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Today I sampled both my sours and they both taste good, and the gravity was the same as last time. The oud bruin is complex and fruity where the golden is milder in both acidity and funk. Makes sense given the OB is almost 8% and based on a bock and got a whole mess of dregs plus a commercial...

Both beers got bottled this week and they'd both attenuated a bit more since last check. Bitter finished at 1.010 for 4.6% quite mild but fruity, could be the hops or the yeast, looking forward to trying a beer made with the Omega DIPA yeast as I've not used a new strain in quite a while...

Yeah, I saw the overnight mash, never done one before but that might be a decent plan and it splits the brew day up a bit. Guess the mash settling in such a large proportion of liquid isn't as much an issue without the pump running. Thanks.

I came here looking for tips on reiterated mashing for my upcoming (puny) 10% stout and realised I never left feedback on your stout. Don't have access to my notes and can't actually remember which book they were in, but I'll have a go from memory. Unsurprisingly, it was very black, and just a...

Do you have a recipe for that?

Wow, thanks for all the advice folks. I'll not put this into the small FV... @BeerCat I just used the last of my munich lager strain on a maibock, I could harvest some from the FV but probably simpler to just go with the scottish ale as planned and keep it cool since that one is happy down at...

Looks good to me too, since it's my recipe, my secret is that you're actually brewing something very close to Greg Hughes' Yorkshire Bitter but subbing out the First Gold for what you have. He even uses challenger for bittering. If it was me, I'd replace the fuggles with EKG at the end of the...

Yeah, probably leave it be since it is going now. You may find that you have a very characterful beer due to the underpitch, hopefully it's good character. Either way I don't think adding more yeast now would change it.

Could make a nice bitter with that, 85% Maris Otter, 9% malted wheat, 6% medium crystal, Aim for an OG of 1.040 - 1.045, 15g hop at 10 mins, 20g at end of boil and enough at 60 min to hit 30 IBUs. Any combination of the English hops would work, or go single hop. S-04 or Nottingham...

The way you wrote that makes it sound like you took the gravity reading after adding the priming sugar which would increase the FG, but not normally by 8 points. How do you get your samples? It's possible the beer had stratified a bit? Also, just my curiosity, but what are you brewing? Dry...

I often see photos of imperial stouts with the krausen bursting out of the fermenter and it's making me reconsider my next brew's logistics. I was intending on brewing a small 10L batch as that will give me around 30 bottles of a stout which will hopefully be around 10%. However, I ferment my...

Normally you get 6 months use by, this is also my I like Wyeast, they print a packaging date, so probably packaged in June which means you're down to 40% viability by now. That means you pitched about a quarter of the yeast the beer needed. Live and learn, hope you get it rescued.

Right now I have 3 strains, Wyeast's Scottish Ale, Belgian Ardennes and Omega's DIPA. Think my max was about 7 or 8 but that included 3 kveik strains which are much easier to keep since you only need to scoop out about a teaspoon of the slurry for a batch then rebuild the starter every few...

Right, as a new brewer you're jumping in right at the deep end with this one... I'd have a look at this thread as it's a great start to all grain brewing. You measure gravity with a hydrometer, good starting advice is to ignore the beer for 2 weeks then test it twice over 2 - 3 days, if the...

Ok, you've likely way underpitched. Standard pitch rate for that batch would be 155 billion cells. Most liquid yeast pack have 100 billion the day they leave the lab and I think White Labs might be less, I don't use them but seem to recall them being closer to 80 billion. What was the use by or...

It's doable, but might be more hassle than it's worth with dried yeast. The amount you store will probably need to be rebuilt in a starter before being re-used which takes DME and ideally a stirplate. Growing yeast in candi sugar isn't ideal as it's got no nutrients so the yeast will be...

The suck-back here was due to moving the bucket, happens all the time with me too, or did when I used buckets, so I'd just wait and fill the airlock once it was in the fridge. A small amount of sanitiser isn't going to hurt the yeast once it's been diluted into the whole bucket of wort, but no...

Wow, this will take a moment, but welcome to the forum! Some of your questions make me think that this is your first time brewing all grain beer, have you brewed beer, or anything, before? This is not the easiest option if your starting out. My brew was a bit weird, as I probably mentioned...

Yikes to the flood not so good. I'm not sure where the half and half extract on partigyles came from as I've been using a mash and lauter calculator and the figures really don't match. Maybe you have to fly sparge for it to work like that and even then it would be very dependant on mash...

Cool, something that's not come up is how do you intend on chilling the wort after boiling? When I did my first few stove top batches I put it in a sink/bath of cold water (ice would have helped), but that's really slow even with a 5 - 8 L batch, and will impact what you get from late hops. I...