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I have just bought some American hops: Centennial, Chinook & Cascade. I also have some Cluster kicking about in the freezer somewhere. My plan is to make an American IPA and I was thinking of Chinook, Centennial & Cascade. I am aiming for 27L into the fermenter, so hop schedule would be: 50g...

I agree that simple can be beautiful - I have tasted a few really nice SmaSHes. However, they can be a bit one-dimensional. If you are intending to get to know a hop, try making a more complex malt grist and then adding gypsum to your water to accentuate your single hop. The more complex...

The rule seems to be that 20 mins contact time between SS and bleach is the danger point. Keep it less than that.

I think a mini-series could be in order!

I use percarbonate for cleaning everything. This is the active ingredient in oxy cleaners that you can get in poundland etc for, surprise - £1. That contains about 30% percarbonate. I went on ebay and spent £6 on 1kg of 100% percarbonate, and it is awesome - shifts everything. I use Sorgene...

This is an ambitious one, but I am going to give it a try. Seemed like a good idea last night! This brown porter will start on a base of 5kg Maris Otter, 50% of which will be added to the MT as it is. The other 50% will under go home-roasting in 50 equal portions, each of which will become...

Nice one. I'll have to try that. Do you bottle or keg it?

I have just opened the lid on my FV and had a quick sniff to see what it was like. I was surprised to find a thick frothy head on it. I guess it has to drop nearly 60 points, but after 14 days I thought it would have finished. NEVER do I take interim gravity readings, but I am going to this...

Just been judging at this; IPA & Strong Ales - about 21 entries in that flight and then mini BoS to decide places. The standard was VERY high, and across a number of categories from what I heard. If you have an entry then Best of British for a Best of Show!

AG1 came in roughly 1L short. AG2 has beer waiting in the Twilight Zone somewhere!

I'm going to be brewing one of these every 3 or 4 brewdays, I reckon. Haven't been out there myself yet, but one day I will and build a holiday home next to the Anchor Brewery :cheers:

Yeah, I am having a real love affair with NZ hops. Fantastic. I was going to use NZ Cluster, actually, but had heard that they were actually a more subdued flavour and aroma to the US equivalent, and I wanted the kick I was used to. I can't wait to try this. Might even enter it for The Spring...

No, because I found out it wasn't food-grade, so can't use it on the inside! Need to adjust the ad accordingly :sick: I could just buy a silicone cooking thing from Lakeland and cut it up! Apparently they are easy to get in the US, and I know someone who might be possibly be going. Maybe I...

Did this a week-and-half ago now, but if anyone's interested, here's what it was like: Okay, AG#2 is Haka! The Herald, a Xmas Pacific IPA. As the name suggests, it has a fair amount of NZ hop in it. Recipe as follows: 87% Maris Otter 7% Caramalt 1% Amber 3.5% Munich 1.5% Wheat malt 70g table...

Have been brewing nicely with this, though need to sort my MT out. Having problems with a list of parts I was working from, as I can't get 1/2" silicone washers anyway. Can anyone recommend anywhere that does them? I have a 50qt Coleman Xtreme coolbox, so have to use something I can tighten...

Okay! Well, a shed load has happened since I last posted in earnest. I now have a brewery, which I will post pics of at some point. I have done AG1 and AG2, and now on for a hat-trick! This time it's a California Common, one of my favourite styles of all time: Grain: 78.1% Pale 8.0% Munich...

I love the Malt Miller! Always had excellent service and have found him extremely helpful.

I'm not an expert, but dropping dry yeast onto wort is supposed to kill up to 50% of the cells. Rehydrating AND pitching at a temperature that matches that of the wort (well-aerated, of course) will lead to a very good fermentation. Although, temperature control is required to ensure viability...

Brewing this recipe on Tuesday. Decided in the end that I would use Motueka and a little US Cascade for bittering, Motueka and NS for flavouring and NS & US Cascade for aroma. I'll post the recipe at some point.

Glad it's going welI! I have just done AG2, which is now fermenting following my panic and feelings of doom! Hopefully I pitched the right amount and it will have been healthy enough, Are you up for coming to the brewing circle on Thursfay? Shiny kit is very shiny and just needs a chiller now...