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I'm with Terrym on this. After dry hopping since about 1989 I've stopped! A good dose of hop at somewhere between 20 and 5 minutes and a flameout amount having cooled to 80C is giving me better beers with long lasting hop flavours. Admittedly I don't tend to have it hanging around too long!

I've always found my beers to have a better, late hopped flavour if I cool to 80C before adding flameout hops. I leave to steep for 10 minutes at this point before cooling to pitching temp.

I do as Hazelwood Brewery. At flameout, though, I cool to 80C before adding the hops for a 10 minute steep. It seems to preserve the lighter elements of hop flavour. I've pretty much dropped dry hopping, after more than 20 years of doing it! . It gives a hit of late hopped flavour but lasts a...

Not quite a brew day story, more a bottling thing. I had a small slug in a PET bottle. I noticed it before trying to drink the beer and, not being a vegetarian, I didn't imagine it had drunk too much. It transformed the flavour to something foulsick...

If you don't chill your alpha acids from the hops will continue to isomerise, increasing bitterness. Lighter elements of hop flavour will continue to degrade. You'll never get the best late hopped flavours unless you chill.

My top tip would be to have a rapid way to cool your brew to pitching temp. I have a copper coil IC and it makes an enormous difference compared to no chill methods.

Even if it's finished fermenting quickly I'd still leave it until 2 weeks before bottling. It still needs to clean up and it's better for that to be happening in bulk, rather than the bottle. " weeks after bottling it's ready to try. It does seem to have finished in a ridiculously short time...

I cool to 80C using an immersion chiller before adding my last hops. I give it a stir, not a whirlpool, during a 10 minute steep before continuing to cool. I use Whirlfloc in the last 15 minutes of the boil. I'm currently finding my brews are crystal clear even though the wort is really cloudy...

Looks lovely! Maybe my AG #151 should be my stout No.1? Don't be afraid to cover the pan with a lid whilst bringing it to the boil. Most malts, like Maris Otter have no problems with boiling lid on, throughout. You may need to ask an expert about dark malts in this regard.

With BIAB the water volume is much bigger so you need to keep the strike temp only a few degrees above your intended mash temp. I find with 23l of water I only lose approx. 2 celcius when I whack the grain in. In other words, No.1 is bang onacheers.

It instills no confidence in a supplier when they say "Hops were not always one of the cornerstones for beer brewing." It's true but hundreds of years have taught us differently.

I often see a ring of bubbles whilst conditioning. My most recently bottled (AG#149!) has been sat near a radiator to speed it up in the hope it's drinkable by New Year and has a good ring around each one. As said, 1.030 is very high for bottling. How hard is the PET bottle? You'll need to do...

My good lady has got me a bottle of Ardbeg, my favourite single malt. Beer wise the star of the show will be a pale ale, bittered with Goldings and 150g Citra as a 3 step late hop.

I have a Citra pale which has been in the bottles for 14 days and a OG 1.056 brew which has been in the FV for 13 days. I'll bottle it tomorrow and it my be ready for a cheeky taste on the big day:thumba:

My latest bottled brew isn't fully carbed after 10 days. It's in the living room but obviously it's cool at nights. For most of us it isn't easy to find somewhere which is consistently warm at this time of year.

I'm lucky. No need to ask.

Lager....larder.

I know that when the Pilgrim Fathers sailed to America in 1620, the term for the third season was fall, for obvious reasons. Later in the seventeenth century we acquired the term autumn from the French and it stuck in Britain. The American accent is rhotic, that is they pronounce their "R"s...

I no. it brakes my heart to see all those spelling misteaks.

Brew more often. Practice makes perfect. I hope you're not drinking whilst brewing? I know a lot of brewers see brew days as an opportunity to have a few refreshing beers but it does affect concentration. My next BIAB is number 150 and I don't expect anything to go wrongacheers.. I just need to...