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Hi adambrau ... to me, combined with a fairly large headspace, that suggests your FV is too cool/cooling at times ... might it be somewhere where it's getting much cooler overnight, perhaps? Or might it have been somewhere where the heat generated during fermentation has warmed it to OK...

Hi ... not done that GH Oaked Brown Ale, but have brewed the Meantime London Porter based on the recipe provided in a Can You Brew It podcast episode (as there (link)) ... and based on that experience I'd say, when it comes to brown, malt-forward beers, complexity of grainbill can only add to...

... I don't know what goes on in shops where you are ... in your example of a "Bacon barm", would they just take a barm cake and put a slice of bacon on top? :confused.: ... where I'm from they'd always slice the barm/batch/bap/whatever into at least two bits before they put the bacon in between...

... No! asad. ... EVERYONE knows that for ANY sort of bread, whatever shape, sort or texture it had beforehand, however ANYONE chose to refer to it beforehand ... as soon as it has a filling, it's a "BUTTY" athumb.. Cheers, PhilB

Malt extract can be bought at Holland and Barrett, hops can be bought in Garden Centres (admittedly they're ornamental/herbal ones that most on here wouldn't want to brew with, but at a push) and yeast can be bought in Tesco (yes it's bakers yeast, but again at a push) ... we brewers will...

Hi @geigercntr BBQ wood chips sounds intriguing, are you aiming for a smokey impression? I split my last batch of hot chilli sauce, half was blended as-was, half got a few tsp of dried chipotle chilli powder added before blending. The half with the smoked chilli addition has turned out really...

Hi Matt ... for me, this is the key bit of your original post ... you're an experienced brewer, you clearly feel the yeast in those bottles haven't finished consuming the priming sugars in those bottles (I presume you don't think the beers are under-carbonated because you didn't add enough...

Hype? What hype are we talking about? Was there a really high profile product placement in a blockbuster movie? Has there been some "Coronation Street is brought to you courtesy of ..." type campaign running? Full page ads in daily papers? ... it's not as if there aren't plenty of alternatives...

Hi To add another option to the approaches described above ... back when I was mashing in a mash-tun (I've since bought a BrewDevil) I used a 19lts stockpot on the hob as my HLT-ish, heating my mash and sparge water in 3 batches ... so, I'd heat up my mash liquor to strike temp then drop it...

I enjoyed the Titanic Brewery (link) tour .. they're big enough to produce some beers that you are likely to be familiar with, but small enough to still recognisably be (just) a BIG version of what you do at home ... when you go to a larger brewery, with all the (permanently plumbed in)...

... I've never had the Tring beer, but if you look at the recipes in that book of yours for Pride and Black Sheep you'll see (as if to emphasise my point about combos of bittering hops wink...) that for Pride you'd use Target:Challenger:Northdown in a 50:25:25 ratio and for Black Sheep...

Hi TETB ... a few "musings"/things to consider from me wink...... personally, I tend to use the grainbill from the recipe for Black Sheep Best Bitter from the Graham Wheeler/CAMRA "Brew Your Own Real Ales" book as the basis for my bitter recipes. I'm pretty sure it's the "body building"...

... I'm not sure you appreciate the irony in those two statements, in trying to clarify what you're talking about, you've used just about the least well defined terms in the whole beer styles lexicon :confused.: ... e.g. "IPA" might mean many things to different people, anything from a...

+ back when you were extract brewing, you were only able to "get away" with not boiling all your extract for all that time because the extract manufacturer had boiled it for a while before spray drying it (DME) or reducing it down to a syrup (LME) :?: Cheers, PhilB

... no, cold-crashing is accepted as a quick way to get yeast to stop fermenting and to drop to the bottom of the fermenter ... which can have the effect of making beer look clearer (by removing the turbidity due to yeast cells in suspension) when performed at the end of fermentation but if...

... yeah, or you could, mash with around 1.85kg of Pale Malt and all the Munich and specialty malts and then add 2kg of light-DME ... and yes, if you wanted to stick closer to what they (say they) use at Goose Island, you'd bitter with Pilgrim and use Celeia in place of the Fuggles in the...

Hi Tommo I don't know about it changing, and I must admit I still haven't got around to brewing this recipe ... but I was reliably informed that the one there (link) was a good clone recipe, and have had it bookmarked ever since. Who knows it might bubble up to the top of the "To Brew" list...

Hi Anna ... aaah, I see where you're going with this now, when you said "dissolve the same amount of DME" in option 2, I was thinking you meant the 90-100g per litre bit, not the 300g total ... but now I understand what you mean, I'm afraid it's still a No IMHO, I don't think that option 2 is a...

Hi Anna ... it may be that you're using the same concentration of sugars, at each stage, but it's the total amount of food available (the sugars available to be consumed by the yeast) that really drives the size of population that they'll reproduce to :?: ... there are ways to speed up your...

Hi @Galena ... No!!!! Don't do it!!! asad.asad.asad. You've (finally) reached a fair level of understanding ... you REALLY don't need his obsession with "Residual Alkalinity" thrown into the mix asad.asad.asad. Cheers, PhilB