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Given the occasion me and @Hoppopotamus are enjoying an old bottle of Tetley's

Recipe and measurement

I just poured the first pint of this today, final recipe below. Very easy drinking, not sure why I kept with Nottingham on this though as I do think a bit more body would have benefited it, probably wouldn't have hurt to increase the bittering charge slightly either.

Happened to be putting on a brew the day after our smart meter was installed and it turns out the hob uses about 20p per hour, which was a pleasant surprise actually

Just put my first attempt at a mead into the fermenter, consisted of 1kg honey (mix of Acacia, Orange Blossom & Rowse organic) & 2.2L of water. Yeast nutrient and lalvin k1v-1116 yeast used. OG: 1.1

Checked this yesterday, down to 1.004 already, light sourness present

Bottled my lichtenhainer today, came in at a fg of 1.004 for a 3.8% ABV. Noticeable smokyness and very mild sourness at this point

No boil user upper (5l) 1kg Vienna (UK) 500g Diastatic Amber 132g Chevallier Pale 100g rolled oats 10g Mittelfrueh + Tettnang mix (Mash) Dregs from 2 bottles of Boom Oude Gueze OG: 1.066, will see what we're at in a few months time

Finished a doppelbock (og 1.064), 4.5L Munich 2 & Vienna 650g each Caramunich 2 100g Mittelfrueh 5g @ 60 10g @ 10 90 min mash, 30 @ 50, 60 @~68/70 following a decoction(ISH) 120min boil SafLager 34/70

Hi All, just wondering if anyone else had this experience using the Philly Sour yeast. It was very slow to start, however over the first weekend it was fermenting there developed a krausen ring mark ( I was away so missed the foam), now two weeks into fermentation it has picked up activity and...

Dark mild today, hit the target OG 🎊

Started a bit of a mixed ferm secondary trial today, I've split a packet of 5112 Brett brux across an Imperial stout (1.021 - Skare) and a "Orval inspired" pale ale (1.010 - lallemand abbaye). I've also added some boon dregs to a separate portion of the stout.

Brewing a Big Bad Wolf pale ale tonight, using up some ingredients

Just bottling the Belgian strong brewed with @Hoppopotamus. ABV - 15.6% Fg - 1.018 Attenuation - 85%

I've cracked open the first of my barleywine after 7 months, nice at this point but I reckon I'll wait until at least 12 months for the next one

Me and my dad each made a beer using 1/3 to 2/3 amber to pale malt from the durden park book, turned into a really nice beer

Brewed a 4.5l bitter yesterday og:1.045, 500g pilsner, 500g Maris Otter, 75 light crystal, 25 special X, H'tau mittelfrueh 5g@60, 15g@30 Perle 8g@30, Tettnang 10g@30 Verdant IPA Ashbeck + 1g baking soda, 1g CaCl, 3g gypsum

Bottled my Gotland style no boil beer today, final gravity came in at 1.000 for a 6.3% ABV. Definitely a unique, smoky taste but all in all quite drinkable at this point

Just took a hydrometer reading on mine and @Hoppopotamus attempt at a Quad/BDS. 1.020, roughly terminal gravity according to brewfather, not bad in 3 weeks! Puts the current ABV at 15.4%

What did you mash at? I've found that where I've mashed above the low 60s my attenuation has been lower than predicted for Windsor & London