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Sadly, this beer was ruined, tastes of wet cardboard, so seems it's oxidised due to my error. :cry: As they say, it's only a mistake if you do it twice. So lesson learned!

The IBU in the article recipe is measured, I get 170 in Beersmith, which I've read is not that accurate over a certain IBU level, so I'm going with the article!

So far so good, fermenting like billy-o. Here you go. 23l. Ingredients: 7.5 kg Maris Otter 350g Carapils 350g Pale Crystal Malt 418g Dextrose 136g Simcoe Pellets 2016 12% AA 63g Centennial Pellets 2016 9.3% AA 165g Columbus Pellets 2016 14.1% AA 5g Irish Moss 2 packets of Safale 05 90 minute...

Also purchased this, one of those frying pan guards, after seeing someone use one in a youtube video. Just hold it whilst recirculating wort/sparging, does the trick nicely.

Only the first litre or so today so came through clear quickly. I always do it till it runs clear though I've read others saying they aren't that fussy. Usually 2 - 3 litres is enough.

Nice aroma from the huge amount of hops.

pH was bang on, temp near as doesn't matter. First runnings look good.

Cheers! Will report back!

Gonna be juicy. I am worried about that a bit, and the length of the dry hop imparting grassy flavours. But it's come from Russian River themselves, so who am I to argue?! I've never tried the real deal.

Having a crack at a Pliny the Elder Clone today. Got the recipe from here: https://www.homebrewersassociation.org/homebrew-recipe/russian-river-pliny-the-elder-clone/ Have adjusted for my kit and efficiency. Have weighed all the hop additions out like a good boy, smells great in here already!

I thought of that, but some of the bottles were well over primed whereas some were under/not at all. Would have meant testing FG on each bottle before priming/not. Overall thought it easier to do what I did.

Mashed at 64'c (though had dropped to 61'c after 75 mins, so not surprised it's dry), OG 1.035. Have checked the hydrometer and it's bang on at 20'c.

Bottled my golden ale today, had dry hopped in the primary after it had fermented out to 1.002, just chucked my pellets in. Dissolved my sugar in boiling water and put into the bottling bucket before racking the beer onto it prior to bottling. I used a mesh cage on the end of my syphon to...

Great, cheers.

Looking at getting one of those cheapo pH meters for more accurate mash pH readings. The spec on themsays they only work in a temp range of 0 - 50'c, but looking at more expensive ones, they are the same. So my question is to those that use them: Do you take some wort out of the mash...

Cheers! Will give that a go.

I mashed at 64.5'c and so if the yeast gets me down to 1.004 then I'll be there or thereabouts with the ABV at 4.1%. Target was 4.2%. Sure it will be nice anyway!

OG of 1.035 and 22l in the FV. Should have been 1.039 & 23l. My efficiency is ****e! 61.8% Will up the grain next time.

This one: https://www.brewuk.co.uk/rotating-sparge-arm.html It does rotate but only when my tap's open fully, so when balancing water in and sparge water out, it just trickles out and doesn't spin. TBH, didn't need it, but was shiny and I wanted it! Could do just as well without it, but...

Didn't mash out in the end. Sparging slowly 2 minutes per litre.