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There are both risks and opportunities with it I think.

If it replaces cask on pub hand pumps then it must be seen as a threat to cask. The intention doesn't seem honourable to me. I would hate Camra's insistence on cask conditioning to leave us with zero ale in many pubs and bars, but I think there needs to be clarity. And for English drinkers, hand...

Carlsberg Marston's is launching Wainwright Gold, Wainwright Amber and Hobgoblin IPA in the fresh ale format, which is set to challenge cask ale for hand pump space, as they have decided fresh ale should be served from kegs via hand pumps, which has put the cat amongst the Camra racing pigeons...

Dry hopping doesn't influence bitterness much. You need to boil some hops in water or wort. You can use brewing software to calculate how much bitterness you would add by boiling hops for a specific length of time.

I'm curious to know what SG and FG you'd get with that sort of grain bill! Thanks for sharing your experience.

That's brilliant! You've done something outside the rule book and it's come off. I might try a beer with a high amber %. Not that high though! How have you worked out 3.5% ?

If you boil some 10% AA hops for 30 minutes, for 20L of 1040 wort, you get approx 10 IBU for approx every 10g of hops. Rough rule of thumb! IBUs are not an exact science, you're boiling flowers. Isomerised hop extract might get you more accuracy but you need to be able to measure a small...

Oh ok I was looking at the opening post. Still he obviously wants more bitterness, having made the porter before and finding it too sweet. I'm similar, I find some beers not bitter enough. The Kernel brewery does porters with high IBUs and IPA hops which I like a lot and which are rated very...

How is the OP comparing a Baltic Porter to an IPA? That's not how I read it. He's made the Baltic Porter kit and found it too sweet. No mention of IPA?

That's true but if you don't like the kit the way it s, why not try to improve it? If you use brewing software you can calculate the approximate bitterness you'd add by boiling a known weight of hops for a given length of time. As long as you know the AA% of the hops.

It's interesting cos these things aren't supposed to work. But I remember seeing the recipe that Brewdog published for Nanny State, the very low alcohol beer, and it had very little base malt. They've sold a lot of that beer!

Sounds good, look forward to your feedback. I've used Hell a couple of times now in the mid teens Celsius without a fridge and been pleased with the results, it could work in an American pale or IPA, I suspect. But I haven't used it with those kinds of hops or hop levels yet, so I don't know...

You need to boil some hops to 'extract' the bitterness from them. Then add that liquid to the kit as part of your 23 litres or whatever it is.

Just noticed that you used mostly amber malt, which isn't a base malt. Did you take a gravity reading before fermentation? Not much alcohol, I suspect.

I like doing this, splitting a batch to compare yeasts. I've not used many current CML yeasts but Pia sounds ideal. And you could push the envelope a bit and try Hell, or Hog Norsk. Choose three for this brew, three for the next brew, perhaps.

I disagree with jof. Sorry jof. I have done many partial mash beers and you can certainly mash and boil more than 1kg grain in an 11 litre pot. And create a 20+ litre brew. 2kg pale malt plus 1.2kg lme will get you to about 1.040 for a 21 litre brew. You could go up to 2.5kg I reckon, at a...

This is good advice and a good method. But you can use some lager yeasts at ale temperatures very successfully. W34/70 is often used like this now. I used Hell recently at room temp and the beer is good. It did drop to 14 for a while, cold snap! But started higher...

This was a big success for me years ago, and i've repeated it and tweaked it - and others have reported back very positively too. Nothing whatsoever like the browns you mention. I saw recently that Kernel does a Centennial Brown now that is very highly rated on ratebeer.com It's a combination...

Are they still selling Bulldog yeasts? If so, who sells them?

I was just commenting on the price of 850g pale malt, 6g black malt, 10g Styrian Holdings and a packet of yeast. Hardly amounts to being harsh or warrants an essay in reply I think? Apologies if it caused any offence though.