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24ltrs Cali Common Total 16145

Yesterday, Cali common.

Mandarina Bavaria is a nice hop. I'ts quite subtle in flavour, but I like that. Mosaic is a good one for a smash, lots of fruity flavour in this.

23ltrs Simcoe & Citra Total 15931

Simcoe & Citra v7

Definitely correct if they have what you want. I use our nearest (15 miles away) for things like chili flakes and spices. I particularly wanted fresh scotch bonnet for this though and they don't have them.

Got my second batch underway today. Bought 1kg of Scotch Bonnet from flebay for £16.99 They seem ace. Only 1 bad one in the whole lot. Froze half of them, made a non fermented sauce with a quarter and the rest went into today’s concoction. Added the bonnets, onion, garlic and some mango this...

It's just the plastic Speidel @foxy or I would have a go at that. Impressed with the quality of it though, holding that much pressure and just bouncing back into shape.

Cheers @foxy. I’ve done similar before, but only for a couple of days. That beer turned out fine so hopefully this one will as well.

Got a Mosaic IPA on last Thursday, transferred into fermenter and pitched US05 yeast. Fermented @ 19c. As I always do, I screwed down the lid of my Speidel fermenter and gave it a good swirl to mix the yeast in. Had a quick look in my brew fridge yesterday and the Speidel was all out of shape...

I bottled that one last Wednesday. It was already lovely out of the fermenter. Roll on 4 weeks (if I can last that long).

I managed to leave mine 11 days in a kitchen cupboard. I'd love to do a scotch bonnet based one next, though I think I'd add some sort of fruit this time to give it a little sweetnes.

Sure. It's pretty simple but so juicy and tasty. I add 30g of Citra in with 60g of Mosaic at the dry hop just to give it some extra zing. Last one came out at 5.5% This is for a 23ltr batch 5kgs Pale malt (Crisp clear choice in mine) 250g Crystal low colour 250g Carapils Mash 60mins @ 68c...

Mosaic IPA V3 One of my top three brews last time around.

Great giveaway.

15 to 20 minutes sparging with 12l in Grainfather. Depends on the grist. If there are rice hulls in there it would be more like the 15 minutes. I only seem to get around 70% efficiency, I know lots of people get much higher. 20l mash and 12l sparge gives me 23l into the fermenter.

That's how I find it. Tastes bitter from the sample. I nearly always dry hop though so it's not surprising. The aroma at bottling gives me more of an idea how it's going to taste after conditioning.

I did this with the totally tropical pale I brewed last month. First addition @ 15mins. It's a nice drink and definitely bittered enough, it doesn't taste like it's got 250g of hops in it though.

Been doing 60mins, 5mins, 2mins, flameout and dry hop after 9 days for the last few brews. I like my hoppy pales and IPA beers and it seems to work well with these. Might try the 10min addition and leave the 5min one out for the next brew as @Duxuk does, see if it makes any difference.

That looks ferociously red. Next one I make will be with scotch bonnet. I love them in homemade curries.