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Is this the first AG kit you've made from them? The trouble with AG kits is that they are calculated for a specific mash efficiency, and all AG brewers use different equipment, different methods and different mash temps so often the OG will be different from the one suggested for the kit e.g...

Know what you mean, 66/67C seems to be standard. However, I tend to mash low these days, around 64C. I know you should be able to mash both high and low but it depends on your kit, fine if you have once of these fancy computerised things controlling the temp but I do BIAB and I found mashing...

I wonder what range of values "medium attenuation" covers? I normally think of "high" as anything above 72% so guess "medium" would be in the 60s. Plugging your figures you've currently got 56% attentuation, which feels a bit low, so suspect as above that mashing temp was a factor. It's...

Yes - Tiny Rebel Cwtch. I'd had it in their bar in Cardiff and, to me, the kit tastes the same. I think hoppier beers are easier to replicate than malty ones.

I did lots of extract brews before I moved to AG, the twang seemed to come from inferior LME. After a few dodgy brews I moved across to the dried stuff DME/spraymalt and never had the twang again, a mate of mine has stuck with LME but only uses branded (Coopers) and never has it either. A few...

There is an intermediate stage between kits and BIAB (AG) - Full Extract brewing. This basically removes the mashing stage from AG brewing by substituting it with malt extract, either dry (DME/spraymalt) or liquid. All you need is a large stockpot, 15L or so, you do a boil adding hops at various...

Just a thought - how long are you leaving your kits to condition before drinking? Looking back at my notes from when I mainly did kits, unlike AG brewing which you can practially drink from the FV, kits need a decent conditioning time: most of mine came good after 6-8 weeks in the bottle...

MJ66 attentuation Medium (74-82 %). Yeast attentuation formula is (OG-FG) / OG x 100 So for OG 1070 finishing at 1020 = 70 - 20 / 70 x 100 = 71%....outside yeast tolerance, so your brew probably has a bit more to drop. And OG 1070 finishing at 1010 = 70 - 10 / 70 x 100 = 86% .... outside yeast...

What yeast did you use? Yeasts all have a typical performance (attenuation), so if your orginal spec was 1060->1010 but your OG was too high 1070, 10 points higher, chances are it's going to finish 10 points higher i.e. 1020. Knowing what yeast you used would allow us to calculate this and...

After the inital learning curve when starting brewing, I think the biggest thing I've learnt since is how important temperature control is, both mash and fermentation. In fact, fermentation control has made the most difference to my beers since I started doing it, much more consistency with FGs.

Suck fermentation or unfermentable sugars? Just looked through my records: yes, I've kept a spreashseet of all 248 brews so far.....:roll: In my experience, S-04 is very reliable but struggles with the darker brews, I've had a few darker ones finish 1016-1018 but that could be down to...

I'm surprised he has bottle bombs, there was no yeast in the bottles of beer I've had from him, they weren't live beers like we produce (no priming etc). Maybe the cider is different?

As you have no idea what they are nor the AA, the best thing to do is make a beer using a neutral bittering hop like Magnum then use these as a late hop. Lots grow wild around here, particularly down by the banks of the River Severn.

As you have no idea what they are nor the AA, the best thing to do is make a beer using a neutral bittering hop like Magnum then use these as a late hop. Lots grow wild around here, particularly down by the banks of the River Severn.

That's what I usually do. I've still got bottles from March / April, they are fine, later ones are a bit frothy. I bottled a brew a week ago and just had a look at it, each bottle has a little bit of white film on top of the beer at the neck of the bottle, I reckon it might have a lactobacillus...

I think that is your issue, the shed temp (combined with a possible infection). You'd be surprised how hot a shed can get, mine can get 10 degrees higher than outside, especially if it was in that hot period in late June. Stick a max/min thermometer in there if you want to check. I often bring...

Chances are you didn't do anything wrong, it's due to the time of year: I get this from time-to-time with summer brews. Not sure if it's an infection or just the brew re-starting. Some of us stop brewing June/July/August due to this. I've never had a problem outside of these months so could be...

Yeast attenuation = (OG - FG) / (OG-1) x 100 So using your example from your brew (1.047 - 1.006) / (1.047 - 1) x 100 = 87% So you have hit the target for your recipe, but exceeded the attenutation spec of the yeast.....interesting, what yeast was it? I've never got anywhere near 87% in 250...

And if you're going there, the Jugged Hare on Vauxhall Bridge Road is one of my favourites, a traditional Fullers pub. A short walk south of the river, the Black Dog in Glasshouse Walk just off the Albert Embankment is another good one. And if you're up by St Pauls, The Cockpit in The City is a...

If you've made kits or extract brews, those recipes are very repeatable, it's the mashing process in AG that creates the variations. There have been so many threads on here over the years like "I made recipe x and the OG came out slightly different", I'm surprised more recipe books don't caveat...