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Pub camping is the thing. Like this... https://www.theholfordarms.co.uk

Well done @stigman @dan125 and @strange-steve Thank you @brewhaha for great feedback and judging...

I try to avoid adding to much roast malt for colour, back in the day breweries didn't use any or very little. Almost all the darkness was due to crystal malt, dark invert sugar and brewers caramel colouring. The BJCP style guide for dark mild is way off the mark, I think some American thought...

Milds come in varying forms, but I'd say they can be on the sweet/malty side, fruity with a slight roastyness in some cases. The combination of mild malt and crystal is typical for mild ales and they tend to bring out some sweetness. I'm a big fan mild ale aka tasty and can be drunk by the gallon.

I see the 2+2+2 as a minimum for most beers and is a good base line for new brewers to stop them drinking the whole lot before it tastes good.

My hop scheme for stout is northdown - bittering, fuggles - middle and a smidgin of hersbrucker - late... Just saying... :tinhat:

Samuel Smiths Organic Pale Ale.... Very nice...

This is what I was thinking... I'd go further and tip all the contents, hops included into your FV after boiling. This would give a good indication whether its a hop issue with your method.

I gave up dry hopping my homebrew, always tasted a bit iffy to me. Nowadays I tend to late hop in the boil, usually @ 5 mins and all the gunk from the boiler goes into the FV, including the hops. To me my beers tastes much better and a cleaner hop taste.

Can't remember the name, but a few people have a condition that brews any sugar in the stomach into alcohol after drinking beer with live yeast. This doesn't happen with spirits, wine or dead beer.

OK... Golden Ale in the post... 2nd class, so should arrive by Monday latest.

Ooh... I've not sent in a bottle to the forum comp. for ages... I'd like to send a Golden Ale, if I'm not too late. Looking at all the posh beers you've received so far, mine might be a tad over-shadowed.

I'm wondering whether you might have under pitched the yeast. I would have expected it to reach FG in less than 12 days! Perhaps it needed a tad longer to drop.

My boil of rate is about 0.05L per minute, so for a 60 minute boil this comes to 3L or for 90 minutes its 4.5L. My FV target is 23L... + 2L mash tun dead space... + 1L per kg of grain... + 3L for 60 minute boil... I have 0 boiler dead space as tip it into the FV. So for a brew with 4.5kg of...

I store all my bits and bobs in a thin bleach solution (50ml thin bleach 25L water) between brews and rinse with starsan on brew/bottling day.

The grain bill looks good, I especially like brown malt in bitter. :cool: If it were me I'd have 10g of sincoe @ 60 mins, leave out the amerillo and have the goldings @ 10 mins i.e... 10g simcoe @ 60 mins 5g goldings @ 10 mins 5g first gold @ 5 mins

All I know is... Chuka Umunna has great ears.

I think the limit should be a bit lower, but I'd like to see a rolling scale of penalties... Over 10 - £100 fine + 1 point Over 20 - £250 fine + 3 points Over 30 - £1000 fine + 6 points Over 35 - £2500 fine + 3 months ban Over 40 - £5000 fine + 12 months ban For repeat offenders within 5 years...

Everything from my boiler goes into my FV also. I've never had any adverse effects on my beer.

My favourite IPA combination is... Bramling Cross Fuggles Hersbrucker Saaz The only US hops I've ever used was cascade... :tinhat: