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Well I love it all, but agree that side 3 is the weakest of the 4. However, I've had many a bad beer worse than that, most of which I brewed myself 🎸😊

I just rebrewed today 😇

Thanks to all for your replies. I'm brewing again tomorrow and I will CONCENTRATE when I bottle it... Probably.

Ignore this one, I can't get rid of it!

Hah! Be warned, my steriliser is in a big red white and blue pot and the sugar is in a separate drawer in a clear plastic bag. Be warned, it's hard to protect agaisnt theoccasional dickhaed mistake :-)

Indeed. At least I didn't wait another month to taste it.

So there I am bottling my German Pilsener. 2 weeks fermatation in the cellar, 4 weeks in the fridge, tastes fantastic, probably one of the best brews I've done. A bit of prog (Tales From Topographic Oceans) on Spotify. Bottled 24 500ml swing-tops and there's about 200ml left in the bucket. I'l...

Well-Cooled Brewery, Fleet Hargate, Lincolnshire, PE12. Cheers!

I'm reassured, thanks. It's now stopped churning and is bubbling away merrily. Very, very murky though.

??

Yikes! Look at this. It's a Belgian ale recipe. About 13 litres with 5g of MJ M41 Belgian Ale yeast. I've never seen a brew so lively and suspect some 'impurities' may have got in?

Cheers RM.

Here is my Bitburger bubbling away merrily in the cellar at about 10 degrees C. Lovely. However, I'm concerned about the amount of stuuf below that nice creamy head, which presumably will descend to join the other large amount of crud at the bottom. How can I make sure that I get the maximum...

Proper Job is about right!

PUNK IPA (the original recipe) #1 from BrewDog's DIY list. I aimed for 12L rather than the 20L in the recipe so cut all quantites to 60%, so 3.2kg Pale malt and then combos of Ahtanum, Chinook and Crystal hops plus Motueka to finish. Straight out of the boiler it tastes fantastic. The OG has...

Bought one and used it today. It works a treat! My mash even appeared to heat up from 65 to 68 degrees (although I expect this was due to operator error!). I haven't bothered with hot gluing it together, I just use a Bunji to hold it together. I have taped a disc to the base and the lid though.

Thanks everyone. All your comments make good sense and echo my own thoughts. I could try recirculating a few times during the mash but as this is a manual process involving removing the lid from the mash tun and exposing the wort to the air while running off, it would probably result in cooling...

Right, I've been brewing for 3 years or so with varying degrees of success but generally improving. However... when sparging, all the instruction books, manuals, websites etc. that I read say that you should recirculate your wort until it "runs clear". In all my 50 or so brews, this has never...

I'm going for one of these! My boiler insulation pads have all worn out - they leak foam everywhere and all the insulation is in a ball at the end of each piece! Fingers crossed.

I've done a couple of all-grain lager brews. Both tasted very bland at the bottling stage (1-2 weeks fermentation plus a month cold maturing). But they were better after ageing a bit. The first brew has all gone and the next is 'ready' tomorrow!