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Out of curiosity, what hops? Edit: My mistake and a bad one at that. What I meant to type was what hop schedule?

Thank you

Where'd you get the Chavellier malt?

Brewed 24 litres of second attempt Czech Pilsner on Friday. Scorched the previous batch doing a step mash with BIAB in an electric kettle. Did single infusion this time and no scorching issues, got a pretty much complete starch conversion and used a yeast starter. Airlock got moving in about...

Great. Thank you! Thanks to all other folks who answered as well.

Thank you for the thoughtful response.

Thanks

Hi folks, Not sure what group to put this in, but put it here. I'm going to make some very small batches and wanted some 2 litre Fermentation Vessels. So, I got some 2 Litre Old Rosie. Reason being, (1) it's cheap for an FV, and (2) you get cider with it. Usually, I get the labels off of...

Even thought the Cherry Lime Session IPA didn't work out, I used Cherries earlier in the year to make a Chocolate Cherry Imperial Stout. That really worked well. Aging the bottles for next winter. These are the only two times I've brewed with Cherries before and both were in secondary.

She thinks there's too much lime as well. I'll be happy if she can finish a 1/2 pint. 20g of lime zest really went a long long way. I might try mixing it with something sweet to make something like shandy. Would hate to have to dump it.

Just tapped a keg of 3.9% Cherry Lime Session IPA made at the wife's request. 18 litres put on 900g of cherries and 20g of de-pithed lime zest for a week. All you can smell and taste is lime unfortunately and a few sips into the pint I feel like I've been drinking fairy washing up liquid...

If you check the gravity with the hydrometer again, it should tell you if the sugar is still there. If the hydrometer reads 1.006, the sugar has been eaten by the yeast and you have a leak. In this case, if you can fix the leak, adding the same amount of sugar should do the trick because the...

Sorry to hear that! My only suggestion is to maybe add some fresh yeast and triple-check the seals. As long as it doesn't taste off, you're still OK at this point. When you say "the sugar has gone", I'm guessing you mean it's dissolved. Admittedly, I'm a bit puzzled by the 1.006 hydrometer...

Haven't thought of White Shield. Good one since it's the oldest IPA. Thanks!

Do you lot have any favourites to harvest yeast from? I've done it before with Kernal, and it worked fine. Apart from "make sure it's bottle conditioned and bottled recently", any other tips?

I'm drinking an IPA where I decided to push the IBU's through the roof. 100% Golden Promise, US-05, and hopped with copious amounts of Vic Secret and Cascade. Right around 100 IBU and 6.7% ABV. I guess I could call it a Session DIPA and regret nothing.

I use it quite frequently for any beer I want dark, but not have a "dark flavour". For example, Black IPA. I find Carafa Special III to be really useful. I've used Special B too in darker beers where I want some extra body. Good stuff as well.

Märzen. A bit on the light side for one at 5.5%, but nice.

Felt like a Wee Heavy would go down nice after a cold and windy day.

Nice. Not to go off on a tangent, but I wish Thornbridge would bring back Halcyon.