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Had a couple tonight before and after prepping for a brew tomorrow. First sample of my own best bitter earlier (light and thin glass make it appear lighter than it really was) Now having a Lord Marples. First time I’ve tried this. I approve 🍺😊😊

Haven’t been on here much lately due to travelling. Having a tribute clone tonight. Very pleased with this one

I’m currently very much enjoying my first attempt at something vaguely resembling a tribute clone. Recipe put together after reading a few threads on here on the subject. Here’s my water profile. No idea how close it is to the real thing but I’m happy with the result. More like the cask stuff...

Can’t speak for the kit you’re using as I don’t know it, but one of my first brews was an extract American Pale Ale with Cascade and Amarillo as the late addition hops and the flavour was excellent. Can’t comment on Chinook ad I haven’t used but cascade / Amarillo together for a flavour / aroma...

Not sure how Brewfather handles the IBU's from residual hops after the boil and when cooling.. But, if you wanted to know the IBU effect of your flame out hops in isolation, you could make a dummy recipe with no boil additions and just your flame out hops to calculate the IBU's from these. Then...

First taste of my tribute clone from the keg. Lacking the orangey ness of the real thing. Been keenly anticipating the malt miller video on replicating tribute, out yesterday. They attribute the orangey flavour in some part to the St Austell yeast strain so I’ll take that 🤣🤣

Wow, very pleasantly surprised!! 😊😊 Thanks for judging and congrats @matt76 and @nidge 👍👍

Cheers. As in Suresan is good for cleaning? My current regime for FV’s, and generally anything in contact post boil is a soak in Youngs steriliser / cleaner, rinse, suresan and another healthy rinse in cold water. Water usage stacks up though. Would a clean, rinse and then starsan suffice...

Maybe I need to get hold of some Starsan then! I’ve been using Harris Suresan, and following these directions…

When I use my immersion chiller the output goes into a spare fermenting bucket. Three 30L FV’s worth and I’m not at pitching temp. And that’s in cold weather with cold water. It does bother me and I’m thinking I’ll no-chill next time. I use enough water cleaning / sanitising. On a similar note...

Haven’t been drinking much lately, but tonight having a Mosaic Pale Ale after bottling a small batch of bitter. Got a bit of chill haze in the Mosaic, it was crystal clear when bottling The small glass isn’t in fact a Jura chaser, but a sample of the bitter…

I brewed this recipe a couple of weeks back, amended slightly in line with advice above. Bottled this evening and the sample tastes great, so thanks for the advice all 😊😊

I’m really interested in the results of this. As another relative newbie, I’ve also avoided dry hopping until now as I’ve adopted a general rule of leaving the fermentor well alone while it’s doing its work. Reality is I’m now confident enough I could dry hop before FG is reached, which makes...

Doesn’t help in finding a replacement, but I was on the geterbrewed site last night and they seem to still have some London in stock…

I’d have agreed with that assessment @Pavros, until I tried the Williams bros AF beers after a recommendation on here. V good, and no thinness or worty flavours that most seem to have. Erdinger also decent, despite the unnerving description of it being an ‘isotonic drink’ on the label 🤣🤣

Not sure it really helps, but here goes anyway.. I like you taste at every sample point. I've noticed with a couple of beers (hope forward blonde particularly) that the flavour wasn't as hoppy and fresh after racking to keg / bottle and carbonating / priming and been really disappointed...

I know I get a little oxidation when racking / bottling and would say if you're tasting TCP, you have a different issue. In my experience oxidation leads to a quick loss of the nice flavours of a beer. So maybe it tastes good after a couple of weeks but then flavours tail off quickly. If you...

That's interesting, thanks @An Ankoù. Also reinforces the idea that maybe a flavour and aroma addition are necessary (flavour addition thus missing in my recipe!) As you say @jof, I like a hopstand as I know a 20-30 minute hopstand then quickly cooling gives me the flavour I want without...

Cheers @Northern_Brewer, another 150g MO gets me to 4.1% and the crystal to just over 7% athumb.. Split between flame out and hop-stand sounds a plan. Certainly nothing weird, my take on a Tribute style brew. It's got a decent krausen sitting on it as we speak. I've not attempted to harvest...