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Hi and welcome. I just came back too. Hope your brewing stuff is still good, mine is covered in rat poop. Think I'll brew a stout with those pellets.

I don't do either, like lots of brewers. Most of my brews are crystal clear within a week or two in the FV. I tend to use kettle finings and a yeast with mid/high flocculation.

A very nice hop. Why would you want anything else! Having a choice is over rated.

I think there is a lesson to be learnt... Brew Christmas brews in January.

This has been a fad for some time... I've even brewed a Brown Bread ale a year ago, was lovely jubbly. I used 6 toasted slices of wholemeal bread with my brown ale recipe, ground in a food processor and added to the mash.

I don't think pitching @ 22c is excessively high. The higher temp. you pitch, the more chance of diacetyl off flavours. A little diacetyl is ok, depends on the drinker. I pitch @ 28-30c in one brew in August, couldn't be arsed to wait any longer, was not nice to drink.

Yes it is, well with minor changes! http://barclayperkins.blogspot.com/2019/09/lets-brew-1869-william-younger-bs-porter.html

How about some lovely Scottish Porter.... Circa 1880s 23L Batch 2000g Golden Promise Malt 1800g Amber Malt 600g Black Malt Boil 90 mins 25g Fuggles @ 90 mins 25g Fuggles @ 10 Mins Yeast: Edinburgh Ale ABV 4% IBU 20

Just for interest.... Here is the original Barclay Perkins dark lager recipe from ron Pattinsons blog http://barclayperkins.blogspot.com/2015/03/lets-brew-wednesday-1925-barclay.html Similar indeed.

@foxbat How rude of me! I didn't read your post before I posted, and yes your idea is a good'un and actually worked for me. I have a Buffalo boiler and I read on the interweb that peeps were by-passing the thermal cutout or fitting upgraded bits... But two bits of wood does the jobby.

My boiler has a thermal cutout and would cutout during boiling and on hot days would cut out before reaching a boil... My simple solution was to prop the boiler on two wooden blocks, giving plenty of air space to the underneath and also point a small fan at the gap... Has not cutout since.

A good brewer never pops the cork too early! I always wait at least 14 days before bottling...

For most of my brews I use 125g of sugar for 23L batches, this is 2.2vols. this equates to 5.4g per liter. I would guess most home brewers would use less priming sugar than me for English styles. So, in my opinion the ballpark is between 3.5g to 5.5g of sugar per liter.

Did I miss something!

I've brewed that recipe twice in the past, the first with 35g black treacle and the second with 20g blackstrap. In both cases I think I added a tad to much, although the beers were really good, with no noticeable molasses taste, but the blackstrap in particular adds something apart from colour...

I've brewed this Boddingtons bitter from Ron Pattinsons blog (1987). Well my interpretation... http://barclayperkins.blogspot.com/2012/05/lets-brew-wednesday-1987-boddingtons.html 23L Batch 3000g Golden Promise Malt 150g Wheat Malt 150g Golden Syrup 20g Blackstrap or 35g Black Treacle Boil 90...

One of my favorite brews is a 19th century export pale ale aka Truman 1883 http://barclayperkins.blogspot.com/2011/07/lets-brew-wednesday-1883-truman-export.html For your purposes I'd do the following... 23L Batch 90 minute boil 6000g Pale Ale Malt 50g Appolo @ 90 minutes 100g Saaz @ 15 Minutes

The recipe looks lovely... Very close to mine infact.

Sounds like an infection... I had a similar problem with two batches this year, all was well for the first month in bottles, then some went off. In one batch I used 20 new bottles and 22 cleaned bottles, none of the new bottles got infected, but most of the cleaned bottles did. I've now change...

I do that too... Blame it on the Mrs instead.