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Thanks guys... In my notes I have pitching temp @ 24c, thats the temp. I'll also set the minimum temp. in my FV cupboard. It should rise a bit naturally, then fall again. @Sadfield ... Thanks for posting the graphic. I think I've seen you posting that before, but didn't take much notice. I'm a...

This year I'm stepping outside my brewing comfort zone and will have a go at brewing some continental stylie beers. I'm feeling an urge towards Belgium, but I'm not totally sure about the mashing scheme I've seen! I have done step mashing quite a bit, but normally within the golden zone at some...

40L boiler... cool box mash tun... FV

I keep my hops in a fridge @ 2c. I have a bag sealer and seal them each time they have been opened. I reckon my oldest hops are 7-8 months old... Never noticed any difference from new to older hops.

Yes I would say so... Mash 90 minutes, then mash out for 10-20 minutes. I always mash for 90 minutes, then sparge at around 75c... Althouth the mash out probably doesn't matter.

I have a thing about brown ale, not the sweet, weak, dark stuff described by BJCP, as southern brown. Nor the so called northern brown stuff. I'm quite interested in Ron Pattisons blog and his research from an historical perspective, this gives me inspiration for a lot of my home brewing. What...

My local shop stocks Mann's brown ale, but it seems flat with no head compared to mine...

@Clint ... At 10g its hard to say, but it does add 2 EBCs in colour darkening to the beer. In a pale beer @ 10g the darkening is noticeable and a subtle taste difference too. Blackstrap is triple boiled and is very concentrated. So, I think even at such low levels, it adds something (probably). :?:

That's interesting, I brew three regular brown ales, all have some special b in the recipe. This one has the least with 50g, but my Double Brown has 500g, which I think works well. It did win the forum comp. last february, at least I'm not the only one who likes it...

.... OR .... Amazon France.... https://www.amazon.fr/Meridian-Organic-Blackstrap-Molasses-740g/dp/B002E2LUBA

Blackstrap is very dense and far more bitter than black treacle. Hence, only a small amount is needed to add some flavour and colour. I reckon you could sub black treacle, but would need quite a bit more for a similar effect. Maybe 50g or so.

I'm into brown ale, probably because its so unfashionable. This one I have taken a real liking for. Batch: 23L OG: 1.048 FG: 1.013 ABV: 4.6% IBU: 30 500g Pale Ale Malt (10.24%) 3000g Mild Ale Malt (61.41%) 75g Chocolate Malt (1.54%) 900g Crystal 100 (18.42%) 50g Special B (1.02%) 100g Flaked...

14.5% ---- :eek: I've brewed Imperial to 12% a couple of times, my tips are... Boil longer, so you can have a lower boil gravity and higher OG, this helps with mash efficiency. and/or only use the first runnings for the Imperial and the second runnings for a low ABV beer (maybe mash twice to...

First time go at a Tropical Stout. Wasn't sure what the grain bill should have been, but went with the following... 23L Batch 900g Pale Malt 3600g Mild Malt 350g Brown Malt 425g Chocolate Malt 25g Black Malt 175g Special B 50g Crystal 400 575g Pale Rye Malt 225g Oat Malt 350g Wheat Malt 150g...

My beer fridge is @ 12c and from time to time I'll cask a pin and keep that @ 12c. Also the pubs I frequent seem to keep their beer at around 12c too.

From 1.077 to 1.024, I'd say its most likely to be finished too.

I don't bother. If OG/FG is way out, I adjust the recipe for next time.

My three vessel brewing kit cost me under 200 quid and my beer is lovely jubbly... The most expensive bit of kit was a 40L Buffalo boiler (130 quid), which works really well.

I wouldn't worry about loose pellets in your FV, they should settle on the bottom with the trub. If they haven't after 2 weeks, then filter when you transfer.

My yeast starter method is non-scientific and I have no idea how much yeast I'm pitching, but it seems to work well. For Me!! I buy a pack of Wyeast and a jar of Meridian Malt Extract (370g) I mix the malt extract with 4L of water and bring to a boil, cool and pitch yeast into a demijohn with...