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Strictly speaking, that’s true. However, it may not be desirable. All yeasts have a recommended temperature range that it’s best to ferment them within. If you stick within that range you should produce good beer. A little bit out of that range you might also produce good (or at least passable)...

Just to keep the hops fresher longer. An open packet of hops, even sealed with a clip or tape, is going to stale quite quickly if you just keep it in the back of a cupboard (particularly with the current weather). Keeping them in the freezer will keep them good to use for months and months. I...

Yes, you can dry hop any beer, although some styles aren’t traditionally dry hopped. Dry hopping is done to add additional hop aroma and thus perceived flavour to the beer without adding bitterness. As to why it’s done after active fermentation - some suggest that the act of fermentation has a...

Firstly, there are no basic questions! 😁 The quick answer is yes, you can use your packet of hops to dry hop your kit beer. However, I’d suggest using a bit less than the full pack if you wish to do this. I’d suggest no more than 1g/litre for your beer (others may advise differently), or maybe...

Are they still any signs of active fermentation? Krausen, airlock activity?Mines still going strong😁, in fact I’d swear the Krausen has grown again!

mmmm😋, tasty blow off beer...😁

Here we go: https://www.thehomebrewforum.co.uk/threads/errata-greg-hughes-home-brew-beer-2019-edition.89222/

Following on from discussion in this thread (Greg Hughes recipes), I have created this new thread to collate errors in the recipes in the new 2019 edition of Greg Hughes’ Home Brew Beer. Feel free post to any errors you find that might lead to a recipe being brewed incorrectly and I will...

Back in the day publishers would provide errata for errors in published works. You’d think the DK.com website would be a good place for them to put something like this, but no. Perhaps, we should put together another thread for errata in the new version of the book, seeing how popular it is... 🤔

As long as the temperature was lower during the active stage of fermentation (which is generally over during the first week of fermentation and when the chances of producing undesired compounds/flavours are highest), you’ll probably be fine. Even if it wasn’t lower then, you might still be fine...

Thanks! You obviously know your hops! Me, I’m far too conservative, tending to stick to EKG for English (and my Wit!) and Simcoe, Citra, mosaic for my Americans. I’m just experimenting with Apollo and Ekuanot combined though - so maybe there is hope for me! 😁

I always dry hop in the FV 3 days before racking which is generally 14 days after pitching (never had a beer not reach FG and stabilise before dry hopping). Not had a problem with oxidisation, but maybe my palate isn’t up to it! asad.😁.

I don’t know those hops (but have just had a quick read up on hopslist). Have you used them before? How are they?

Well, it’s 72hrs in and it’s still bubbling away with a small Krausen. I took a sample. It’s currently at 29° with a gravity of 1.020 (adjusted). I’m hoping to get to at least 1.012 so still a little way to go. I honestly expected this yeast to eat through the 1.050 wort in no time. The sample...

So, just to get this straight, you just packaged after the active stage of fermentation as soon as FG had stabilised? No need to let the yeasts do whatever it is they do after, even for a few days? I’m going to be bottling mine, so need to make sure fermentation has definitely finished.

36+hrs in to my first ferment with the Lallemand Voss on my simple 50/50 MO/Lager malt golden ale and still plenty of activity going on. Not quite as much as yesterday but still bubbling every 1-2 secs and a nice head of bubbles (though high Krausen must have been over 24 hrs ago). It did have a...

I’d say it’s a pretty popular / traditional hop to use on it’s own in a British/Kentish pale. I do one every year with my home grown Goldings. Think of something not too far off Summer Lightning. ETA: like @An Ankoù said :laugh8:

As it’s a saison, and as you say, you’re only looking to keep it cool for the first couple of days before looking to raise to the kind of ambient temperatures we’re having at the mo. What are you fermenting the two batches in? If you don’t have a cool enough corner if your brew space, do you...

22L Apollo Kveik Golden Ale 17378 L (just for comparison, this time last year we were only at about 12000 - keep it up!)

I remember now! Oh, my heat addled brain... I started the sparge and then remembered I hadn’t done a Vorlauf:rolleyes:. And as the wort was being drawn onto the FWH, I couldn’t step back and use what I’d already collected. Well, that explains the extra hot break!