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How did you find the hops? I did a raspberry hefeweizen using quite a lot in whirlpool and dry hop, people that have sampled it have said it’s nice. I only used one litre of raspberry purée in a 20l batch then primed with raspberry syrup.

I’ve got two brews that have drastically changed colour in the bottles. Beer on the left is my first raw ale, recipe as follows. 80% Extra Pale Malt 20% Wheat 90 min mash @ 67c 7g of Columbus hop tea with a 60 min added with 20 mins of the mash remaining. Dry hop, 25g Motueka 15g Rakau...

I’ve never had carbonation problems. Generally when I cold crash using Kveik I set the fridge to 6c and only crash over night. The beer has more or less just got down to temperature, the dry hop debris has always sank to the bottom and I’ve never had any issues with carbonation. I store the...

Has anyone done a kettle sour yet and if so what strain did you use? I’ve got commercial Voss, commercial Hornindal, Midtbust, Espe & Aurland, unsure which would be best?

So if I was to use 90% RO I would just input 10% of my tap waters minerals into a calculator to give me the right amounts of salts to add and then tweak it from there?

I test my water for calcium & the alkalinity before every brew, the figures then get tapped into the forum calculator, along with what Yorkshire Water say there is. Yes, I’m happy with how they taste but I’d like to see if they can taste better. The water profile was my next thing to try and tweak?

I’ve not bought one yet but it’s on the list. Do you aim for a specific water profile when adding your salts?

I already treat my water from the tap so I’m already used to adding salts. How come you don’t recommend using 100% RO? Is that just personal preference?

I recently bought a four stage water filter system but I’m yet to brew using the water. I’m just curious if anyone on hear uses one and if so what’s your opinions on the end results?

Referring to pitching rates, how are people measuring this and what’s the least anyone has pitched without an issue?

It smells fine, almost like traditional cider! Very pleasant! I poured the spent starter into a glass and it tastes nice. I’d say it has a lot of apple / pear notes to it, with a little funk! Very nice! I’ve got the yeast on the stir plate now. Looking forward to proper brew with it. Unsure...

Double post

I think the beer gods have been listening! The starter has gone from this (Monday night) To this (Thursday night) Currently cold crashing to step it up again tomorrow!

I received a vial of the Aurland last week but I’m having trouble growing it. I did the recommended 200ml starter but saw no activity within 48 hours so I tried to drop any yeast out by refrigerating. This didn’t really do anything but I pitched it all into another, slightly stronger starter...

I’d be interested in a swap. I’ve got Voss and am currently growing up some #38 Aurland, which I’m off to brew with next. Either a bottle swap or some dried flakes is cool with me.

A pinch of salt and a splash of vinegar! athumb..

Second attempt drying the remaining slurry. This was washed once with a kettle full of cooled water then again spooned on to greaseproof and left in the spare room. Definitely looks a bit cleaner!

After racking I carefully spooned the yeasty layer onto some greaseproof paper, (which was on a baking try with paper towels in between) trying to leave as much hop behind as I could and then placed it in a spare room until it looked dry. This took four days. athumb..

I’ve done a couple of hoppy pales with the Voss now, both have a good citrus aroma and are tasting well. I washed some slurry from the first brew and have grown them up on a stir plate and have a good amount sat in the fridge for some future brews. The last batch had 60g of dry hops, I...

I appreciate the reply mate. It’s slowly starting to sink in, slowly! aunsure.... Thanks!