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I don't think it should make any worthwhile difference. I haven't found that dark grains affect my mash. Was the query surrounding mash PH? Keep an eye on the smack pack: you don't want it to explode.

Or just skip to the end result and spray it all over the toilet pan.

Where abouts are you based? Belfast?

Yes, IBUs sound quite low. I guess it depends on what you are shooting for. When I make "session" drinks, I usually try to make them taste like normal drinks my mashing high and keeping the hops fairly normal in bitterness.

Sounds like a decent plan to me. I would judge the proportion of prune juice to add by tasting the wort, and also buy checking how it will affect your specific gravity.

The yeast will reduce the bitterness as it ferments. If you added all hops at the start of the boil then I would add a dry hop addition when fermentation gets close to final gravity.

Bugger! So many real ales taste so different in the bottle. I had Landlord in a bottle once. Nothing much like the real thing. I guess pasteurisation doesn't do it much good.

This beer is amazing! Get some. I'm amazed at the flavour they get.

Pretty sure it's just the caramelisation. You could taste it in the wort during brew day. I'm actually going to try this with Nottingham next time as that's what the brewery said they use, though the cool fermentation doesn't bring huge amounts of ester to the flavour. I've also been...

That Fullers / Wyeast 1968 was difficult to bottle! Had to water it down as it was so solid. Now have about three litres of slurry in the fridge.

I've drunk a few bottles of this now with friends, and it has turned out very well. Extremely similar in taste to the original, except mine is a little stronger at 8.8%. There's a great vanilla-like aroma to it and a toffee-like taste. This is the first time that I've literally had hardly any...

I did notice when I had a stuck fermentation that it sprung to life again after bottling and priming with sugar (and hence overcarbonating). Makes me wonder if a very small sugar boost could help things to get going if you were desperate.

What is the Munton's strain? Nottingham?

Great photos as usual, Bungle. Looking good!

Make sure you feed your electrics from a source equipped with an RCD.

Since Sunday is not a long time. No harm in giving the fermenter a swirl.

Thanks again for the advice. I have a feeling the Fullers strain will be hard to split, given that the Edinburgh strain didn't seem to want to either.

I originally thought of pitching the trub as-is, but I could be persuaded to try to separate it. The only thing is, when I put my Wyeast Edinburgh trub into a jar, it didn't separate. The trub was like jelly and a constent colour all the way through.

Because you use such a small quantity of wort for a refractometer, it doesn't require a chilling time when measuring boiling wort. This is what swings it for me as often I have to wait 20 mins to measure my pre-boil gravity with a hydrometer!

Can anyone offer me advice or opinions on this: I've just finished 23L batch of Fullers Porter @5.8% using Wyeast 1968 / WLP002. I don't want to leave it sitting on the yeast, and would like to keg it tomorrow. I would like to re-use the yeast from this batch for a 16L batch of black IPA with...