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https://brew2bottle.co.uk/products/tiny-rebel-cwtch-beer-kit?utm_medium=cpc&utm_source=google&utm_campaign=Google%20Shopping&gclid=EAIaIQobChMIhdPBrr6K5QIVikPTCh3VAwZ7EAQYASABEgJdyPD_BwE I talked to my LHBS about Cwtch beer kits. You leave all the hops in for the fermentation period. He said it...

It'll now have plenty of alcohol to protect it from infection. I'd be leaving it for at least 14 days in the FV so you could dry hop at 9 or 10 days. Personally I don't think there's any need to rack to a clean FV. Just bottle from what it's in.

If you have a lid, put it on. Most malts, like Maris Otter, won't give any problems taste wise.

I've never even smacked the dog ,Freddie, pictured below. Mind you I did have to pin my last dog down until he admitted defeat. The little *******. He'd have been going south of the border.

The recent minimum price for a unit of alcohol is sending economy minded Scots south of the border to buy their drink. So will the smacking ban, announced today, have a similar effect. I can imagine the scene in many a scottish home........ "Och get in the car wee Jimmy. I'm going to Berwick for...

Mmmmm! My own experiments don't agree! Cooling to 80C or below seems to preserve the late hop tastes better than adding at 100C . However, what you say about the flavour fading seems spot on. A 10 minute addition is giving me a bigger and, as you've said, a locked in flavour, which doesn't fade...

Well I'm splitting 100g of hops between a 10 min addition and a flameout steep instead of using the 100g at flameout. This definitely gives me more flavour.

Funny, that. I was doing something very similar. Bittering at 60 mins then nothing until flameout, cooled to 80C with a steep, then cooling to pitching temp. I usually dry hop after 9 or 10 days. Now, though, I'm getting much bigger late hopped flavours by adding a good dollop of hops at 10...

Nelson Sauvin. A unique, aromatic New Zealand hop which is said to be reminiscent of sauvingnon blanc. It's not always easy to get hold of but well worth a try. I never use just one hop, though. I bitter with something less aromatic and use the more complex hops for everything else.

I popped into Morrisons earlier, since the cupboards were bare. I'll often buy 3 bottles of cider but today i thought I'd treat myself to an "IPA". I'm just starting to drink a brew of my own which is largely based on Citra hops so I thought it sensible to get something using Citra. They don't...

Looks like your longer mash has upped you're efficiency. More wort with no drop in OG. Happy daysathumb..

I like Dead Pony Club. Nicely hoppy. I'd be happy if I brewed a beer just like it but wouldn't leave it for months or the flavour is bound to deteriorate.

I did my 145th AG yesterday. I only have about £100 worth of equipment but the AGA did cost 5 grand! I used a previous cooker but the massive hot plate is excellent. The quality and control of AG is great. Like a lot of brewers I did extract between kits and AG, which also gives quality but less...

I just wash things with a tiny bit of washing up liquid (since there's no grease involved). I then rinse with sodium percarbonate in warm water. Brews-a couple of hundred. Infections-non.

When I had my tea shop we kept Burneze spray on hand for burns and scalds. It works much better than dousing with cold water. A few seconds spraying and they were back to work with me cracking the whip! I think you can get it from Boots and loads of other...

I've found that if I add hops after the boil at 100 degrees the brew is not nearly as "hoppy" as when I cool to 80 degrees first. So if I made a hop tea, in a cafetiere or similar, I'd want to use water at 80, not 100 degrees. This is not a bitterness thing, it's because the lighter elements of...

I've sometimes thought my own beers are right up there! This summer I went into a pub in Whitby, early at lunch time. The Timothy Taylors Landlord was as good as it gets:beer1:. Funny, I think the bottled tastes like something from the olde days but the draught is a different beast.

A lack of sweetness could come from too low a mash temperature in an AG. The higher you mash, the more unfermentable sugars are left to sweeten your finished beer. You can also consider grains like crushed crystal to add flavour and sweetness. Late hops, especially, leave a slight acidity which...

Before AG I was very happy with my extract plus steeped crystal brews. You still need a decent stockpot to boil the hops but I used to boil it concentrated then dilute to get a bigger brew. I moved on to mashing some grain to mix with a reduced amount of extract but can't remember it being...

Yes I'd agree with adding hops. I'd do it sooner rather than later so it has time to repressurise, especially if you want to add a bit more priming sugar to get the sparkle back.