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At this rate, it might be January's Beer of the Month and we will all be hunting it down !!

Giant slayer just keeps on slaying.

Yep! We are waiting to see who the winner of the world cup is, to determine January's BOTM.

I think I drank mine too cold. It was in the garage at about 3C and I didn't leave it long enough to warm up. I have another bottle though for a second go :laugh8:

I've been collecting parts for a DIY stir plate for a while. This might be the push that I need. Hopefully I get something in a suitable reusable box for Christmas. I enjoyed the first bottle of WHW so much I actually bought another the other day from Sainsbos :)

I've tweaked the recipe and I'm going to give it another go in the new year.

Always comes across as a thoroughly bloody nice bloke! athumb..

Do you fish it out after a few days? I'm a slow drinker and a keg usually last me a couple of months. That said, this was intended for family at Christmas so was meant to be drunk fast. As it is, I don't want to let them drink it as I know I can do much better.

Bleaching certainly won't do any harm. Just rinse the living crap out of it all afterwards. I used to bleach my plastic FVs when I first started out and never seemed to have an off flavour from it.

There was a post recently by @John Holgreaves about how he struggled to eliminate infection of his brews and it turned out to be his plate chiller despite his meticulous cleaning regime. https://www.thehomebrewforum.co.uk/threads/john-from-n-yorks.80001/

Are you using a plate or counterflow chiller? I'm wondering if the FV is definitely the culprit?

Thanks. This might work. With the over attenuation the beer was actually a little strong anyway, so diluting with a hop tea to add bitterness and combining that with a dry hop in the keg might save it.

I totally agree with you. I thought the recipe looked odd. I've looked through the Craft Beer for the People book again and to be honest, all the recipes look odd. Their punk recipe is 35 IBU and has 20g Chinook + 12g Ahtnum in the boil for 60 mins. The Gammaray recipe is 45IBU and has 7g...

It's only the faintest tinge to be honest, but reminds me of when I made my first kit beer. I used Crossmyloof US Pale yeast which is supposed to attenuate at 77% to 82% but I ended up with around 88% which made me wonder if there was an infection of some kind. It's a new (second hand) keg too...

It's funny you say that. I just opened a Jaipur to console myself and I'm finding it pretty lack lustre. I feel fine in myself though. I remember when I was kegging this APA though that the sample I took for the hydrometer tasted very bland and had an odd aroma.

I was thinking about dry hopping in the keg with 100g of Amarillo in a bag on a piece of dental floss so I can remove it after 5 days or so... I'm not sure it will fix it though on account of there being no bitterness. I've just checked the Brewdog book and they definitely say 7g of Columbus at...

Could it be that the hops I was sent were old? I brewed within a week of receiving them though and they were foil packed. I froze them when they arrived too without opening them.

20 brews in and I've just had my first disappointment. I was attempting to brew an all grain APA for friends and family at Christmas and used the Gammaray recipe from the Brewdog book 'Craft Beer for the People' as a starting point. The beer has been conditioning in the keg for 13 days and I...

There is a recipe for this in the book 'Brewing Beers Like Those You Buy' by Dave Line. Edited.

I have certainly found that drinking my turbo ciders at 6 months or a year old has made them much more enjoyable. I'm currently bulk aging some in a demijohn with the intention of kegging it at 6 months.