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Surely you can get a hint of what it would be like by just adding a nip to any beer and stirring. Marmite is salty but the main effect is "umami", a savoury scumptiousness which is said to be the fifth element of taste after salt, sweet, sour and bitter. It's not the flavour itself which is so...

Brew it short and dilute it in the FV. Using a batch sparge you can still get decent efficiency. I have a 32l stockpot and can do 24l evenwithout diluting.

Your wort in the kettle is decent efficiency. You just need a better way to filter out the hops. I use a BIAB type of process and have no sludge or dirty wort left over. What about a massive hop sock, of some kind?

When my LHBS was still open:((a victim of coronavirus cum retirement) Joe said to only use a maximum of half a whirlfloc, I know not why, though. I tend to add half at 15 minutes and can read the Bible through my beer, if called upon to do so.

Brew Dog used to have something on the bottles like "We brew our way and if you don't like it, up yours!" Now they're doing blind taste tests and allowing the public to decide. The logical conclusion to this scenario is that they'll soon be making a John Smiths smooth clone:mad:

Since there are no late hops, in fact you only have one addition for a 90 minute boil, I wouldn't worry too much about cooling after the boil. If you use late hops then you need to cool quickly to preserve their character. You could sit the FV in a bath of cold water or just leave it with the...

A cider smell may be acetaldehyde. It's a precursor in the yeast's production of alcohol but sometimes doesn't all get converted. Hopefully all of it will be changed to alcohol during conditioning though I have once had to throw a brew because of it. That was a summer brew so it's possibly...

I'm just sitting my FV in a large plastic box full of cold water on my garage floor. I'm maintaining a fairly consistent 22 celcius temperature. It's Nottingham yeast which can, apparently, stand temps up to 24. It's cooling down over the next few days so hopefully my mini crisis is over🙂

I don't imagine they'd be harmful. Just might not be big on flavour/aroma after all that time.

I hold it as warm as possible with insulation in the form of a sleeping bag and a motorcycle jacket! It tends to remain at mid 50s celcius by morning which is hopefully enough to avoid any damage.

My order from Geterbrewed is also on it's way. They've been busy by the sound of it! I've bought from Leyland Homebrew for many years and hope they survive this crisis but in the meantime I'm very grateful to have found an alternative.

I use the same process every time. Overnight mash to save time. Sparge whilst it's warming up. Bittering hops, flavour hops, flameout hops. Dried yeast. I've stopped dry hopping because after a month you can't taste them anyway. I don't check the gravity pre boil. What's the point. It urns out...

I started a BIAB sort of process without sparging and then added a 6 litre batch sparge. I obviously reduced the initial water volume by 6 litres. The increase in OG for the same volume of wort was between 5 and 10%. People say grain is cheap so increase your grain but isn't it better to improve...

On a brighter note the OP didn't say how long he boiled the hops for. If it was only about 20 minutes it won't have added too much to bitterness.

I would imagine the hops were intended to be boiled at different stages for different amounts of time like 60 minutes, 20 minutes, flameout and possibly dry hopping. If you boiled up the lot I'd expect the beer to be more bitter and less aromatic than intended. Did you get any instructions? Did...

Interestingly I live in Chorley which is Anglo Saxon for "Peasant's Clearing". I might take offence at any implication that we peasants are unworthy.:mad:

I use net curtain material as large filters for grain and hops. A small, sterilised piece tied over a syphon tube works a treat as a dry hop filter.

So what if you have a drink with someone with the lurgy? Seems the alcohol, other than cask strength Whisky, won't be concentrated enough to have antiviral ability. If a drop of their disease ridden juices ends up in your IPA the alcohol will not be your best friend. Don't have a sip from their...

I'm semi retired and brew whilst my wife is at work. Why don't we all start spreading the rumor on social media that brewing protects against Coronavirus? Similar happened in Iran. An ayahtolla had said that alcohol is a cure. Of course you can't get alcohol in Iran but a number of people were...

That's it. It takes a very short time for the temp. to drop to 80 celcius so give it a stir and watch carefully. I then just leave it for 10 minutes afterwhich I continue to cool to pitching temp. I've tried a longer steep than 10 minutes but found not difference.