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Don't know much about the chicken job, but from a beef point of view I am trying to make up the 17% shortfall all on my own, it seems: "Porterhouse steak 3 times a day for my board," and I snack on things like cottage pie and steak and kidney pudding in the sort-of peckish periods in between...

Hi David, First of all I'd say you are doing nothing wrong if you have calculated your OG at 11.5 litres, you need to add sufficient water during the sparge to account for the boil-off, so if the boil-off is 4 litres per hour (my experience with a Peco), then you need to start the boil with 15.5...

There's a "Nelson Butt" in Spilsby, I've heard people say: "But what?" and it has a bit of wood in a case on the wall allegedly from the Nelson Butt - yeah! Right!

John Palmer says: ABV = 76.08*(og-fg)/(1.775 - og)*(fg/0.794) This is for anything over about 5% ABV the simple calcs are fine for lower ABV, but this one is a bit more accurate for higher ABV's.

I've grown Prima Donna (First Gold) [whatever]. It's a hedgerow jobby and not quite so vigorous as the sky-rocket hops! I'm a bit limited for space so It's been grown on a wire 'hedge' on the allotment. I wasn't really expecting much this year, but crikey it has just started to form cones and...

I read a lot on here, but don't post much, but this thread caught my attention. There is a story on t'internet about a brewery in California that had similar issues to this; basically smelly beer. They tried everything, they had a centrifuge which they thought might be the problem, they stripped...

I'm really upset now! My geography teacher was called Terry Pratchett and now it seems you people think he might be wrong. So Australia isn't on the counterweight continent? And Cor Coriolis isn't at the top of India? And the Arch-chancellor of UU doesn't live at No 10. Downing Street? oh dear...

Murphy's Law states if you buy one hydrometer it will surely roll off the bench onto the floor at it's first outing, but if you buy two, they will live happily together for many years to come.

And if you think measures are a problem, try writing an English computer program, when the spelling of commons in a computer uses the US equivalent: color = colour, etc. With brewing I stick to Imperial, it just makes my life easier being brought up in an Imperial age.

Looking at that recipe now, it looks spot on to me. I'll give it a try. acheers.

Sorry if I was being a bit disingenuous with my previous comment about chucking water in and boiling 'er up, but that was the comment made to me. However, I've never brewed for comp's so perhaps if I did I'd be more cautious. We live in a very hard water area, chalk aquifer stuff and for me and...

I'm thinking of brewing a gallon of barley wine (parti-gyling it from a larger batch). I brew all-grain and was considering using the first runnings for the wort. I'm looking for a rich mahogany beer very much malt forward. I can more or less judge the plato of the first runnings from the split...

I'm a bit of a troglodyte on this question. When I first started out all-grain brewing I got an analysis of my water from the local water company, I checked it against John Palmer and the first time or two I religiously added a pinch of this and a pinch of that - like DocAnna I weighed it out to...

I've always been interested in parti gyle brewing, Ron Pattinson has lots to say on the subject and I believe it was the main system used by Fullers in London. I have been told that our local brewery (Bateman's) also does this with its XB and XXXB brews. Makes sense really. @engineer - yes...

Hi Engineer, I have a similar system to yours by the sounds of things. 3V system, 60Lt boiler/mash with 1/2 inch ball valve, using gas burner. 50Lt Sparge vessel with false bottom and 1/2 inch ball valve, and 50Lt collector. I work out my mash liquor volume to give a mash thickness anywhere from...

This is a first for me, I have a First Gold (Prima Donna). It's about 4' now and as its a first year I'm limiting it to 6 bines this year. I have found one thing though, I have just taken out a runner which was well rooted, and poking it's head up about 2' from the main root - it's now in a pot...

Original Burton Pale was a SMaSH ale. Simple, brewed for the masses and forerunner of IPA. 5.5Kg Crisp Best Ale Malt; 50g Sovereign at 60 minutes and another 50g at 15 minutes. Mash thickness around 3Lts/Kg and mash tmp 66 DegC. Mash liquor volume 16.5 Lts and sparge with 22 Lts. Should give you...

Lots of interesting thoughts on this one, I fully agree with Clint (post 112) re Boddy's. And what stands out is that it's personal taste as much as anything. I recently brewed a wheat beer, followed the destructions, got a beer which to me tasted like sh i t e ! but I gave a couple of bottles...

Hi Clint, perfect opportunity to do a SMaSH ale. A Burton Pale Ale (Truman's 1870's brews) comes to mind. 25 Litres at 1.050 using the M.O. and (I'd use EKG) hop choice is yours though. 5.5Kg M.O. mash thickness 3L/Kg at 66 DegC. make sure full conversion after an hour, but mash longer if...

Hi Ryan, many, many thanks for your reply! :hat:I thought this may be an old thread and I could not find anything that really answered my questions. You have done so perfectly. I've brewed for years, I think one of my threads on here refers to brewing in the shed with the hot-rod car and...