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I have made lagers with MO. Flavour is a little different and slightly darker but made a quality beer. Mittlefruh is a great hop

Cheers Steve most kind of you. I don't know if the funk would be from the wyeast 1084 or something else. It was 4.5% and raw, kegged at the beginning of December. I will start a couple of threads soon for anyone that wants to give them a go.

They don't have here. The Defund the BBC campaign is going strong. Over 500k people cancelled their licence last year.

Is Biden dead yet?

27l Red sour 27l Asahi clone 54l corn lager 27l Brett sour 27l Oatmeal stout 54l czech lager Total 2980.51

Just kegged an oatmeal stout fermented with juggernaut. Cannot pick up any esters but then again its quite roasty. Really versatile yeast, 73% attenuation mashed at 67c. Tried some beers from Deya brewery the other day and might have a crack at something similar soon with jug. Has anyone tried...

What do you get for your 80$ ?.

I have one similar to this ( mine was a bit cheaper but its the first i found). It sits in a cupboard to the side of the sink and is used for beer, all drinking water and cooking. It comes with an approximately 7l reservoir which the water is served from that. You can get one without the res...

EZ water calculator is another free one which i have used. I generally get the ph right with acid malt then add chloride or sulphate depending on what i am brewing.

Jalapenos, chocolate nagas and penis chillies.

I found it was very bitter like over stewed tea and thats without any hops.

Well if your making a German beer i would probably use Perle but it does not really matter as its a yeast forward beer with little bitterness. What is the AA of your hops? I used to make a tea but you could throw some in the mash.

Thanks very much indeed Steve, most appreciated. I think the woodiness you picked up was from the sherry oak chips. Only 1g a liter but i bulk conditioned for about 5 months. I believe this beer was possibly oxidised a touch as it was in a fermenter with a broken seal for that time. Brewed last...

If it were were me i would dilute it with water using this calc. Aim for 14%, use the champagne yeast and the nutrient. Add a teaspoon every few days whilst its actively fermenting. It should ferment down to 1000 so base your calculations on that. I have no idea about the rice yeast but...

No

Aka President Rigor Mortis

If your gravity was 1.175 and it fermented dry you would end up with 23% wine. I would dilute it and add fresh yeast and nutrient.

I use 2 stc1000's. The bottom one is connected to the fridge and a heat mat and the top one is connected to just a heat mat. I am using 14w mats and its holding both fv's to within 0.5c.

This Five Star PBW Cleaner 1.8kg (4lb) - The Malt Miller | The Malt Miller. As you can see its not cheap hence people making their own or using the cheapo stuff from wilkos.

Sorry I missed this. Did you brew it in the end? Plenty of people don't boil spraymalt.