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I only do one single hop beer nowadays and its Nelson Sauvin; I use NS in a fair few beers.

Right, I see. Stop pitching and let it do it's thing. If you've got a way of keeping the temperature at around 21-22 degrees C it would be good, but otherwise just be patient. I'd expect to see an FG of around 1.020 to 1.015 given the percentage of Crystal and Special B.

Personally I'd go with a split of Maris Otter (or similar) and Vienna, maybe 70/30 percentage wise, 25g Magnum at 60 mins, 25g Cascade at 10 mins, 25g at flameout and dry hop with the 50g remaining.

Ignore the bubbles; they mean nothing. Take a reading for a few days, and if they're static then it's done. Dependent upon the yeast (kit yeast isn't the greatest and it's best to bin it and use a packet of decent yeast), it's not unfeasible that the low temperatures might have slowed the...

First off, I wouldn't put any more yeast into it. If you've put two lots of different yeast in then that should be fine. 20 degrees C is right at the bottom of the advised fermentation temperature for WLP001. The drop from 1.064 to around 1.030 will happen fast, then the yeast slows down. It's...

Just buy a boiler; all grain will catch up with you one day so you might as well be ready for it! Actually, shoot the moon and get yourself an SS Brewtech one; there'll be no going back after that!

Don't get me wrong; I do love a local pub but much like local shops there are many that simply don't deserve support. All too often their products are limited to the boringly mass produced options, their efforts to make the place a social hub fall way short of most peoples' expectations and a...

SMaSH beers are a good way to learn about malts and hops and to get a feel for different tastes, aromas and mouthfeels. That said, it's rare to find a hop or a malt that can't be improved in combination. The same is also very much the case with yeast. I sometimes think that while SMaSH beers...

Last time I visited a pub from the GBG the bloke who ran it was okay. We chatted about some of the local beers and I was working my way through them. I skipped one on the basis that I'd had it before, albeit in bottles. He suddenly became quite rude and told me in no uncertain terms that bottled...

Just do it; I love my SS Brewtech Chronical and every time I walk past it i stop for a fondle!!! I never did that with a plastic bucket (well, not as often).

With Nelson, I'd add in a dry hop for 10 days, using around 75g.

I Syphon off through the pellicle. If it reforms in the bottle a gentle shake will break it up. Some people store bottles on their side to stop it forming again. I tend to have bottles for wild brews, but if they're going back into general use a soak in bleach solution should do the trick...

Horseradish is something I've been toying with for a season.

Calm down; it'll work. It always does!

Following operations on knees and some shoulder wear and tear I decided to chop in my C1 ZX10R for something more street-biased. However, nothing really sang out to me so I'm in the process of streetfightering it.

You almost had to get your knee down to go in a straight line, and as for corners, forget it. Luckily the engine would eat itself before you hit anything too substantial. Apart from that, it was like an anvil on a roller skate!

I have one thing to say: CX650 Turbo. That was me and shaft drives finished for good!

Leave it be and stop messing with it. If there's still Krausen just ignore it for another 5 days or so. It's not worth ending up with an inferior beer for the sake of another week. I never even look at fermenting beers for a minimum of three weeks, sometimes four. Remember that the process...

It is a bit annoying. Recently I put in significantly large beer order and after about an hour of selecting stuff I went to pay and it cleared the basket. I emailed and asked them why and the response was that I should restock the basket in a convoluted way to ensure it didn't happen again...

So a few hops fell in the beer? Panic not! Either put another hop bag over the end of the tube when siphoning or siphon to a bottling bucket via a sieve, or just let the debris drop out in the bottles. I once was draining a fermentor into secondary and to get the last drops of beer off the...