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I used the dry Cml Gretel yeast fermented at 22c and thought I got a bit of banana going on in the back round.. I found it a nice refreshing pint. Hold my hands fully up to not being any kind and expert!!

I’ve done the Greg Hughes American wheat beer too, I personally really enjoyed it. Horses for courses I suppose?? I enjoyed that much I brewed it twice!

I weigh my kegs when closed transfering my beer out of the f.v Mine weigh 3 and half stone on my bathroom scales when full just below the gas in post. Checked it open with water to find out the full weight.

Count me in please😉

Just my two pennies worth but I find a single scale hydrometer much easier to read.

I found the same thing when I made that kit ( bit cidery) when I tasted young. I'm always a bit keen to get stuck in!! But I did find by the time I was getting near the end of the batch which was probably two or three weeks after the beer had carbed up it was becoming pretty good, so don't give...

I could go to shop to be fair!

Fair play brother.. have no choice over here. Brew or be beerless ain't it. I mash in doors but have to boil outside for obvious reasons. I like to check my kettles earthing to the wiring quite regularly. UK r.c.d's are quite twitchy lucky. Have a good one

I'm glad rain can **** a brew day up for a Aussie too!!

I've read your starting to kegging bit Mick. I've taken a fair bit from that mate. It gives people a good place to look for to keep your eyes open on.

Have to agree with the above about picking up all what I know now from this forum. Not blowing smoke up chuff boxes. Started kits in the spring and I’m now muddling through all grain, still got LOADS to learn but I feel like I’m slowly piecing things together and more to the point enjoying it...

If you had a corny keg you could back sweeten with apple juice etc and force carb it with co2. I haven't done this myself but have read of it on hear. I'm thinking about doing it myself when I get my kegs

Start doing water chemistry, measuring mash p.h and basically getting my head all grain brewing a bit more then the bear minimum I do at the moment. As many others above also settle on a couple of house beers and try get a bit of consistency. Roll on 2021.

Oh yeah!! The 1500 was a bit lost on me when I first read your reply.. literally didn’t put 2&2 together. Day 5 and 3 days after it shall be then. Shall hopefully get this one done in the next few days

What do you reckon on timings? One after 3 days and the next when it’s fermented?

Hahaha.. spot on. Just see the vid. I used to love that film as a young rock fan

Your a good man. Thanks for that mucker. I can’t even work out how you came up with that first equation!!

I’m such a nunt.... but even more so.. if that per dry hop?

Evening all. Hope everyone Is having a nice Friday evening. I’m after a bit of advice... again! I’ve recently paid the couple of quid to download Harrison’s brewery’s vacant gesture recipe and have scaled all the fermentables and boil hop additions but I can find a way of scaling the dry hop...

All very interesting hearing about the different qualities these different malts bring to a beer, I’m very much just blindly following the recipe’s out of the book at the moment and ordering as per what’s needed. Still very much at the bottom of the learning curve!! Got this one brewed and in...