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Nicely put, I agree entirely . I think brewing to rigid style guidelines helps one to gain some control over the process, and it's good for gaining familiarity with how certain ingredients and techniques affect flavour. However I don't think set styles or popular interpretations of those...

IPA should be consumed reasonably fresh. Before hop flavour and aroma dissipates. The duration in the primary fermenter is not an issue at all(not at 5 weeks anyway), as long as no bacteria or wild yeast get in. I've moved away from bucked style fermenters. I'd say it got infected...

The only other fermentables you need to add will be priming sugar. Check out my blog, there are some good tips there for new brewers. Link is in my sig

I'd be more than willing to make them retrospectively​. Once I've got them drafted up it should be reasonably easy to go through a list and send them out.

If anyone would like it, I am volunteering my services to knock up some HBF competition certificates to be issued as PDF's to those who are entering the competitions and placing. So the certificates will have a HBF logo and watermark. They will have the placing, category, entrant name,forum...

I'll try and get my Welsh National Homebrew Comp entry in for this one :thumb: Watch this space for " What did you say, son?"

If you like DIY, engineering,process control etc you can have a lot of fun making your own system. If not you're probably better off with something like a grainfather. As others have said, space is a factor too.

I have a couple of tips that might help: 1. Nottingham is quite a clean yeast, so you may be better off trying something fruiter like Danstar London ESB yeast or many of the liquid yeasts available. Just be aware that this yeast doesn't like work on Maltotriose so your attenuation will be...

Here's the recipe and some additional notes from my brew calculator recipe sheet output; The first hop addition was a first wort hop addition, meaning the hops were in the kettle as I bought it up to the boil and during the sparging process. Rehydrate and pitch x2 sachets of Danstar London...

April 2017 - Bitter First Place Here's the recipe and some additional notes from my brew calculator recipe sheet output; The first hop addition was a first wort hop addition, meaning the hops were in the kettle as I bought it up to the boil and during the sparging process. Rehydrate and...

Thanks all it's been a good day! Completed the Bristol 10k run in an hour and 17 secs and first place here :mrgreen: I'll get the recipe up when I get home. We'll done @IainM and @Dads_Ale and thanks for taking the time to try all of our brews @TheKitchInn . Thanks to everyone who helps to...

I think it's important to assess your process before blaming the kit.Important factors in avoiding the 'twang' include; Fermentation temperature,fermentation and maturation time, yeast strain, yeast pitch quantity, does your tap water contain chlorine and did you treat the water for for it...

On average a custom recipe kit from the malt miller costs me £20 delivered. Plus a dried yeast at £3.00ish, then 84p for boiling on brewday. Plus any other consumables used. £25 a batch or there abouts, 63p or so per pint. If you include dead space losses maybe 65p a pint...

And I thought food was expensive in NY, is that including tip? :lol:

I'll have a 500ml bottle 3 times a week. Sometimes more sometimes less.

Just a thought, what temperature are you dry hopping at? Too cold and the oil won't move as freely from the hops into the beer. Too warm and it will move freely, but will lose its punch more quickly.

Hello and welcome! Get stuck in, most one can kits are pretty reasonable. Anything £14 and over should do the job. Brewferm make some great kits. Even the Tom Caxton and Geordie Kits turn out a decent beer if you swap the yeasts out for style appropriate ones. If you want a real corker...

The fermentability of your spraymalt may have been higher for some reason. Perhaps due to a manufacturing problem or a difference in the manufacturers raw materials. The other batches may have had more long chain sugars, where as this one may have had more short chain sugars than previous...

I'd be tempted to go for a saison style recipe, mashed at around 67, dry hopped with Nelson Sauvin. Leave out the dextrine malt and caramalts. Saison yeast can be very vinous, as can lager yeasts.

Enjoying New York City! Tried some great craft beer at 'The House of Brews' on Friday night. Yesterday we walked 25000 or so steps and walked around lower Manhattan then had an excellent meal at Hard Rock Cafe followed by more beer. Today we went to the Yankee stadium to watch some baseball...