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Some advice I receive says only dry hop when fermentation is complete to get the best results. However, my current recipe says dry hop at 5 days. I find that usually fermentation has slowed down at 5 days, but is still not complete. What is the right time to dry hop?

I've scaled a Beavertown Neck Oil recipe from 38.5 to 12L using brewfather. Would it be possible for someone to check if the 12L batch looks good? I've attached images for both batches.

I have a Coopers fermentation bucket that is like new. However, it can hold 25L and I only brew 11.5L batches. So, I want to ask what are the consequences of fermenting 11.5L batches in a 25L bucket?

The recipe is for BeaverTown Gamma Ray from a friend. I tried to attach the whole recipe, but it wasn't accepted, so I just got the ingredients using Windows 10 snipping tool.

Thanks. Very helpful.

I assume you mean add extra hops in during the hop stand. If I only get a quarter ibus that means adding quite a few more grams of hops at that stage.

I’m considering a couple of beer recipes that require a 20 minute whirlpool. A google search came up with the following: “… use a big spoon to stir persistently in a circular motion in one direction. This will generate a mini-whirlpool. Stir the wort at a good clip for one to two minutes and...

Thanks for this informative reply.

I was happy with the previous brew, but now wonder if it might be even better if I use a base malt closer to the style.

A few months ago, I brewed a Californian Common using Maris Otter as the base malt. Recipes I have seen online use different base malts. One uses Briess Brewers Malt 2-Row (difficult to get); another uses Weyermann Premiere Pilsner Malt and there are others. I was happy with my Maris Otter...

Please let me know how the dry Lallemand Belgian yeast turns out in your brew.

He recommends the same yeast in my older edition and in his yeast at glance suggests US05 as the dry yeast alternative. Is it the same in the new edition?

Thanks. I'll follow that up with a view to going with that recommended yeast.

Thanks. I'll give that a try with my next bitter. My next brew will be the English IPA from Greg Hughes's book. For dry yeast in this recipe he recommends US05. I notice that the Verdant is also recommended for English IPA. I'm wondering if I should give it a try in my next brew. What do...

I quite like Belgian Blonde ale but have never brewed one because I understand that this style requires liquid yeast to contribute to flavour. Is that correct or could I use dry yeast for this style?

I have only used S04 and all were just o.k.

Do you mean One pack of liquid yeast?

I am happy with the American IPA brews, but not the British Bitter brews. I use the whole pack of dry yeast in my 11.5 batches.