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If you're going for lager, especially with kits, focus more on appropriate yeast selection and a proper lager fermentation schedule/temperatures. Pitch two packs of yeast to minimise the lag time, and in turn reduce fruity esters. You can dry hop lager quite nicely, but if you plan to actually...

I guess you can focus more on tasting, rather than making your way through a huge volume of entries. I expect very thorough feedback :lol:

If you want a good brewing calculator for free, check this out. It's pretty full on. It's excel based https://www.homebrewhedonist.com/software/

3 entries :o, no love for the Belgian styles here???

I always seem to be reasonably well stocked. Probably got around 20 bottles of Belgian Pale left, 34ish of my German Pils and maybe 8 Imperial Stout. Currently fermenting another 38ish bottles of Bitter. I can't get through it fast enough! I do bottle swaps with my neighbour but that doesn't...

:lol: That's what happens when you rush it into bottles. It could of course be an infection. Those bottles must have been close to exploding! Yikes

A thumbs up for these. I just swapped out my bin/bucket style fermenter for one of these and it works a treat. I feel a lot safer moving it around too, as it has good robust handles.

Hold your nose and eat something. You won't get anything other than salty ,sweet or bitter. Flavour relies heavily on how things smell. Dry hops alter flavour. They don't necessarily contribute to isoalpha acids because there is no Isomerisation. They do however contribute to percieved...

:thumb: Awesome!

Planted two Prima Donna Rhizomes earlier in the week, both in very large pots. Both already had shoots so they should be a sure thing. They were kindly donated to me by a local brewery!

Brewed up my ESB yesterday! Tried some new techniques and it all worked fantastically! I batch sparged, which shaved a good amount of time off my brewday and actually improved my efficiency! I used first wort hopping, which worked fine too, although the result won't be clear for a couple of...

:lol: A master tactician at work. I've got my bitter for this in the fermenter now. Hopefully it will ferment out quickly and smoothly and be ready just in time for the end of April.

Has mine arrived yet?

I brew all-grain and am happy with my 23L setup. It gives me enough to play with engineering wise and supplies me with beer. Like you I only have a three or so beers a week, my brother and father dig in to it too, so it gets consumed. Besides,longer periods between batches gives me plenty...

A warm welcome to you.You'll find loads of usefully information here! Where abouts in South Wales are you? I'm South West, dividing my time between Pembrokeshire and Carmarthenshire

That's fine, your beer is probably around 22°C so there's loads of room to play with. MJ M20 is my favourite yeast so far, lovely flavour profile and it really does give a nice silky mouthfeel.

If you repeatedly make the same recipes, then your best bet is to taste them and note when they are at their best. If you make different recipes all the time then you'll have to guage it based on similar brews. Typically more complex grain bills need longer, as do higher abv brews. A huge...

If it's a proper wheat yeast or Belgian yeast 22 is fine. Top end for wheat and Belgian strains ranges from 25-30. Always check your yeast details. If it's a Wit yeast then 25 is probably your upper limit. At this stage adjusting the temp could upset the yeast, Belgian strains hate...

I'm a big fan of Rye in beer and I do love the earthy nutty flavours that it gives to a beer. I'll have to try it again soon and see if I can pick out the Caramel. I'm usually pretty underwhelmed by the ales that Tesco stock but I was pleasantly surprised by this one. Again a big thanks for this...

There is no black and white answer to this. You need to evaluate whether it's appropriate for your chosen style. Here are some considerations: • Was the previous fermentation healthy? • Was the previous fermentation from a high abv beer? • Is my chosen style likely to...