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Looking good, I poured one for my step father the other week and it was coming into condition nicely, amusingly my mum really liked it and she doesn't drink beer. She left with 2 bottles. :cool: Nice glass, Brew Dog teku? I have 2 as well.

I had a first taste last night, and it was pretty good, a bit too cold but it has a good body, not too roasty since I didn't use very dark roast malts and the bitterness balanced it nicely. Nice enough to drink now and should age into something very nice.

Beer is in the bottle, final gravity check was 1.029 so a bit higher than expected but hopefully it's fine as it was stable for the best part of 2 weeks, that gives me a 9.8% stout which will be a round 10% with the priming sugar. Added a sachet of CML sparkling wine yeast as a bit of insurance...

That sounds a bit high, what alpha acids do your hersbruker have? I made a similar Dubbel that used 15g of Styrian Goldings at about 5% and that gave me 16 IBU in a 10L batch, so 35g in a 23L batch should be a similar amount.

It's amusing as I'm the opposite, flaked barley in my bitters and oats in my stouts. As you say, both work nicely, flaked barley is traditional in a dry stout and oats for oatmeal stout, I've twice made a clone of Brewdog's Jet Black Heart and it has both lactose and oats, very nice beer.

I've never used cacao nibs but I'd be worried that they're not going to be able to make it past the 15% of roasted malts. That seems like quite a lot of roast malts in what appears to be a fairly moderate gravity beer?

I just started a cold crash yesterday, set the inkbird to 3c and remove the blow off tube from the liquid and cover it with sanitised foil is all I do. I once forgot and sucked a few hundred ml of sanitiser into the beer which survived just fine. An test that Experimental Brewing did showed that...

Looks like mine's done fermenting as tonight's sample was in the 1.028 range so it's now crashing down to 3c and I'll bottle it at the weekend.

A rule of thumb for beer is 750 million cells per ml per degree Plato. I use this calculator for pitch rates. This is for liquid yeast, dried yeast tends to tell you how many sachet will be needed, normally one. Not sure about wine and cider, in the past I've just done what the packet of yeast...

That's why I'm making 15L, I was going to do 10L but that would probably have escaped the 12L spiedel so I did 15L and used the 30L conical. Cool, I remember Dad of Jon always said he liked then fresh then decently aged as he didn't like the taste of the middle phase, think he foudn them...

6.7kg grain, + 500g "invert syrup" blend. 15 L at 1.103 OG in the fermenter, there was 2L dead volume in the grain father afterwards so I technically made 17L of wort.

Good to know, this yeast is good for 12% so it should have some legs left in it and the fermentation seems to have gone like clockwork. Wonder how long it's gonna take to condition...

Sorry, I now realise I wasn't very clear there, I always use the Brewer's Friend priming calculator; I was more wondering if I should pitch some fresh yeast. At least my new stir plate isn't wired through the fridge so I could set it up to grow up some fresh yeast for priming and brewing my next...

Another test and down another point to 1.027 so going to leave it another couple of days, don't want to risk it not being finished after my recent bitter volcanoes. Any thoughts on what I should do for bottle conditioning? I was thinking about 2 vols of CO2 which is where I like my stouts...

Its the giant fireball of a flambee that I always liked in that one. Oh, and people thinking of "big soufflé" when they think of Niles.

The guys I know who have been sent over say that they're not confined to the hotel and we're going out and about in the city as normal. Maybe different companies have different rules though. Good luck.

Cool, although the quarantining over there is a bit rough I believe.

Wow, is it 17 years since Fraiser ended? I never saw the final couple of seasons after watching it almost every night on the comedy channel in my youth. Continuing the story could be good so long as they do it properly and aren't just after a cash grab of returning to something previously popular.

Good ferment going there, what do you do offshore? I'm a mud engineer.

Cool, I'd go with @lupinehorror's advice then. Once the beer's gone quiet check the gravity, then again 2 -3 days later and if they're the same add hops and bottle a couple of days later. Should land about days 10 and 14. The yeast it left on the lid and sides wasn't in suspension anyway and...