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I started drinking at about 13, and I am certainly stronger than I was then, so there's possibly merit in the claim. My mental wellbeing and liver function are potentially different, but thats for another thread

Yeah.... Seeing potential beer going that way is a terrific shame 🤣

I got 1.080 out of it. I suspect I could have had more had I not been a bit hash bash with my volumes. I sort of ended up with more of that 1.080 than I could use so a good couple of litres was tipped.

23 litres of Impy Stout Total is.... 3633 litres

Imperial stout today. Big grain bill handled as an iterated mash, with the roasted grains steeped in cold water for 2 or 3 hours then added in for 10 minutes of the mash. Had to co pitch a pack of 5 and a pack of Beoir as that was all I had available. But the brew day went well. 2 mashes...

The beer actually tastes fine.... Basically as it did when it was in the keg, but I won't be taking a chance with a full batch that's used a massive grain bill. A real shame though.

Never mind iv spotted what looks like a tiny wee raft of mould on the beer, so it's a co pitch of 5 and Beoir 🙄

Need some help on yeast selection folks. Making a big stout.... 10% ish. And yeast wise I have the choice of either co pitching CML five and Beoir, or lobbing in a big batch if saved Wyeast Bohemian. If I use the Bohemian, it's under beer, but Do I just taste the beer to confirm the yeast...

Yeah.... You sort of went in two footed on my DIY skills there before really thinking about it. My ferminator can get down to -1. Now I have used inkbird plus heat only in the past either for ales, or for lagers during the cold seasons, but I need cooling too for year round lager. The bottom...

Just to add, ferminator are far from the worst at this. An off the shelf kegerator is wildly more expensive that a home made equivalent.

You need to add on the cost of a heater aswell to be fair. I like my ferminator. I hate diy, and the idea of tracking down a cheap fridge and modding it didn't appeal to me very much. I also have a deficit of time. Pay a few quid, let the doers do 🤣

Well this is embarrassing for you.... Anyway I have a ferminator and have used for quite a number of brews with no issues whatseover

Not tonight, but lastnight.... I sampled some of Salt Rocks offerings. Newish brewery in Fife notable for their advertised use of of grain from Crafty Maltsters and their claim to put malt flavour, rather than anything else that is taking over the modern beer scene, at the forefront. Saison...

I'm slightly disappointed by your experiences Pennine. Had high hopes for this. Certainly doesn't sound like a viable option for me preferred types of lager eg yer European, German Helles or Czech style. I guess further info will come out with experience of more people trying it.

Just kegged the Kolsch today in a brief window of spare time in the easter holidays. Now I need to challenge myself to ensure something is brewed within the time it takes for this to condition, and therefore be ready for the keg by the time its emptied. I never seem to manage that 😕

I made a sort of hazy pale/almost NEIPA style ale with a big load of Nelson, and with Philly Sour yeast. The winey flavour from the hops, the sourness from the yeast and the sort of juicy character of the ale itself was absolutely one of my best. Really loved these hops

As usual, the brewday comes long after the keg is finished, leaving several weeks with no homebrew available... Still. It's on now. Killer Kolsch recipe from CML. Didn't order the kit as I already had some malt and all the hops I need but nevertheless, it's as per their recipe and...

Try and get a barrell, age it, then rebottle and prime

Once I have completed my diacetyl rest I lager in the FV for as long as possible at -1. That time is variable but last time was a couple of weeks I think. Then I transfer to keg, put the gas on and it goes in the fridge. Another week or two at least until properly carbed. My assumption is...

What are we calling this deely.... Or better still, got a link?