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Thanks, another local brewery (Uley) state that they do a vigorous boil too. I often wonder if us homebrewers do too gentle a boil.

Fantastic! Did a brewery tour there many years ago. Interesting to see the detail behind their brewing process e.g. whole hops, AMS addition. I'd be interested in how vigorous the boil was: just a rolling boil or full-on?

So I'm currently battling cancer, so are a lot of my mates, all in our 50s. At the NHS rehab class I'd worked with 30% of the people there. I feel that processed foods maybe a contributing factor, although hard to prove e.g. greater testing might be finding cancer early. Cooking a lot more from...

I really like Celeia, so much that I grow my own: crops really well, have loads of it every year. I use it in many of my beers, it's great as a last-10min addition, flameout or dry hop. I've rarely seen it used as a bittering hop as the AA is so low, so you'd need loads of it. So I reckon...

£11 here but the chips feed two so just add another fish for the two of us. Had it last night -bloomin lovely, complemented nicely with some of my homebrew Mosaic pale ale.

I do it on the hob and pour it into the FV through a big sieve, works for me, never had a problem in over 200 brews. BTW if your stock pot fits in the sink, you can cool it by putting the pot in a sinkful of cold water, stirring the wort, and keep changing the water. Can get my temp right down...

I don't usually even start looking at my hops until late August, the cones develop very late and rapidly. So I've just had a look at my 3 plants and they're all like yours. Don't worry, I reckon you'll have cones starting to develop in about a month's time.

Been there got the T shirt....Boots lager kit in the airing cupboard, exploding bottles, tasted rank but it was cheap beer.:D I do think kits have improved a lot, but at the end of the day they are still a compromise. I made a kit recently that I'd made 11 years ago and rated highly, it was...

I did extract brewing for a few years before moving to AG. I guess it depends what you mean by "extract brewing": mine was LME/DME + steeped grains + hop boil/steep. Some people consider extract brewing = kits.

Its common to add some Black Malt if you want to darken a beer, i do it often: even a small amount will make a big difference. Adding more Chocolate will change the flavour, plus you don't want to go above the recommended 10%. of the grist

Landlord is one of those bitters from the 80s (or maybe earlier), there were only a few hop varieties around back then - most beers had a combinations of EKG, Fuggles and Challenger. Kinda hard to believe now, none of the "C" hope were around. Also, the recipe is from the Graham Wheeler book...

Funny you should say that, I used to reckon 6X was the best laxative available. Didn't happen with any other beer, just 6X, so have avoided it for years now.

Yes, I remember Freeminer, used to serve it in some Forest of Dean pubs I frequented, they also did bottle-conditioned brews for Co Op. A shame when the brewery closed. The Forest of Dean is huge north to south, I technically live in the FoD district even though I'm close to Malvern, although...

I only used CML Ale because that's all I had left, S-04 or Nottingham will be fine.

That's a good idea, I might do the same: a Galaxy pale ale is next on my list to brew.

I've been tweaking this recipe since visiting the brewery some years ago, think I've finally got close so happy to share. Target can be a bit harsh as a bittering hop so I've lowered the IBU each time I've brewed it, and it's tasted better & better. Note my 67% efficiency (BIAB), you will want...

Yes, apologies. I kinda hjacked the thread. Whenever I've got these in the past, it has seemed to be an infection. And it always occurs in summer leading me to conclude it's airborne, maybe wild yeast?

I've really never understood the need for cabonation calcs for homebrewers, seems a bit overkill to me: I do for commercial brewers, but not home brewers where every bit of the brewing process is subject to some degree of variation. I've been brewing 13 years, 265 brews according to my notes...

No I never bother with that. I don't like fizzy beer so I keep it real simple, prime with the minimum amount of sugar, quarter to half a teaspoon per 500ml bottle: can't get much lower than that. And check that fermentation has finished, I've left some brews in the FV 28 days. Still get the...

Bottling in summer can do this, picking up wild yeast. Also, where do you store them? Warm storage can result in some yeasts re-starting in the bottle. Like you I get this occasionally. I've never got to the bottom of it, but it's usually one or both of the above. Always happens in summer...