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I've never tried Warrior, so if you decide to go down that route please let us know how the taste is. From what you have listed there, I would personally chose chinook to bitter and then use cascade and/or nelson sauvin for flavour/aroma......but I'm in to those at the mosment. There are a few...

My local gets most of his bottles of fizzy pi$$ from the supermarket. Bloody sad really :(

Mine has arrived too :thumb: :wha: Could make a nice infuser......probably holds about 1/2oz of flowers Thanks very much for sending, much appreciated.

Do you not use a Salifert kit BB?

I'm a 'BeerSmith' man as well........can't get to grips with the new version though and am still doing the recipes on my old laptop which has the old version :lol: 'Promash' is the other one that gets mentioned a lot. There is also Wheelers 'Beer Engine'.....which is free. Not sure what will...

From a particular weight of grain, you will extract a particular amount of fermentable sugar. The amount of grain required for a particular recipe is determined by the ABV of the final drink and the amount of it you are going to make. It is easier for someone to publish a recipe in terms of the...

Was mulling a few things over whilst planning my brew for this weekend.....I'm using a plate chiller to cool my wort after the boil and running it straight in to my FV. This means the cold break is in there for the fermentation. I had a thought of re-circulating the cooled wort back in to the...

3.6% ABV is the lowest gravity I have brewed. As mumbler said, they are difficult to brew well as any faults are very noticable. Extremely fresh malt will help (as it will with any brew). A carapils addition would be quite useful to help with body and mouth feel and I'd probably mash a little...

There are a few variables that determine the rate of fermentation....principally; how much sugar is in there, what form it takes and the fermentation temperature. It's not that unusual to have fermentation complete in 3 days. Do not go by airlock activity alone.....it may just be fermenting...

My boiler is a 70 litre (or is it 80 :wha: ) thermopot. It is fitted with a 3.2kw pigtail element.......my usual brew length is 40 litres, so usually 50 litres thereabouts at the start of the boil. It takes a while to get up to temperature sometimes, but manages a good rolling boil. If I was...

Give us a tune on ya trumpet! :lol:

I shall have another play around in BeerSmith rich before I brew no doubt....you are right though, with the high alpha, you can really load up at the end.

I'm brewing an all NS pale at the weekend. I'm going 20g 90mins, 30g 15 mins and 50g 5mins - grain bill 93% pale and 7% munich. Has anyone tried 'Kernel Brewery' Nelson Sauvin? It is wonderful stuff if you can find it and will give you a real taste of the hop.

Thanks for posting adomant and Mumbler :thumb: About right is that Phil :lol:

I use Oxy in hot water as my cleaner solution and Perbac (peracetic acid) to sanitise everything.

I gave my lawnmower away :grin: It's just one of those things you have to cope with I'm afraid......I use stackable crates in the corner of my shed....I've got to admit these do need seriously topping up though :o

I have recently purchased yeast slopes from Brewlab - I bought the Yorkshire 1 and 2. Has anyone used either of these yeasts? If so, how did things work out? What sort of flavour profile did they produce? Anything to be wary of....e.g. rousing or explosive fermentation? Thanks in advance.

Just top up with lager malt :thumb: Have a good brew day. Edit to add - I can't see you having any colour issue with the amounts of roast malt in a stout. If you mash slightly lower at 64-65 degrees, the wort will be slightly more fermentable and the final drink will not be as sweet. I...

You need to temperature adjust any gravity reading that is not carried out at the same temperature at which your hydrometer is calibrated. They are calibrated at either 20 degrees or 16 degrees. Wort is less viscous at higher temperatures, so your hydrometer will read a lower gravity than it...

You can make a hop tea by letting them infuse in some hot water. The hop tea is then added to the wort before fermentation. You can also 'dry hop' the beer by adding an amount of hops to the secondary fermenter prior to bottling/kegging or adding the hops to a serving cask.