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The custom kit facility is what I primarily use the malt miller for. I do find to negate the relatively high delivery charge that I have to order at least 2 kits worth.

I made the Amarillo single hop from the Greg Hughes book yesterday. Tasted the OG sample and thought it was a bit bitter! Turns out that rather than the 5% aa hops suggested in the book I was using 8.8% which ended up being 80ibus! Oh well I will still have beer at the end of it!

They'll see you over the weekend then!?

I live in a relatively big city and we don't have a HBS within 10 miles.

I made a Christmas brew last week. Transferred to secondary today and you can definitely taste and smell the spices which were added with 10 minutes remaining.

A lot of people seem to use unscented oxiclean as a cleaning agent and sanitise with starsan. It's what I use and I'm happy with my cleaning regime. 10 brews in and no infections.

Sorry to hijack this thread but I'm planning out a Belgian blonde and in beer smith there doesn't seem to be an option to add candi sugar. Or am I being blind!

Now the temptation begins! Patience will be rewarded!

With the pumpkin and Maple I would just use a hop for bittering only. There will be too many flavours fighting with each other.

I think this is the problem a lot of people have. Impatience, Beer wants to be made provided optimum conditions are provided. Once outside variations are applied is when we run into issues.

I was a member of Beer 52 last year. I was generally pleased as a lot of the beers were ones not usually available. However at December they completely missed my delivery and the explanation was laughable. Along the lines of they had more orders than they could deal with and from looking at...

Guarentee most of them are Brett strains.

A porter wouldn't be the best barometer in my opinion.

I had a similar issue a few things that I changed that saw me have better results. Stir the mash for at least 5 minutes when you dough in, also dough in smaller amounts and stir as you go. Stir the mash halfway through. Ensure that whatever you are using as a measurement gauge is accurate. FV...

I thought torrified wheat was unmalted which meant that you can't use it in High percentages?

http://www.planetbake.co.uk/passion-fruit-essence?osCsid=7r3r1sk4174778o32n98hcr4e1&gclid=CjwKEAjwgo6_BRC32q6_5s2R-R8SJAB7hTG-4Uw6xROskzfFZIbfcH-TqJDI8l3H2JMYRgAns4UZXRoCXrTw_wcB#googlebase How about this as a dry hop addition or even at the bottling stage?

They are spot on every time I've had a minor issue with them. Wouldn't use anybody else.

For all of those perhaps speak to an events management company and see if they would hire them out? Also local breweries they may be able to help with all of which you mention.

There's no reason why not. There would've been more sugars to extract. I doubt you would get a high abv but with a long enough boil there would be no reason why you couldn't get something drinkable at the end.

I think doing split batches is a great way to get a feel for what you actually like. Sometimes especially with varied grain bills it is difficult to pinpoint where you beer succeeds/fails.