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Thanks @Twostage, confirms we're on the right track :) Would you mind sharing what it has to say on Cleric's Cure? That's a nice drop as well... :beer1::laugh8:

Had a response from the brewery this afternoon. Whilst not giving too much away, they've confirmed above assumptions are on the right path. Ingredients would seem to be archetypal British pale ale, with the yeast naturally most important. I did pick up a couple of bottles, hoping to cultivate...

Thanks both, and once you have, for example, carbed for a week, do you then leave the gas on while you get through the keg? Possibly at a lower PSI? Will give the craigtube vids a watch this eve, just found them, thanks Rwilts. In the case of carbing over a week or so as discussed above, you're...

Great, that makes sense. Thanks for the advice, will be implementing next time!

Hi Erik, Thanks, makes a lot of sense :) How are you increasing temp? Should be relatively easy for me as I'm stove-top brewing at the moment. Assume this is done post-sparging..

Thanks, appreciate the reply :) Would I be right in saying a higher mash temp (at the risk of sweeping generalisation) would produce a sweeter more full bodied beer and vice versa? So, the mash out is a raising of temp to effectively as you say 'lock in' the conditions you've created? Achieved...

Hi Hazelwood, enjoy following this thread :) Question as an AG newbie. Have seen a few people refer to a 'mash out' temp higher than the starting mash temp. Are you increasing the temp towards the end of the mash? If so, what's the benefit? Ta, Dan

First off, apologies, sure there are a whole load of questions/threads on kegging advice. Have recently got my first keg and now have a hundred questions whirling round. I'm sure it's a case of use it and learn as you go, but would welcome any pointers before I begin.. 1). Is there a definitive...

When kept well it’s terrific. Agreed @Sandimas, I think it’s likely fairly simple in grain and English hops. No idea on yeast. I was trying to decide earlier whether I’d describe it as slightly citrusy. There’s something about it I can’t put my finger on, but think floral is indeed closer to...

Hi all, Planning a couple of brews in time for Christmas, and thoughts wandered to trying to re-create something close to my favourite cask beer. Maybe a niche question as I'm not sure a great deal of this travels outside of Shropshire, but XXX from Three Tuns is a gorgeous drop. Anyone...

Good news… youngster was fast off to asleep and I’ve cracked on with brewing. I have mashed, boiled and cooked. Just preparing to transfer to FV and pitch the yeast. I seem to have a very clear separation between clear wort and ‘stuff’ at the bottom. How much of the grub should I be...

Aiding my first AG brew this eve.. Ignore the label. It is in fact an APA I bottled a couple of weeks back. Needs more time but could t resist one this eve…

Sampled this for the first time in cork earlier this year. Tiny little bar with Guinness, Beamish and Murphy’s all on on draught and most people in there drinking beamish.. Oh to be back..

Hoping to get this going tonight, depending on how quickly youngster goes to sleep. 1kg Maris Otter EKG M36 Mangrove Jacks yeast. Hops are fairly low at 3.2% AA so inclined to stick 10g in with the boil and dry hop for flavour. Excited to get it going!

Wow, thanks for all the advice. Much appreciated. Looks like I need to get myself a tank… Anyone have any recommendations of where to buy in Shropshire / west Mids? I travel for work so no great hassle if it’s a bit of a way away.. surely somewhere round birmingham? I have heard this… I...

Great, that’ll do for me.. Now to decide what to brew.. 🤨🤣🤣

Hi @MashBag, did you go ahead and fill the 50 tank up with two brews? At the moment I brew using an 11L stock pot. Fine for me as I'm early stage and experimenting with small batches. However, just bought a corny I'd like to fill in time for Christmas, and have been pondering doing something...

Hi all, Recently picked up my first corny keg after battling away with a plastic pressure barrel. Let's just say we didn't see eye to eye and leave it at that! At the moment, due to space restraints, I have the one keg that I plan to use for ales I'd serve at around cellar temperature. Sadly...

Well curiosity got the better of me in the end. Stuck one in the fridge last night and cracked it tonight.. On the hazy side but carb’d up beautifully and tastes great 👍 Happy boy!

Thanks, appreciate the advice. They’re at room temp at the moment (20 deg ish). Plan being another week where they are then a couple of weeks in the shed nice and cool. They all have a healthy layer of sediment at the bottom and caps don’t seem to depress at all. Seems all is well. I’ll sit on...