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Hi @Slid - sure my postcode is S74 8BQ.

@mozza - I bought some OxiClean on Amazon last night and did a deep clean on all my equipment tonight. I usually use half a campden tablet, but I read somewhere (Palmer perhaps?) that pre-boiling the brewing water the night before is more effective in removing chlorine. Any thoughts on that?

@Brew_DD2 - it varies, but a 'standard' IPA c. 75g in the boil, 45g at flameout and another 45g dry hopping. Double that (plus a bit) for DIPA recipe. I experienced oxidation with one of my first extract brews, I don't think the off flavour is too similar.

Ingredients - there's no obvious common factor between the brews, and nothing I can put my finger on that changed. Problems are most apparant with light brews which are more heavily hopped, but present in smaller doses in darker/less hoppy beers too. Usually I but online from MaltMiller, get...

thanks @the baron - much appreciated. I'm planning to brew the same recipe 3 times this week, one as a 'control' (same method as last brew), another with distilled water, and another with my water "as is." Still undecided whether to stick with RIMS (so as not to alter too many variables at once)...

Evening wise folks. I've been all-grain brewing for just over a year now, having done around 6 months extract before that. Unfortunately recently, a hobby that was giving more and more pleasure by the month has become a cause of constant consternation. Over the last few months, most of the...

500g into a 28L boil which yielded 23 litres of wort. So using your calculation - somewhere between 1.97 (using 23 l) and 2.4 (using 28 l) gravity points = 1.052->1.016 = 68%. Still a bit lower than I'd expect for that yeast, but shifts it from the "somats gone wrong here" category to the "sod...

Yeah TBH if I'd measured it at 1.018 in the first place I probably wouldn't have posted the question!

Hi @stz - I really appreciate the explanation but fear I haven't followed correctly - can you just confiorm for me please? Hydros read high in cold samples - OK - I actually left the sample to warm to room temp - now reading 1.018. Lactose is unfermentable so I need to factor in that...

4% Crystal & 4% Carapils. Also 8% lactose if that's relevant. Thanks for the advice - was thinking of raising the temperature and rousing anyway.

Hi All I brewed a Raspberry IPA three weeks ago, recipe indicated target OG of 1.059 and FG of 1.016. Pitched 2 x packs of rehydrated American Ale yeast so plenty for a batch of 23 litres. The same yeast finished a Black IPA brewed the same day in just a handful of days. Ther fruit addition...

Finally got round to trying my secret santa beers tonight. Sorry it took so long! The first was labelled as a 'chocolate dark mild.' On opening, I got a substantial fizz and some slow gushing from the bottle. On pouring, the beer fizzed up and lost its head immediately, which was disappointing...

Got my second beer yesterday, so all ready to go. Cheers everyone!

Posted my 2 beers today. 1 received last week. Cheers, Snrub

What was the OG and which yeast did you use? In other words, was the % attenuation anywhere near what was expected for the yeast? I think if it were me I'd leave it where it is. Might be a different story in bottles, but you can always monitor the pressure levels with PET and let some out if...

Indeed!

Count me in please - would love a 308

Elsecar, Barnsley - S74

Thanks for the feedback guys. I think on balance I'll leave it for a while, make sure it ferments all it can, then chalk it up to experience. It's still beer! Am I correct in assuming there's little risk of bottle bombs, given that the only fermentable sugars will be those I add for priming?

Hi Everyone I started AG brewing a couple of months ago, and my first (extremely successful!) brew was Palmer's Porter. Last week I brewed this again, making up a yeast starter with WL007. The starter went as expected. I use a RIMS system and usually set the temperature approx. 5 degrees...