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I live in a new build flat on the 2nd floor which is great in the winter but a not much fun during a heatwave. Add in the the fact that I didn't want the additional clutter of a brew fridge, kegerator etc until I have moved so all I can brew during weather like this is Saisons and Kveiks...

Generally 1 after 7 days and another after 14, partly to see how the beer is tasting but also to keep an eye on carbonation levels. Also depends on the type of beer but I find most are good after 4 weeks conditioning. Some are much better after a few months though, so always keep a few to one side.

My first attempt at a Belgian Witbier, probably a little darker than it should be and I went a little OTT with the corriander seeds (50g) but my word this is going down easily, 3 weeks in the FV and approaching 3 weeks in the bottle

Yeah once it is around 80 degrees I remove the hop spider and pop the lid on which is a nice snug fit. From research I did you should be ok to leave it like this for up to 48 hours, but I prefer to transfer it to the FV once it's cool enough to pitch the yeast

Not the most popular method but I have done around 20 AG brews now using the no chill approach and I am extremely happy with the results. The biggest bonus for me is splitting the time across 2 days with normally looks like: Day 1. Prepare and heat water. 45 mins while sorting out other stuff...

I did a similar AG Tripel around 4 months ago but with about 20% carapils and no sugar. I have 'sampled' about 1 a month and its aging nicely with zero alcohol flavour despite being 9.3%, however head retention has barely improved. The plan is to age the majority for 12 months and probably make...

Found one of my dunkel weissbeir's in the back of the cupboard, about 6 months old and it has aged beautifully 🥳. Might have to age more of my all grain brews after this!

They do every time in one swift pull down with a perfectly capped bottle, so mine comes out for the more awkward bottles or badly made caps. Overall I prefer my hand capper though as it's far quieter and needs less effort as my kitchen worktops seem to be a little too high for my bench capper.

Bench capper works a treat if you have somewhere to install it and they do perform better but not everyone can have a dedicated area for this

I have probably salvaged about 100 bottles that I have collected since being a home brewer, if your lucky and have a bottle from a brewery that uses a tactic that seems to be very popular in Germany and Belgium then about 30 minutes in cold water is enough for the label to slide of in perfect...

I might be being picky here but for me personally that bottle looks like it hasn't been filled enough as that looks like several inches of 'space'. The reason I say that is I was under the impression that underfilling a bottle can create too much CO2 which may explain the issue here. For...

So its a strong dark all grain batch that despite you doing everything by the book is somehow over primed? I'm going on a crazy theory that it is actually to do with the dark grains as its something I have had happen to me several times and when I looked into it there did seem to be some science...

Apologies if this is the wrong forum, but I finally finished this which had been some time in the making which I am quite chuffed with the end result This got me thinking has anyone else done anything similar? I'm also looking for some inspiration on a creative way to use some interesting...

Starting tonight with my final Belgian chocolate dubbel, bloody lovely at over 3 months in the bottle and 7% but for some reason after a month they all had the potential to be bottle bombs (this cap was first vented on Tuesday!)

Starting my evening with a French blonde, almost saison in taste but with a corriander wit bier edge to it. Bloody lovely!

Fancied a midweek beer and some football, seemed a suitable choice to start with while watching Munich Vs PSG

I brewed a Belgian dubbel using real chocolate (95% cocoa) and the caps need to be gently opened slightly 2 days before drinking and they are still extremely lively once opened despite using the correct amount of priming sugar! Thankfully no bottle bombs etc and they have been in the bottle over...

Sadly in the UK I have found buying the extra thick bottles to be pretty tricky, the standard ale glasses are actually pretty damn strong IMO but if you want to go for even thicker almost bomb proof then you want the 750ml bottles used by the likes of Leffe but you will need 29mm caps or corks...

Starting this evening with a pilsner from Lithuania while watching the football. Absolutely fantastic beer for this category, there are better from Germany and Czech Republic but not many...

Starting tonight with a Polish wheat beer. Very much a traditional text book recipe which I would guess is 50% wheat and 50% pilsner. Good effort