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Really? :lol:

Lol guess I started early, been a homebrewer since I was 18, now 28. Hopefully by the time I fit the stereotype I'll be producing even better beer

Try a moving that 3 minute addition to a 0 minute addition. Reduce your wort temperature to between 71-77°c. 3 minutes of boiling is bound to vaporise a lot of essential oils. You'll gain a bit more punch in terms of aroma/flavour, but you'll lose between 10 and 15% of the bittering because...

It's probably the Final Gravity to IBU ratio. I'd say that a lot of readily available traditional cask bitters are pretty low on IBU's in relation to their final gravities, altering perceived bitterness. If you take a look at the attenuation % of more traditional British ale yeasts like Windsor...

Plans for 2018. Improve the consistency of my brewing process. For me that means getting my control panel finished for my 2 vessel kettle RIMS system as well as implementing temperature controlled fermentation via maxi chiller + heat tape or via thermoelectric cooler ( DIY version of...

The mash tun is one of the Bergland 38.5L insulated pots form catering portal on ebay. At the time it was around 88 euros delivered to the door. Which at the time was about £63. The temp probe is a Pt100 yes Here is a sneaky pic of the other 14BBL build that's been keeping me so busy.

They most certainly are, the second hole could just use normal O rings to be honest. The lower spout needed the oversize ones because the hole in the cygnet boiler isn't round. I will probably bore the lower hole out and get a reducer. That's If I don't up-size to a 2x 50L keggle setup soon.

Hi guys, it's been a while! I've been rather busy of late so I've not brewed properly for a few months. Anyway I decided to take the opportunity to start modding my kit. I've relocated my kit to my workplace so that I can work on it after hours. I'm gradually turning my two vessel single...

@jceg316 @Leon103 PM with your Name and Email address and I'll get your certificate PDF's out today. Well done to all who entered!

I have adjusted mash ph on the fly with CRS, as long as your tun is prety decent you can get away without losing temp.

I tend to use tap water and treat accordingly for the beer that I'm after. I use figures from a paid for water analysis. I found that my local water authority were reporting my water as having high alkilinity, with a high level of CaCO3 (around 230ppm). Two independent tests, with samples...

Feel free to PM me with your email address if you would like your certificate. I'll get them out asap.

I second this, The Malt Miller has always supplied me with top quality grain and yeast.

Just to throw a spanner in the works as I didn't see it mentioned, *depending on the intensity of your boil*, 90 min boil may give you more kettle caramelisation. This can add a little more complexity and depth of flavour to your brew. For example if you were brewing a particularly low abv beer...

Certificates are out to those that have PM'd me, please let me know if there are any issues.

If you PM me your email addresses I'll send out the certificates as a PDF.

120g of progress isn't too crazy, after all its a reasonably low alpha hop similar to Fuggle. Couple that with the slightly higher boil gravity and I'd say your brew will be a little less bitter than the recipe intended. Probably not noticeably so. Unless the recipe specified AAU's then because...

Okay, so I spent a bit of time tonight finishing off the certificates. It would be nice if the forum does adopt them, as I feel it provides a bit of extra motivation to enter. I volunteer to process them and send them out each month, and anyone that would like them issued retrospectively would...

Interesting, I'll be utilising that for my label design for Triple Topaz!

Hello and welcome, make some beer, ask some questions and have a blast!