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Actually she was most if not all of the inspiration. "Can you get it all over with today?.....Then do it!".

D-2 (Measure water properties) Freeze chiller water D-1 Yeast out of freezer Mashtun out of cellar Measure water into boiler Treat water Weigh grain D Kettle of water for mash tun 80C Measure needed mash water into HLT Start to boil HLT Calculate water strike temp Calculate time to strike temp...

Happy to oblige. Everything listed is very specific to my process of course, so just take what you can and redesign for your own setup. My specifics are... I batch sparge. I have a large 40l boiler into which I first measure and treat my total water, then transfer measured volumes to the HLT as...

Found time for some left-overs at 21:00; first and only thing I ate all day!

Cheers, I certainly was. Good I started early, as it was getting dark by the end. On the subject of continued learning, a few other things that fell into place these last brews... I 've always had what seemed random sticking sparges, and funny enough, that randomness happened here. My first...

Yes, on the go from 09:30 to 20:30; not done 2 AGs in a day before, still aching today. 2 of Wheeler's highly rated, Hop Back Summer Lightning and Ruddles Best, 2x 40 pints. Few tweaks here and there, to use up ingredients, as you do. Didn't start off with the idea to do 2, but as the first was...

I return to this my earlier thread to say don't do this, or at least take great care. Although I did significantly improve my efficiency with the implementation of double batch sparge, I ended up extracting tannins. I learnt my lesson and will revert back to single batch sparge and pay the few...

Yes, I think a process change is needed here. My single batch sparge brews were smoother, albeit at slightly lower efficiency. My mash pH has been really low at 5.2 (something I'm addressing separately, as I think I'm underestimated the buffering capability of my grain), and I think this low...

Well, my "cloning" is currently limited to ABV, the right hops and IBU. Let's say, following Wheelers book on face value. It's not really my aim to exactly duplicate a beer, but to stand on the shoulder of giants to help bring me quickly to a home brewed beer I can be proud of. In any case...

Reminds me of the Tim Vine joke... I was standing in the park wondering why frisby's seem to get bigger as they get closer to you, and then it hit me. I suffer this not being sure business. The only way I found of being pretty sure was to do a side by side taste test of the actual beer I'm...

I thought it was the other way round. The yeast concentrates on absorbing the oxygen until it runs out, then turns itself to the sugar. If you haven't aerated well, it will bubble very quick. Or?

I don't know how people get down to near 4 hours. Still got quite some process tweaking to get me anywhere near that. Saved loads of time this last brew by preheating mash tun, starting boiler after first batch sparge, using loads of ice in the chilling recirc, etc. Still took probably 6 hours...

Not at all. I'm still pretty new to AG. All advice welcome. Feel right now, at AG#7, that I've passed the equipment and process hang-ups, and I'm moving on to recipe and ingredients understanding. That's where the real adventure begins.

Thanks for the advice. Belgian in general is my preferred style, and also I find the most "productive" given the ABV. Already tried a Duvel and did pretty well. That also required a few different approaches, extended low temp mash, fermentation temp shifting, candi sugar, etc. It turned out very...

AG#7. Recipe from Wheelers book. Prep for my dad visiting in August; his fave beer. Following (and tweaking) process notes makes for a very trouble and stress free brewday. Made a few process changes this time which saved me about 1 hour, e.g. preheating mash tun as opposed to adding over...

Got it, thanks. Changed my recipe from Pale Ale to Pilsner, and the colour is now in line. Wonder why the recipes say pale malt instead of Pilsner? Rosted barley. OK, getting it a bit now, it's what gives Guniess that burnt bitter bite. Somehow I thought black would be more burnt, but it seems...

I guess it's the same thing, but I haven't seen a definitive comment. Is pale malt the same as pale ale malt? I ask because I'm planning a Westmalle Tripel, for who's recipes, wherever I look, specifically state pale malt, as opposed to pale ale malt. I wouldn't ask otherwise. And also, TT...

Oh this turned out a super beer. @ 100% fuggles, all I can say is, fuggles is clearly my thing. Seems like it's smooth and zesty at the same time. Previous experience with fuggles as flavour was Batemans Victory Ale (Styrian Goldings, aka fuggles). That was nice and smooth also, dont remember...

The only time something like that happened to me was when I used a syphon sock provided with a kit, to block the dry hops. It restricted flow to such an extent that it just wouldn't syphon. Other than that, it's worked fine, I don't even use the cup at the bottom, I just judge it by sight. Flow...

I was wrong, got mixed up. It's my mash eff. which is 79%, my BHE is 69-72%. Wheeler says on page 84, "the recipes assume an overall efficiency of 75%". That possibly explains it.