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That's what I thought when I looked at the volume of salts. Would this be more appropriate for a session pale ale with an up front hop profile?

Trying to get to grips with water treatment when brewing one gallon stove top batches. I'm planning an American pale ale at the weekend and would appreciate if anyone could check the figures. It will be Maris Otter/crystal/Vienna with Magnum, Amarillo and Citra. I'm aiming for Ca=110, Mg=18...

Fyne Panther IPA please

Thanks for the advice. It will go down the sink. Won't make the mistake of storing anything in the garage for an extended period again.

Thanks. I'll bleach the fermenter today. It's the first time i've stored a batch in the garage for an extended period rather than in the kitchen. Can I drink it if sulphited or should I ditch it?

Could anyone please advise what this is floating on the surface of a supermarket juice wine? Asda red grape, Aldi apple juice, sugar, citric and tartaric acid. Been in the bucket since early May. Went to degas it and noticed it for the first time. On the finger it's a transparent film. Smell is...

Thanks for the calculations. I do have a bag of acidulated malt but have never used it before so don't know quantity to add. Mash volume is 8 litres as i'm trying out BIAB on the hob. Recipe hopefully is a one gallon version of this: Belgian Blonde – Leffe clone | The Malt Miller

Thanks. The reason for using bottled water was the strong taste of chlorine in the tap water. It was particularly pungent last year during lockdown. I will leave it overnight in the brew kettle and use just the smallest pinch of sodium met to get rid of the chloramine. I usually use US05 or...

Hoping for some advice. I've been brewing one gallon all grain recipes for a while and have mostly been using bottled water. This appears to work fairly well with darker beers due to the levels of bicarbonate but fails with light Belgium beers and hoppy pale ales. I'm wondering if I can use the...

One last question. What do you use for crystal 75?

Thanks again for all the advice. I'll make sure to cool the wort before steeping. Drank a bottle of the real thing last night and really did enjoy the faint taste of orange rind.

Thanks for the advice. Excuse my ignorance but why do you increase the volume of hops when bottling? Am I right in thinking the EKG is steeped after the boil? More importantly will I get the "marmalade" flavour?:lol:

Looking to brew a one gallon London Pride clone this weekend. From the Fuller's site the bottled version is 33 IBU. A quick calculation of 2.5g Target at 60min followed by 3g each of Challenger and Northdown at 15min puts me at about that mark. Would this give me enough flavour or does the hop...

Hello. I am slowly getting in to making one gallon all grain and sampled one of my Maris Otter/EKG/First Gold beers last night. While the bittering was good I felt the taste was a bit one dimensional and needed an addition. Will something like Victory/biscuit and or crystal 60 improve it? Thanks.

Thanks for the replies. I have been using pilsner and wheat malt with Hallertau Mittelfrüh hops but only have the resources to make a gallon of all grain. I think i'll go the steeping route. Would you add near the end of fermentation?

Just wondering if I can add coriander and orange peel to a Wilko wheat beer kit during fermentation? I've been brewing quite a few all-grain one gallon versions and adding the two ingredients during the last ten minutes of the boil. Producing just eight bottles at a time is obviously...

My local home brew shop sells 3kg bags of dried malt for £9 and 500g bags of wheat for £1.60 which seems very cheap compared to prices online. Is there anything I should be checking before buying? Thanks for your help.

I've made a gallon of ginger beer using a recipe online of 150g grated ginger, 10oz sugar, lemon and lime and general yeast. It's nearly fermented but very dry and watery. If I add Belvoir ginger cordial to give it a bit more body and taste will I still be able to prime the bottles with the...

Just started my second kit, Coopers Canadian Blonde. Made a schoolboy error. Two litres of boiling water to dissolve a kilo of brew enhancer. Added the tin into fermenter and then poured another boiling litre into can and then another boiling litre as I know five litres of boiling will give me...

Apologies if this has been asked many times before but i've searched the boards and i'm still unclear. Started my first brew 11 days ago and it fermented down to 1.006. Tastes great and is already pretty clear when I took a sample. I'm intending to bottle this weekend but wanted to be certain...