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Home Brew Beer by Greg Hughes, just to clarify. I'd second that, great book.

Have you been brewing kits up until now or is this your first beer?

I've never used beersmith but the Brewer's Friend online site is fairly user friendly. I can't help very well with extract as I never brewed with it, going straight from kits to all grain but I can help a bit with the hops. First thing is terminology, when discussing hops the times stated are...

Do you mean total hops for the boil or just what is added at the 60 min mark for bittering? The 60 min addition will vary based on target IBUs and how much of them you're getting from late additions. I did an american amber where I didn't need any additions other than my 20/10/0 min ones as they...

Wyeast 1469 is my most used yeast, makes very good beer but it did seem quite neutral. Think the strain I was keeping going for about 3 years was getting tired as had a couple of brews where it didn't seem to perform as well. Trying other strains for now. That Yorkshire ale recipe is the basis...

It was only my second time using boss and I have a farmhouse multistrain from Norway. It's good but my strain is very earthy and I don't get the orange and spice it's known for. I fermented it in the high 30s and it got done in a couple of days and was drinking very well within a few weeks given...

Cool, should be a tasty one. I'd agree that a dry hop sounds like a good use of those hops, My amber was made specifically to use up left-over hops which were just going to be wasted otherwise.

That's good to hear, what recipe did you go with in the end?

That's unfortunate, I didn't have any issues.

I wasn't meaning to imply that if I did. The situation was that I had 125g of Styrian Goldings which I wanted to use up, The late hopping schedule I wanted to try in the lager used 50g of that and it just worked out that the remaining 75g added at 60 mins hit a good IBU for the style. But upon...

What's your Old Tom clone recipe? Is it the one from Wheeler's book?

You can get one from Murphy's via BrewUK.co.uk, costs 35 quid these days.

In no particular order. 1. Pale Ale 2. British Golden Ale 3. Strong dark beer, as in a stout/porter around 6 - 7% 4. Belgian Pale 5. Best Bitter 1 and 2 are quite similar since only the hops change but the are technically different styles. The next would be Old Ale probably since it's so wide...

Day 16 and the bitter is down to 1.011/12, was expecting 1.008 from The DIPA yeast but hey ho my bitters normally finish around here. The maibock is also high, it's 1.019/20, was 1.021 on monday so it's still fermenting slowly as would be expected of a strong lager. It got 6 days at 10c then...

From my research a couple of years ago you can pull every 6 months or so, basically once the the gravity is stable. My plan had been to draw half the 23L after 6 months and refill it, then repeat after 6 months. You can fill with wort or green beer, think wort gets more character as the bugs get...

Well the initial time after bottling should be done warm so the yeast carbonates the beer, after that storage temp may or may not matter. Most of the HBB recipes will condition around 12c as that's what a traditional cellar temperature would have been I think, the ones that want colder are...

I used vanilla extract rather than much about with pods. If I'd used pods then soaking them in the bourbon would probably be a decent plan. The vanilla was evident to start with but faded really quickly, fortunately, as a bourbon stout it's still excellent. I made mine with Voss kveik, turning...

58mg/L Ca; 3mg/L Mg; 32mg/L Na; 10mg/L SO4; 21mg/L Cl; 150mg/L HCO3 Courtesy of Brukaiser, link gives his treatments, recipe and process. Alkalinity will vary depending on your grist. Alternatively, I'd use the amber or brown full profiles in Bru'n Water which will be much less heavy on the...

I haven't used a hydrometer in almost 2 years now, I spent 18 months using both to work out the correction factor of my refractometer which reads 1.5% higher than my hydrometer. Then I've imported the formulae that accounts for alcohol into a spreadsheet and use that to do all the sums. Over...

I think the super high temps were a reaction to the Dupont strains stalling weren't they? I need to try that strain and open ferment it sometime.