rugby WC this evening (Go Ireland!).

I stopped bothering with the seal on the bottom of the Malt Tube several brews ago, initially in frustration after 5 or 6 attempts to get the seal into place. Just dough in a bit carefully at first and it is no issue with a 4.5kg grain bill. Was a bit wary on today's 6kg Dubbel (GH recipe), but...

There were other descriptors, back when I was rather younger.

Peco Boiler? Works for me on BIAB and with a back up to a dodgy GF unit.

I also live pretty close to Spitting Feathers. There used to be a shop on Tonge Moor Rd, but it closed around 3 years ago. Seb is a good bloke, though seems a little on a short fuse on a bad day.

Certainly you could use something like NB for bittering - I think Citra tends to be tad harsh when used as a bittering hop, for instance, which might preclude that in a hoppy beer that would be drunk quite young.

When I was "transitioning" from kits to AG, I did quite a few brews with a kit (usually Coopers) and a half batch of AG. It is pretty easy to get 10L+ using a Wilko 15L pot (or whatever, time has been unkind to that Brand) and the resulting beer is pretty good. So, either do it "half and half"...

I also have a large number of Coopers bottles that must by now have gone "around the block" anywhere from 10-20 times. Have removed the annoying ring that is left after the first use on all of them now, but I also get the odd bottle that was not screwed on properly and so get flat beer. A great...

I guess the advice (to the OP) should thus be to make his kit with new yeast and chuck it away if it tastes bad!

Experience tells me that beer is better after 2 months (minimum) in the bottle. The carbonation phase only takes a week or two at circa 20C but the conditioning should be pretty much as cool as you can get it. My (attached) garage faces North so works well for me. I don't brew the hop bombs...

Looking forward to the World Cup, tempered only by being Scottish by birth, as we are going out at the Pool Stage. No way will we beat either Ireland or SA, as both will scrummage the Scots off the park.

Hi Ross, Is your brewing system a Grainfather unit with a Counterflow Chiller (Blue and Red tunes for water in and water out)? If so, no need to put the coil in the wort to chill it down.

I am pretty sure SE-134 is a Saison yeast, very highly attenuating and fairly tolerant of heat. Saison may be something of an acquired taste, but all the beers I have made with it have been good.

That sounds fine tome, though I do not brew lagers myself, as I have no temp control, but at 18 Nottingham is supposed to ferment fairly clean.