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Very interesting post, thanks for sharing. Especially the bit about spoilt beer. I might give that a go if I ever get spoilt batch.

It's down to a couple of points above FG this morning so I've set the temp at 18.5 where I'll leave it for a couple of days. Tasting the hydrometer sample this one is very promising. Even at this stage it's quite crisp and clean with a nice bitterness. Woohoo!

Were all of your bottles stored in the same place? is it possible that something (infection etc) could have gotten into some of your bottles but not others?

Yep, no idea why I even picked that jug up. What a tool!

So I got started nice and early this morning on my Sierra Nevada clone. Mash went well and as I was heating up the sparge water I noticed a slight problem. Well, a bloody big problem actually. I emptied 5 2 litre bottles of water into the kettle, and measured the last litre out with a jug...

Afternoon all, My first brew this year is going to be a Sierra Nevada (ish) pale. 19 litres. OG: 1.055 FG: 1.012 ABV: 5.6% IBU: 38 SRM: 9.3 4 kg Maris Otter 400g Crystal 60 1hr mash at 66°C 7g Magnum (10.9AA) 60 mins 20g Perle (7AA) 60 mins 28g Cascade (5.1AA) 15 mins...

I decided to stick with just base malt on this one. I might do another later in the year with the carapils added to see what difference it makes.

Congratulations on your first AG. Make sure you keep good notes on what you did, it may well turn into a cracking brew that you want to repeat.

I made a couple of porters this year. They didn't last long once the neighbours caught on. Hope it turns out well for you :thumb:

The stout definitely had a more pronounced malt character. And wasn't as warm! :lol:

I opened a bottle of my oatmeal stout the other day (just to check its progress you understand!) It's absolutely flat as p**s. Obviously my warm place isn't as warm as I thought. Bugger.

I finally got this one on the go. I had enough Saaz to add 26g at flameout, just pitched the yeast, only hit 1.042 so only about 68% efficiency but never mind. Now to spend the next two months staring at it!

That's my main brewing problem. I just can't seem to find a way round it.

Is says its food safe so I don't see why it couldn't be used for brewing.

I would have had plenty of time for my starter if I hadn't left the yeast on the counter in the LHBS last Friday! I only got a chance to go back there today. Good to know it'll keep for a while, I'll postpone till next week. It'd be a shame to go to the trouble of a lager and rush the first...

How long would it keep in the fridge? I might be better off doing a pale ale tomorrow and doing the Pilsner at the beginning of next week.

I made my starter this afternoon and I've given it a shake every now and then. I'll definitely be building a stir plate from StragneSteve's post after Christmas. If I'm pitching on Friday would that give me enough time to c rash too, or am I cutting it fine? I'd rather decant the wort off...

That's as good an excuse as any I've heard :lol:

I've probably for enough Saaz to do another addition at 0 mins. The recipe I've got suggest a 90mins stepped mash which I fancy habit a go at, but I'm still working out of its feasable.

The recipe from Northern Brewer has carapils but not really sure of its function to be honest. I'll stick with 100% Pilsner. Does the hop schedule look ok?