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I would leave the hops as is if scaling back the grain bill a little, the IBU's are very sensible so if your simply rolling back to get to 4-4.5% ABV all will be great with the hops left at original amounts.

English Bitter with First Gold Hops (have a very subtle but lovely orangey loveliness). Using an English Ale yeast (WLP002 is perfect) or just Gervin/Nottingham if using dry yeast. Of all the beers I brew this is the one when I give neighbours a couple of bottles to try is the one they all...

On Friday (Day 6) gravity was down to 1.014 on the oatmeal stout so prepared and added the blackberries .... Blackberries, 2.2kg Mashed with 1 litre boiling water plus campden tablet plus 1tsp pectolase and left for 24 hours (photo 1). Brew before adding the blackberries (photo 2). Added to...

I had a Peco boiler, which I think was 33l capacity to brim, and was ok for doing 23l brewlengths (BIAB) but I did use a spare FV for sparged wort and adding that to the boiler as the boil progressed and some original mashed wort was boiled off. The max wort you can have boiling in a 33l...

What yeast you using?

Thats cool Chippy. Unrelated but this video below got mentioned on the BBC and is brilliant - most of what I see posted on the net is pap but occasionally a gem shines through: https://www.youtube.com/watch?v=XfS5kBGBh00

Got a very nice San Miguel glass and bottle 'gift pack' from Morrisons last week. The glass is very, very nice and is a pint so perfect for us bottling in 500ml bottles. Was about a �£5 though so not a bargain as such - but a very nice glass all the same:

This is a photo of my Plum wine must - just prior to adding the yeast last night. SG was reading as 1.086 - is this a reliable reading given that there must be currently undissolved sugars in the fruit ? I did give the plums a giid bashing before adding water, sugar etc.

Are the bottles clear or hazy at ambient temps - say 18-20°C, or just once chilled in the fridge ?

Little bottler on the end of your syphon tube is the answer as Chippy Tea has mentioned - this it the thing: http://www.home-brew-online.com/equipment-c40/home-brew-online-bottling-stick-bottler-wand-p2327

Are you doing a regular strength brew Leon- ale not lager? If so I find a 1.3-1.5l starter on a stir plate is more than enough for a regular 23l brew.

Suonds perfect then, thanks for the heads up !

This it the detail on the Blackberry Oatmeal Stout I brewed on Sunday - planning on adding 2.2kg of blackberries in 4-5 days time. Recipe largely based on Graham Wheelers Oatmeal Stout Recipe 4.2kg Marris Otter 250 rolled oats 200g Crystal - used pale 60l as thats what I had in 160g Chocolate...

Sounds good, is the November Comp a particular style of beer or the regular monthly comp and you just thinking my Blackberry Stout will be ready by then ?

Bottled the Mongrel Pale Ale on Sunday, used my new hop filter - picture below. Worked brilliantly and allows me just dump dry hops in he secondary and then syphon out without any issues. Really did work a treat. Also, a pic below of my Lagunitas IPA clone (post #9 on this thread) - need to...

If you are using a priming calculator and entering the temperature of your brew you enter the temperature it fermented at (when the bulk of the CO2 was being produced) so if you fermented at 19°C thats the temp you enter into the calculator (not the 10°C your beer is at for crashing).

Here is what I received, not quite what I was expecting but not sending it back !

Most all grain recipes don't use sugar - as the name suggests, its all grain !! Some recipes do add a bit of sugar but most I've seen which include some sugar have been clone recipes of well known commercial beers. Has usually been explained that commercial breweries have used sugar in some...

Opened the box and all I can say is the doubters will be sorry ! Photo to follow shortly

Mines just arrived, the box is really heavy - will unbox and post some pics in a jiffy