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3 would be good please. I'm in BS3 and should be able to drive over and collect them this week (not today though). Private Message me your address and/or let me know if you're going to be in more central Bristol and I can potentially meet you somewhere.

Hi Chris. I'm in Bristol and potentially interested!

Should I not have vigorously shaken the bottles like a Formula 1 winner? ashock1 I actually poked the hops into the beer with a clean teaspoon, squeezed out the excess air and gave the bottle a gentle swirl so as not to disturb the yeast. Left it for 24 hours in a cupboard then put them in...

Hi Anna. You put in the work and I got them for free, so nothing at all for you to feel defensive about. It's possible that it's just my personal taste, or maybe the hops are a little on the tired side. I think I will hold off on using the First Gold in a beer for now.

The other thing I tried was putting some hops in a glass of water and leaving it. After a day the Summit hops smelled nice but I'm not keen on the smell of the glass containing First Gold. I don't think I've ever knowingly tried them before so, it's hard to say whether there is something up with...

So I had a go! Chilled 3 bottles and added: 1) First Gold 2) First Gold & Summit 3) Summit Left it for 24 hours and compared a wine glass of each, then left it for another 24 hours and sampled again. Picture of second session: Overall quite unimpressed with the First Gold in this...

Thank you Anna - the hops have arrived.

Sounds as though you could do with a break! athumb..

Thank you Anna. It would be great if you can get them to me this week please as I have an IPA sat in the fermenter that I will dry hop with them. I won't be adding any lime or salt though! wink...

Short answer, yes. If you are going to ferment for two weeks then it's probably safe to add the hops on day 11 assuming that the hydrometer reading indicates that the fermentation is finished/nearly finished. If you are expecting a final gravity of 1010 and the reading is (say) 1012 you are...

The AM2 was reading 1014 a few days ago and I thought it was done and intended to bottle it today as this is two weeks in the fermenter. However, on taking another reading it's now down to 1012, so I think I'll give it another day or two then test it again to be sure it really has finished...

I believe the 1.2kg Mangrove Jacks LME is supposed to be equivalent to 1KG of sugar. If you use two packs to make 20 litres with a high attenuation yeast that munches up all the fermentable sugar, then in theory you could be looking at up to 5.9% ABV (will probably be a bit less though). You...

Thank you for taking this on Anna.clapa Even if the lesson learned is never volunteer! ashock1 Just keep reminding yourself that hoppiness is only one letter away from happiness...

I suppose that depends on how you define "crazy over hopped IPA". I've got a few brews on the go in various stages and in my experience so far the Youngs American IPA knocks the spots off the rest. I wouldn't call it over hopped, but of course it is hoppy.

Sounds as though it's going well. My Toucan stout seems to have stopped at 1014, but I will give it the full two weeks in the fermenter to be sure.

Temperature now down to just over 20C. It's less than 24 hours since pitching the yeast, so hopefully nipped any major off flavours in the bud. Weather forecast is 25C tomorrow, so without intervention the beer would most likely have been cooking away in the fermenter at over 25C for a couple of...

Maybe try a sanitised fermentation vessel next time?

Is that the one you do all your internet banking on?

Now carried downstairs (that was an interesting experience!) and covered with wet towel with a fan pointing at it.

So it's finally happened. For the first time since my return to home brewing I have hit trouble with the temperature being too high. Started an IPA last night and it's merrily fermenting away, but it seems to be at about 25C, with the temperature in the room around 22C. No brewing fridge so...