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It's been a minute since I've done a brew so I was hoping someone could quickly appraise my planned brew for next week. Mash: 60 mins @ 60 degrees Celsius I'll probably mash in about 13 litres of water and then add another 10 litres before I boil. Grains: 2kg Bohemian Pilsner Malt, 2kg...

Hi all, I quite fancy making a Vimto flavoured Sour. Has anyone done this/have any advice. As I understand it simply adding Vimto won't help as the yeast does some weird stuff with flavours and sweeteners. Would probably use Philly Sour yeast rather than doing any fancy souring process...

That's a pain. I suppose I can get some more on order before the dry-hopping stage, but using these particular hops will probably ruin my beer.

Brewing today and the Olicana hops I've been sent smell like Onions/Garlic. Luckily I have an excess of Harlequin and Jester so i've managed to substitute on the fly. Has anyone else had this problem? They arrived and they didn't feel clumped together like the other hops I ordered with them...

Recommendations appreciated. Making 20l. Uk based.

Do you have a cupboard you could put it in? Heat can really ruin a beer. As can light strike. If not a cupboard a box and put those freezer things you get in cool boxes in with it (on a rotation). I dunno, is a tough one.

Learning more all the time. So Crystal 60 to some folk isn't Crystal 60 to everyone?

Thank you. That's brilliant. I might have to print that response off and tape it to my FV's until it sinks in.

Would hazard that every generation has said this about the generation following them. "They don't know how good they've got it, when I was a lad we had to walk to school 50 miles, in the snow, uphill both ways..."

If you're bottling a small teaspoon of table sugar per 500ml is a good guideline. Otherwise there's plenty of calculators online: Beer Priming Calculator | Brewer's Friend (brewersfriend.com) (I did the calculations for you and about 137g of sugar will be fine).

Don't apologise. It's a learning experience.

Looks like i've got to get myself to Poundland.

Thanks all. The plan is a Summit, Simcoe & Galaxy IPA. Not too much of a variation on an Extract IPA I did last year. Think I'll keep it simple as advised.

Can you help me out with amounts for a 20L batch. Please, assume i'm an *****. Looking for an ABV of between 5 and 7. I'm fine with Hops, been doing that with extract brewing for a while now.

Hi, Making the jump to All Grain brewing soon. I'm looking to make an IPA to begin with and I'm not familiar/comfortable with which grains to use yet. I've made some nice SMASHs with Marris Otter so I'll probably go with that as my base. I made some Extract brews with 2kg Pale DME and 1KG...

Goose. HONK!

Can I ask how you came to this conclusion? Not looking to start an argument, just want to know the reasoning.

I voted remain*, but I just want to say, if I did vote to leave I'd be pretty annoyed right now. You might have wanted to leave, you may have even championed No Deal but I very much doubt anyone wanted it to still be up in the air two weeks out. I can't think anyone would have preferred this...

Accepted wisdom is that about 3 days is right for dry hops. Most people say no more than a week as you'll start getting grassy off flavours if they're in there too long. Don't worry too much about your beer being 'clear', most homebrew is a bit cloudy and hazy beers are in vogue at the moment...

Hi everyone. Thank you all for your input. I'm going to go with This one seems a good price and comes well recommended.