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Since it's from a kit, I'm guessing one of the reasons for the disappearing hoppiness is that the hops have sat in a box for a while since they were originally dried. My suggestion is to move on from kits to making your own recipes and using fresher hops. There are a lot of smart and...

When I dry hop, to avoid a mess and to keep the hops submerged, I'll put them in a nylon bag and add some pebbles of hematite to weigh it down. Since you've dry hopped already, I'd just leave it be or if it's really bothering you take Slid's advice.

Yes, there is a correct method, but pitching on top of old yeast cake isn't it. Among the reasons people don't use the correct method would be (1) it's a bit of a pain, and (2) the more handling of the yeast could me more opportunity for it to get infected. When I pitch directly on yeast cake...

An easy one to start with is a Pale Ale followed by an IPA with similar hops. You could just as easily do a Porter or Stout after the Pale. Just keep the OG of the Pale relatively low. The main issue as I see it would be overpitching. Anything that's intended to have a strong yeast character...

The answer depends upon what you mean by conditioning. If you're looking for ale yeast to clean-up the byproducts of fermentation, then near room temp is usually best. If you're looking to cold crash, for clarity, then the colder, the better.

Straight to the fridge.

Hi Hairy, To answer your questions: (1) Nowadays I use a trial jar for hydrometer readings and discard the beer afterward. When I was starting out though, I'd put the hydrometer directly into the FV. I think for starting-out the latter is fine. (2) If you're adding sugar to what sounds like a...

I use the Inkbird for my fermentation chamber, but not my kettle. For BIAB, I have a 56 litre kettle with two of those elements. My concern with using an Inkbird (in addition to what Buffers brewery said) is that I'm not sure the temperature probe would be waterproof. I'd think you'd have to...

You two are doing better than I did when I started. Good job!

I place mine directly on a piece of wood and a beach towel. There's stone underneath that.

Don't store them on their side as well. Keep them upright.

I have something similar, but it's meant for transfer between kegs...Keg Beer Filter 10" | The Home Brew Shop (the-home-brew-shop.co.uk) I haven't used it in years because (1) it takes time, (2) it makes a mess, (3) it uses a filter that needs replacing, (4) it uses CO2, (5) lagering can...

I have the 56 litre from the same place, but I got it years ago and mine's a bit different. I don't have the built-in thermometer and I have two heating elements. I do have to be careful not to scorch wort, so once a boil starts I use only one of the elements. I'm guessing that's why they...

My understanding as to what types of beer to condition would be high ABV (8%+) and malty. I hear fruit beer is a a plus too if it's high ABV. Hoppiness goes down over time, but hoppy beers can be aged with that in mind. I've aged and drank beers I've conditioned for four years after bottling...

Quick, but it sounds like you reached FG. Personally, I'd hold-off on bottling this weekend and maybe do it the next to ensure the yeast have time to clean things-up a bit. In any event, I'd also double-check the gravity again before bottling to ensure it hasn't moved just to be on the safe side.

From my somewhat recent experience, the best way to burn through your winnings would be to make a Meantime London IPA clone. IPAs "should" just have enough of a malty backbone to support the hops. Meantime London IPA though is brutally malty for an IPA.... it's all wrong, but I absolutely love...

No comment.

I'm guessing the HMRC won't let you use that equation for the tax calculations then :laugh8:

I'm not sure (no pun intended), but I wouldn't see why not.

Using a formula beyond the simple ABV formula really doesn't make much of a difference until you get really high ABV as others have stated. The Hall paper is the formula I use for my website and other websites use it too. The advanced formula in Brewer's Friend do use the Hall paper, but they...