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Any more thoughts on INCOGNITO hop extract, I see it's available with Get 'Er Brewed now, sounds interesting...............

It's Voss from Crossmyloof but I guess it is the same stuff really so yes acheers.

Underpitching is the way to go, I do 1g in 10-11 ltr batch. I like hoppy beers so add nearly all my hops at either F/O, 80c and a big dry hop. As you checked the IBUs and are happy with 34 then go with it.........athumb..

Won't 50g for 60 minutes make it very bitter, I use Kveik and late hop, some of the best beers I've ever brewed.

Yep, signed athumb.. :smallcheers:

Best NEIPA from Tescos in my opinion is Vocation, Love & Hate, a stunning beer, give it a go :smallcheers:

I'm in, cheers, how exciting...........:groupdancing:

I've had good results with Voss but I'm keen to try something else, I see Hornindal is readily available but read somewhere that it can produce a 'rubbery' taste unless brewing something over 1.050 abv, anyone else notice this, don't want a rubbery tasting Pale Ale really 🤮🤮

Maybe I didn't explain it but i'm not 100% certain what the difference between flameout and whirlpool is. My 'technic' is, but it may change a touch, a few hops at 10 or 5 minutes but not always, a bigger addition after the boil has finished and I've cooled to 65c - 70 c for 30 mins, and then a...

Well that's quite a hard read, not only do I have to get my head around water chemistry but now how dry hopping increases the ph of the final beer 😱 Luckily it looks like pellets don't affect it as much as leaf and I only use pellets. I do try to get the ph of the wort to around 5.4 ish but only...

Interesting stuff Marky, I find the whole water chemistry bit totally confusing but as I use bottled water I'm sure that makes things a bit easier, I just add a bit of gypsum and calcium chloride to my strike water, adjusted thanks to strange-steve so hopefully i'm slowly getting there. My...

Well I tried it last night, nothing scientific but added a small flake of CC to 500mls of beer, I've got flakes rather than powder, and swirled it around until dissolved and guess what.................a noticeable improvement, the bitter taste had gone and the beer tasted SO much better. Does...

I'll certainly try that, I assume very little CC is needed even if its a full 500ml glass full so it will be interesting to see what happens. :smallcheers:

I get the idea of testing for yourself, always the way to go to find out your own personal preference. The strange thing is my procedure is pretty consistent when brewing with just a little tinkering with grain bill and hops so it's strange that the occasional one comes out more bitter than...

Yep, I always sparge under 70c............sometimes about 60c

Mainly a smallish addition with 5 mins to go, a bigger addition at flameout when the temperature is about 65c for 30 mins, then dry hop with 3 days to go before bottling. Quite a big dry hop but I always thought that you get no bitterness at a low temperature, about 18c........

I am doing BiaB but not really squeezing the bag, after the mash I place it into a sieve to catch the liquid, maybe a little push down to get a bit more liquor, then the bag into another pan of water at about 60c ish to dunk sparge. I've also read that actually squeezing almost dry isn't really...

.....and : Pauls Malt Ltd 24-25 Eastern Way, Bury Saint Edmunds IP32 7AD, UK Lucky you thumb.

Only one of the biggest in the whole wide world................. Muntons Cedars Maltings Stowmarket Suffolk IP14 2AG UK t. 01449 618300

Doesn't look very blond...............:eek: