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Well today I did this, whatever it is. It's cooling in the bath right now. I boiled down 2 litres (I just took the grain bag out of the wort and drained it over a wok, then batch sparged through a colander over the pot). I boiled it down to less than a quarter, and it had the consistency of...

Och eye!

It's definitely going to be an ale, and I'll be brewing it in my flat in Edinburgh, so I'm not sure what else it'll be! But slightly more seriously, I'm aiming for something like an 80/-, but I don't really know how much darker caramelising the wort will make it, so it could end up being...

Tomorrow's plan is to do a Scottish ale. I've made a 1 litre starter of WLP028 Edinburgh ale, which will be plenty of cells. I've got my grains milled. 2.5kg golden promise 30g roasted barley. I'm aiming for about 12 litres, give or take (volume is my downfall. I kind of wing it and...

I buy my continental european hops online so I don't have to try and pronounce them in my local shop.

I like it. It's heavy on the American IPAs, but it has a fairly standard recipe for many other styles (and the occasional unashamed clone, which he credits). I'd say perhaps a downside is that he teaches "his" way of doing things (which happens to be very similar to how I do things), rather...

I don't know about in the US, but I thought there wasn't any official definition as to what "craft" means, so this won't likely go anywhere. Aside from perhaps encouraging someone to create a legal definition?

Please consider me for a Inkbird ITC-306T Thanks!

Thanks for the reassurance. I'll perhaps fill the sink with the flask in it, rather than plunging. It's thin glass though so it should be fine.

Thanks, mine has a solid circular plate, rather than the coiled element being visible. I might put it on a heavy bottomed frying pan, just to be on the safe side. Do you submerge it into cold water straight after boiling too? Or let it cool a bit by itself first? I've had a quick look at the...

I'd not thought about that! That sounds perfect, if it wasn't for that fact that I only have an electric hob... I've just bought myself a 2l conical flask for making a starter. I'd thought a stirplate would be overkill for my setup, but I'm looking into overbuilding my starters to cut down...

I'm looking forward to WLP072 being back "in season" so I can make one of these. Probably a simpler recipe than yours. I love making "traditional" beers like that. I should definitely get myself a copy of that book too.

I've stuck my inkbird temperature probe to a bottle in my storage corner and it's down to 16ºC, so I'm hoping it's going to be okay!

I have a saison that I fermented with wyeast 3724 and have added Yeast Bay Brussels Brett to in a glass carbuoy, and I've got no idea how I'm going to bottle. I'd rather not have a whole set of bottling kit for the occasionalbottling day with funky beers, but I may have to. I'm tempted to try...

Bottled today, at 1.008. I kind of accidentally put sugar in for 3.0 volumes of carbonation (I was aiming for 2.8) so hopefully that won't cause problems. I'll try and keep them somewhere relatively cool... I bottled 5 0.75l champagne bottles in the hope it'll be worth keeping for a while...

I've been told I should brew something with a bit of a more sensible ABV than the saison (7.5%) and dubbel (8.5%) that I've got on the go at the moment. I've got 30g of Galaxy hops in my freezer, and I've made a few IPAs so I thought I'd try making something a bit more malty next. I've used...

Cheers, yeah, that's what I gathered from reading Brew Like A Monk. All the spices and fancy malts that people add seem to just be there to hurry up things that should hopefully come naturally with time. I did a first gravity check after a couple of weeks and it's down to 1.008, so it'll...

Thanks. The recipe I'm roughly following recommends keeping it at around 20º for the first two or three days then letting it rise at high as 26ºC (without letting it drop) after that. I reckon tonight I'll remove the wet towel and replace it with the heat belt to maintain the higher...

The temperature was creeping up last night (about 21°) so I put a wet towel around it. I also cracked the lid open on one side in case it turned violent and I'm glad I did! There was kraussen all down the sides of the FV, so it's definitely working now. I've opened the lid all around and got...

I've had a check this evening and everything looks fine. The kraussen's formed, so I was probably worrying about nothing. I won't risk not making a starter next time with a relatively big beer next time though! Hopefully the yeast won't be too stressed, and I'll keep an eye on the temperature...