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I would love a 308. Good work guys :)

The most disturbing thing about that is the vertical video. The man I sort of get, Tesco and their prices right? But shooting a video vertical?

Some other advice. Don't use those bottles anymore! I take they are bottles used for oil and stuff? Water. They are not meant to maintain the pressure of a beer bottle. And they are clear leading to degradation of the hop flavor (skunk flavour). If you want to use swing top bottles then use...

Grant

Also nice is Old Kriek, then you barrel it :).

Sounds like a nice beer by the way. I am envious already...

Like I said, just looks like he uses Mosher for calculating IBU :). Perhaps the method for calculating bitterness is in the beginning of the book somewhere?

It is said of all dry yeasts that you shouldn't do it. Also it is said that you shouldn't make a starter out of it. Though the be fair, I have seen no one trying this out and coming to the conclusion that it was bad.

Yeah I agree. But at the same time there is no need to panic if you choose to toss in some yeast without hydrating. Yeah the problem with homebrew data is that not many people are very precise. Or if they are they simply don't have the time or capacity to test things. Whose to say that certain...

I agree, quite difficult to really see whats happening at a microscopic level. But you can compare taste, gravity and the time it took. If the resulting beer is completely the same I'd dare say that you can draw some conclusions. Even if the microscope gives you the impression that most yeast is...

It is probably correct and the result of multiple things. For fun I took a quadrupel in my database and threw out the hops and inserted your chinook in it :). For the first one I used 71g of chinook for 25L (I don't know the recipe so its just an example!). Chinook is between 11.5-15%, so I try...

Generally speaking you don´t really need to pitch much of any non-yeast based strain. You need to calculate the IBU with your own hops. Your hops have different % of alpha acids. Input those values into your brewing software. Then you can adjust the amount of hops to get the desired IBU...

Interestingly enough, most people who I know who have experimented with it notice little difference. On the Dutch forums there are some exps posted with split batches, one with dry yeast sprinkled on top and the other with dry yeast rehydrated first. They basically found that the only difference...

Around 20 celsius to carbonate.

4 weeks to dry hop?

By the way, I would always ask myself "What does a special ingredient do". So, why do wish to add corn? What will it do do you think?

Yeah, I just rack with that. Well it filters because it gets partly blocked. The sediment itself is the filter. And the cap is just a broad filter to allow for this filtering. Just like filtering a mash! The real filter is the crushed malt :). The first 100ml is full with sediment and then it...

So far I've had the best experiences with old favorites. Fermentis simply doesn't make bad yeasts. And Mangrove Jack's is also decent. Lallemand is also perfectly fine :). But also have used somethings from vendors Like Gozdawa. It isn't per se bad. But often its just that others are better...

Don´t the racking gears you can buy in the UK come with a small gunk filter at the end?

Generally you should aim for a certain SG and adjust the mash accordingly. Adding sugar makes your brew easier to drink. Thats why its so common in Belgian beer styles. A 9% tripel needs some sugar to make it less of a chewing beer.