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Reckon I could pitch some more water into the FV? Started bubbling a little while ago…

After brewing a Vienna Pale yesterday I found myself with an unexpected free afternoon. Took the opportunity for a small batch SMaSH. Pale Malt with Fuggles and CML Midland yeast. OG a bit higher than I wanted at 1.050, so, whisper it quietly, may dilute this a little post fermentation to gain...

Only just over a week. And I’ve noticed that the extract APA I brewed about 8 weeks improved after a few weeks in the bottle so here’s hoping 👍 RE yeast, I think it’s a good point. I also only noticed when looking back that liberty bell’s ‘happy’ range tops out at 23 deg. It definitely spent a...

Cheers 👍 Certainly feels a lot less confusing this time! Sampled the first bottle last night. It had an off flavour that I would describe as alcoholic / terps… The FV was moved around a bit during fermentation as we were decorating 🙄🙄 and it was in a cupboard for a few days where the temp can...

That sounds great… will have to give it a try 👍👍 That sounds good.. What level of carbonation / priming did you go for? I’m wondering whether to carbonate this at a lager type level or more like an ale level I enjoy (fairly low carbonation)….

lighter than a traditional Vienna lager, though I’m quite happy with that and expected from using less Munich and more Vienna / Pale.

Only my second AG brew today. Wanted to do something akin to a Vienna Lager. Given I can't yet control fermentation temps, I decided to ferment with an ale yeast happy at room temp in my house, and deem it a 'Vienna Pale' though it will likely turn out a little darker.. Aim was about 8 litres...

Well I’ve had a play around and I think I had a few errors on Brewfather when formulating my recipe. Having corrected it all in line with what I actually did, it would appear I hit the PBG and OG pretty much on the nose!! Happy days!!

Fantastic! 🤣🤣

Now that wasn’t the answer I was expecting… Dare I ask what pyknometer is? 🙈🙈

I thought this, but oddly a temperature adjustment would send the SG the other way, eg even higher 🤨🤨

Hi all, Mid brew day here in Telford.. When I take pre boil and post boil gravity samples, I’m getting a bit of ‘stuff’ in my samples, and I suspect it’s playing havoc with my readings as they tend to be higher than expected. Do others note this? Should I try to avoid collecting any matter? Or...

I'm now leaning towards splitting and doing a batch with a lager yeast which will tolerate higher temps such as Kolsch / 3470 and a batch fermented with an ale yeast such as S05. Should be interesting... Funnily enough I've also been reading this morning about recipes / examples where the...

Hi all, Finally a free weekend coming up, so planning a couple of small batch brews, one being my attempt at a Three Tuns XXX style pale ale. I'd like the second to be a Vienna Lager (of sorts).. Vienna / Munich with a small amount of carapils Magnum and/or Hellertau boil hops, maybe a small...

Just back from an extended family lunch at the Saracens Head, Weston, Stafford. Had a couple of very good pints of TT Landlord. They have a TT Champion Club plaque proudly displayed. Whatever they do to get it, they serve a good pint. Beer was long gone before I thought to take a picture!!

Cheers. Like you, I in fact ended up carbing this quickly as I wasn’t convinced I didn’t have a leak.. Results were very good, not sure quite what horror i was so terrified of 🤣🤣 5 psi seems to be working for me as a serving pressure. Hook up, pour, disconnect, repeat. Happy drinking!

Thanks @peebee for all the pointers… some interesting reading, think a bit of it is beyond me at the moment… I certainly haven’t come across anything calling for it yet… I’m guessing an AK is a pale ale of the 19th century? What would the invert sugar add to the beer if included?? And what are...

First pour from my recently acquired corny keg this eve. Think I’ll be toning down the serving pressure a touch!

To be honest, based on the taste, I agree with the idea a lot of the 17th century stuff is the marketing dept and not the brewing dept. Pale malt with something in for body, classic hops seems like it should be on the right tracks… Having said that, I’m a total rookie at this so I’ll probably...

Well I’m now happily sampling the first brew I kegged in the corny. Serving pressure needs a little work but otherwise great!! What’s the best way to keep the beer carbed? Do I need to keep pressure on it or will it hold carbonation to a point if I leave it uncoupled from gas? Not expecting it...