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IMO 3 weeks is the sweet spot, although most mine sit in the FV for around 4-5 weeks because i tend to brew strong beer 3 weeks is perfect for most beers. 13 days is much better than 6 and at that temperature it was probably done but sometimes the yeast can be on the slow side If you under...

According to the ABV calculator that gives you attenuation of 66%, which is on the slightly low end but not far off what some yeasts are supposed to achieve. For reference mine generally achieve anything from 70-80% with a few Belgian and saison yeasts going up to 88% Your beer will probably be...

I brewed the Lovebrewing imperial earlier this year, sadly i lost 10 litres in the heatwave just gone when 2 kegs buckled so never got to taste it after 6+ months maturing but i would say it probably needs about a year(maybe longer) after 3-4 months it was good but had a very intense malt...

I have done a saison stout before during last years heat wave, as like you my flat is always warm (new build, 2nd floor) turned out to be very tasty after a few months conditioning, different but the stout malt muted the saison yeast slightly

In my experience from brewing with kits as long as everything has been done correctly then i only find the twang when the beer is still fairly young, after a few months bottle conditioning the beer is much better but i tend to go for stronger and darker brews Have a bottle of home brew after a...

Do you mean this Wednesday just gone? if so that's only a few days, in my experience dry yeast takes atleast 10 days to be completely finished especially if your brewing at the lower end of the temperature range Nearly all my brews are in the FV for 3-4 weeks, the first 5 days seems to be when...

I wouldn't worry to much about it, had a few brews in the past where i pitched around that temp by mistake and still ended up with very good beer. Think the key thing for me was being able to bring the temp of the brew down to around 22 degrees before seeing krausen (normally 6-12 hours for me)

I have to agree with all of this, i am a fan of beer that is 6% + even though half the beer i drink is around 5% Take the stronger ales for example, old crafty hen (6.5%) king goblin (6.6%) old tom (8.5%) fullers 1845 (6.3%) are all more complex in terms of flavour and deliver a bigger punch...

I forgot about this thread! ended up ditching the kit yeast for MJ tripel (M31?) in an attempt to create a Raging ***** DIPA clone, ended up @ 10%!. Superb kit though but a very intense beer. I need to do this again using the standard yeast but even then its a beer you forget about for a few...

had a few brews left in the FV for 6 weeks and generally leave mine 3-4 weeks before bottling, i have found i get a better beer if its left in the FV longer than 2 weeks

I have used M41 and M31 with positive results for my Belgian beers, i also use golden syrup. Supposed to be very close to candi sugar taste wise but much cheaper

Having read all this thread my theory is that the issue here is that you used a conical fermenter to batch prime with, and the sugar solution has eventually settled at the smallest point of the cone shaped bottom which is why one of the first bottles you filled was a gusher, and others have been...

I would hold back on pitching another packet of yeast because you have no airlock activity, but i do think it is good practice to have spare yeast incase a brew stalls so keep it somewhere like the fridge As those above have said if your using a plastic bucket type FV then the air has found...

According to ABV calculator on Brewersfriend.com you have 76-80% attenuation, and the Wyeast website states 73-77% attenuation for the 1056 strain. Looks like the yeast has done everything it can and as terrym says it is ready to bottle. Lets hope it conditions in time to be enjoyed over the...

Just about any Beerworks kit i have used have been a cut above any other kit i have tried, up to 4.2kg liquid malt and 20g yeast is not uncommon Youngs IPA Brewferm kits are great but best to brew with 2 can to 18 litres, and ditch the kit yeast for a highly rated Belgian abbey/tripel

Hello fellow brewers Thought i would give a quick heads up that Lidl are selling Belhaven craft beer box with 6 bottles for £8.99 which i thought was worth a punt and it includes an oatmeal stout, oak aged ale, IPA, strong Scottish ale, pilsner and another ale. ABV ranges from 4.8%- 7.4%. I...

I store all my beers in the fridge but only a pilsner/lager or cider would be drank straight away, everything else i would bring out and leave on the side to warm up as depending on what beer your drinking the recommended serving temp can be anything from 8 to 15 degrees. If your abit sad like...

I brewed 2 saisons in this heatwave, my first one finished at 1.004 and the one i bottled last week was 1.002!, without checking my diary i think the SG on both was around 1.060. Saison yeast loves the higher temps and the yeast strain i use is fine up to 32 degrees. Both were around 28 degrees...

I have done this Beer works kit before and it makes a lovely ale, similar in style to Hobgoblin darker ales (i love King Goblin) Appears to be very similar to the above recipe : https://www.lovebrewing.co.uk/wills-olde-english-ale-beerworks-craft-brewery-series/

good to hear from someone who has used the yeast before, it is a big punchy beer so i was expecting it to take time to become good anyway