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Brewed a Barleywine today using the US-05 yeast cake of an Amber Ale. OG 1.092 and 83 IBU. Otter and a little Special B and Carafa sp. III for the grist. Apollo hops.

The kit makers might have just changed the ingredients a bit and it ended-up being a bit more fermentable. No worries.

My understanding is that the best way to see how a yeast strain is going to perform in a given wort is to do a Fast Fermentation Test using the same wort. I've never done one, but if I'm unfamiliar with the strain, I wait until I'm reasonable sure there's no activity before bottling. From what...

I sometime make an Elderflower Ale based on a Strong Bitter. I use 25g of dried Elderflowers at 10 minutes from flameout for a batch of about 22 litres. This amount works for the beer type. I tried doubling the amount once and it was too overpowering.

If the certain sources will provide me with a fry-up, cold water, and nurofen tomorrow, I may have to give their thoughts some consideration.

First attempt a Raspberry Mead and it went well. Apart from the overwhelming urge to play Dungeons & Dragons, this is very alright.

Making a batch of Amber Ale - Golden Promise, Amber Malt, and Crystal malt. Hopped with Hallertau Blanc with US-05 yeast. OG 1.045. 28 IBU. I'm making this beer to get rid of some leftovers and have a healthy yeast cake that I can put a Barleywine on top of in a few weeks.

Made an Oatmeal Stout today with the Oats from our emergency kit from lockdown and leftovers from other brews (Golden Promise, Mild Malt, Roasted Barley, and Chocolate Malt). Bittered with leftover EKG and Fuggles. Ended-up with 24litres @ 1.056 and pitched on top of a yeast cake of a Mild...

Czech Pilsner. Needed more lagering time, but wanted to drink it. Really nice.

US-05 is pretty neutral and both US-05 and First Gold are quite versatile, so I don't see why not.

Personally, I really hate throwing things away. Four days at room temp isn't incredibly long and when you spotted it, you popped it in the fridge. I've have plenty of smack packs do fine without swelling, but I've given them at least three or four hours and also some shaking. As long as...

It's not necessary. If you're making your first brew, I suggest your first challenge is to make something drinkable. Not just by you, but by others because if you made it, it'll always taste better to you.

I've done the Solomon Grundy Platinum Rose a few times and it's turned-out pretty good. The reason I picked that kit is because (1) no sugar added and (2) no one ever says "don't buy a rose that's too expensive". So I gave it a go and never looked back. I just wonder if anyone else has made...

Only copper finings (Irish Moss)

I make a few lagers a year and I find that after 4 weeks, almost every one of my beers were clear. The ones that weren't clear ended-up clearing mid-way through draining the keg. I also keep the temperature as close to zero as possible. 6C seems a bit warm to me for lagering since I thought...

I wouldn't re-bottle for many reasons. The largest being that oxidation of beer is bad and if you rebottle you'll likely end-up with beer that tastes a bit like cardboard. Chippy_Tea is correct as well. If you have something drinkable, drink it, enjoy it and consider it a lesson learned...

Chocolate Cherry Imperial Milk Stout (i.e. longest f'ing name ever Stout)

Did you mix it well before taking the hydrometer sample?

I use this as a general guideline for style when creating a recipe: 2015_Guidelines_Beer.pdf (bjcp.org) I've found they help in understanding what should and what should not be in a specific style of beer.

Thanks. I've tried using Citra for bittering before and it was just too overpowering. Haven't use Magnum with Citra before but will consider it next time. Last time I used Nugget for bittering and it worked well.