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Thanks, good to know. Given I've got a pack of verdant in stock I think I'll use that and will report back.

It's £3.75 vs £3.95 at the malt miller. I'm certainly not counting the pennies that closely. Just a thought, CML have an NEIPA yeast now (clipper?) - has anyone used this yet and have any idea what it actually is? It wouldn't surprise me if it's boddingtons as well.

I've read that the Verdant IPA yeast is the boddys strain same as London Ale III. I've only used it for NEIPAs before but I'm assuming it would work well for a mild as lots of recipes seem to use london ale III. Anyone tried it? Any other suggestions for a dried yeast to use if it's not a...

Never spotted this thread before. I should have guessed that a bunch of homebrewers would also be into making bread. I've been baking bread for years and have tried various methods & recipes over that time. Got into it with a basic white loaf recipe from a Jamie Oliver book (I know a lot of...

I've not listened to them yet but Brulosophy have recently put out a couple of podcasts on no/low alcohol beers - one as a brulosphy bruviews and the other as a brulabs episode. I think the former will probably just be Marshall repeatedly telling us he likes beer flavoured beer and, I'm...

Here you go PeeBee's Brewday - Low Alcohol Beer II Cheers for the link - I'll read it properly later but it looks interesting. I'm assuming this is the same cold mash method that @peebee used? Had a taste of my wort that was left behind in the sample jar. I know you can't tell a lot from...

Happy to report an uneventful brewday. Not a huge amount to report at this point. I seemed to struggle keeping the mash at 80c but it was definitely high 70s throughout. OG is sat around 1.015 so I've just got to hope that the yeast does what I'm expecting and keeps things around the...

Brew day definitely happening today (assuming no more family drama). I've just compared the recipe in my original post to what I've got in brewfather and I seem to have tweaked it a bit more than I'd thought. The final recipe will be 395g maris otter (33.5%) 395g munich (33.5%) 240g crystal...

Decided a while back to brew a 10l batch of a mosaic pale ale. My large fermenter was in use so split the batch between 2 smaller fermenters. I wanted to cold crash before bottling but only one of the small fermenters will fit in the fridge so one went in and the other was left on the side...

I'm afraid brew day got postponed. Probably going to be next weekend now.

Brew day today and I've just done a final update to the recipe. The chocolate malt has gone. I just didn't see it sitting well with the lemondrop. Grist will now be 420g each of MO and Munich and 240g of crystal - should get me an EBC of around 17. I was wary of having this too light as I...

I'll rewatch the video tonight before I tackle the brew tomorrow. Definitely going to do a full volume mash. Like you, I can't see the point of doing a sparge. I think I should be okay with the hopping. Other than a 25g addition @ 15 mins everything else will either at flameout or added for...

@DocAnna just remembered that brewfather gives a calorific value for the finished beer. It's coming out at 13.4kcals/100ml so around 76kcal for a pint. For comparison the 4.2% stout I've got conditioning will be 221kcal/pint and the 5.5% lager I've got on tap is 275kcal/pint. Of course, all...

David Heath's low ABV IPA is mashed at 80c and I think he recommended Windsor as well. His came out around 1% but also had a larger grain bill. Essentially I've taken his recipe, borrowed some character malts from nanny state and have changed the hop schedule to fit around what I've got...

Cheers @peebee I've read that thread with interest. For the time being I think I'll stick with an 80c mash and adding lactose for extra body but I may try the cold steep at some point. I assume the low-alcohol Doombar is made using a low alcohol yeast based on your experience with the Brooklyn...

I'd not considered that about the kveik. I'll change it out for some CML ale yeast I've got on hand. I've not got a lot of munich malt left but I'll see what I've got and will at least add some. Not really sure why I didn't include it in the first place as it ends up in nearly all my beers.

In an ongoing attempt to drink less during the week and after trying various non/low-alcohol beers (Becks blue is surprisingly drinkable, Doombar 0% is like drinking unfermented wort!) I've decided to try and brew a low ABV beer myself. I've watched a few videos on the topic and have come up...

Thanks for the detailed response. I think your last line pretty much sums up where I'm at with this. I don't do too many repeat brews but maybe I should find one that I've enjoyed and really try to hone in on what adjustments I can make to improve things. Could be an interesting experience.

I appreciate that this is probably a "how long is a piece of string" question but it's something that's been bugging me for a while. Also, I use the terms "flavouring" and "aroma" loosely - I know the idea is a bit old fashioned now! For my early boil addition I get that I'm mainly focused on...

Thanks, man. Order placed. Don't worry, there'll still be a decent sized malt order coming in the not too distant future!