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I cold crashed the NA overnight and bottled it today. Had a small spillage at one point, so only got 12 330ml bottles of 0.8% ale out of it. I tried a sample of the half bottle at the end of racking, and it was surprisingly good - it did have the priming sugar in, which may have given me a...

I’ll second this. Depending on how it turns out with the Kveik, you could call it a wheat or a blonde or even, possibly, a golden ale. Nice to have options after the fact...

The Krausen is rising. My stock is getting low... I decided to just pitch half a pack of the Lallemand Voss, sprinkled directly onto wort at 35°C. No nutrient, but I did find a 4 years out of date pack of Mauribrew yeast that I chucked in the boil for the last 10mins. A few hours later and...

After actually looking at the weather forecast earlier this week, decided to take my first steps with Kveik today to brew a (hopefully!) inoffensive summer golden ale. I need to dial in my boil losses, as I overshot my preboil gravity by 6 points (1.046) but only overshot my OG by 1 point...

Looks like you have a nice modern British pale ale on your hands there. I like your recipe and approach - it can be very tempting to throw in a lot of things and over complicate it when just starting out. This is a great start on which to build - what were your earlier brews?

You know what - I don’t think I’ve ever done that! Never even crossed my mind and I’ve not had any issues 😬 . Of course, now I’ve said that, I’ve alerted fate to the possibility of infection from dirty scissors so I’m going to have to sanitise my scissors moving forward😁.

Whoah, I'm jumping on the Kveik bandwagon! Planning a summer Kveik Golden Ale to brew this Friday seeing as the weather will be in my favour to maintain a high fermentation temperature. As I only use dry yeasts I'll be using the Lallemand Voss. I'm planning a simple grain bill 50/50 low colour...

Not having mailed bottled beer before, how does everyone package it? Bubble wrapped, padded and boxed?

Definitely something I'll look at as I develop this. I started this process partly because I wanted to try an NA brew but didn't want to go through devoting a full brewday to it. This way I get to reuse what's left of the mash of a full brew and can do the short capped mini mash, short boil...

Just dry hopped the NA batch. It is a lot clearer now, though the SO4 hasn’t compacted as I’d expect and there’s still largish (ie. a few mm) yeast particles thrown into suspension if I jog the DJ. Also some of the yeast trub seems to have settled on the sides of the DJ, which I’m thinking is...

Took another sample of both beers today. The mild is still at 1.011, still tasting good. The malts seems to have blended better already, the chocolate is not quite as assertive. I made an invert sugar from soft light brown cane sugar for this recipe, only needed 350g, but made a kilo, so will...

Only by accident! Took the mother in law out for coffee and cake this afternoon. Two coffees and two slices of cake for £4. Not bad. Wouldn’t normally expect change from a tenner. 😁

23L Nu River Mild 5L Nu River Mud Non-Alcoholic Ale TOTAL 17087L

There seems to be two (or possibly more as this thread might show) schools of thought when it comes to flameout/aroma hop. The traditional way of doing it is to add them as soon as you turn your boiler off and commence cooling. They then stay in the wort for as long as it takes to cool it (so...

But it’s not a cutting that’s being stuck in soil, it’s a middle portion of the shoot, stripped of foliage, while still attached to the main root stock. It is only severed from the main plant at the end of the season once the portion beneath the soil has had a chance to develop its own rhizome...

To allay my fears I took a couple of samples this morning. The NA batch is down to 1.007 (so currently at 0.5%, but there’s still signs of slow activity so may still drop a couple of points and with the priming might be nudging 1% so maybe not truly NA). It’s thin with not much body, but that’s...

I’ve also heard it can be hard to get actual cuttings to take - so good job you! I’m going to try this next year: https://twothirstygardeners.co.uk/2016/05/how-to-take-hop-cuttings-note-its-easy/ Can’t face lifting the root and splitting the rhizomes - I’m likely to kill the whole plant.

😬 That’s not good - has it severed completely or do you think you might be able to splint it? 🤞

Lots of lovely burrs forming now! Provided nothing untoward happens, should be a bumper crop this year 😁.

It’s all gone a bit farmhousey here. I hadn’t anticipated the mini heatwave over the past couple of days, and didn’t have an adequate cooling plan. I haven’t done much brewing since moving house (and having twins!) so don’t have a great deal of experience of the temperature fluctuations in my...