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Hi Devlin, are your brews turning reddish/brown? I had a couple of brews that I cocked up at bottling and they turned sort of reddish and the flavour changed; I cleaned up my bottling method a bit, one of the main things is using PET beer bottles and squeezing the bottle until the beer was right...

np matey, I find beersmith well worth its price, i only ever brew my own recipes now

i normally keep a pack of Magnum hops in the freezer for the 60m addition to hit my IBU target and save the expensive hops for WP and dry hop athumb..

the Malt Miller do some great partial mash kits, I did a couple and then jumped into AG :)

The bits make you stronger! athumb..

I brewed a few Weisbiers last year mid heat wave, they came out nice and Banana-ey

That's a good point, I'll have a check of a glass one later thanks

Hey all, I have a quick question, I've been brewing lots of pale ales and a Kolsch, I've noticed over time that they all seem to darken from straw to a similar shade of light brown; could this be oxidisation? The taste still seems the same. If so I can only think oxidisation could occur at...

you could maybe mess around with one of these, changing the yeast and adding orange, chamomile and cardamon towards the end of the boil https://mangrovejacks.com/collections/craft-series-yeasts/products/belgian-wit-m21-yeast-10g https://www.brewuk.co.uk/bavarian-wiess.html I've made a...

Legend Clint just ordered some athumb..

Can't beat a Camden Hells from tap in the sun :beer1:

I use whole leaf hops they don't block the bazooka on my kettle and actually seem to help filter some of the gunk (and they look the real deal :) )

leaving it 2 weeks in the bottle rather than drinking after one results in much better beer I find, normally by the time I'm finishing drinking a batch it's at its best..... Also when I went AG i lost the homebrew twang but that could just be because my techniques improved (including not boiling...

I'm making a sweet stout this weekend for the first time, you've made me nervous now ><

I've been using S-05 for my last few beers works out well but watch that Krausen Creep.... ;P

I give the mash a quick stir every 15 mins trying to get be as quick as possible to stop to much heat loss, my biggest tip is to relax and enjoy it :)

ahhh that old chestnut :(

My beers improved when I started using AMS acid to reduce the hardeness of my water Strange Steve's post is well worth a read though: https://www.thehomebrewforum.co.uk/threads/beginners-guide-to-water-treatment.64822/

Devil's Back Bone is decent if i remember?

the malts them selves will reduce the PH of your water depending on you carbonate levels in you water, theres a very good post on the water yeast hops forum explaining ways to get the desired mash ph