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I have a supplier ready to go, it's now just a case of getting enough orders in to make the delivery cost worthwhile! This thread has been running a while, so I'd like everyone to post again and reaffirm what they would like incase some people no longer want any. These prices are operating...

2nd year on my Cascade, chinook, and hallertauer. They've all gone wild, particularly the Cascade which has reached to the top of the garage roof, and then half way back down! They are all now in burr

Okay, I'm trying to get this setup in Bedford! I've joined the local homebrew club who have a good bunch of members, and currently trying to steal Obadiah's knowledge to make this happen. Anyone forum based is welcome to get in in this too! Hopefully I can post something more concrete in a few days!

Judging by the size of the ladybird, they aren't worth dehydrating!

Give them a squeeze and roll them in your fingers a bit, when they feel papery, they're ready

Just starting to get cones develop on my Hallertauer Hersbrucker. The Cascade and Chinook are still in burr

I planted a Cascade, Chinook and Hallertauer Hersbrucker new from Rhizome in March. The Cascade is in a mostly shaded position and is smaller than the others, but all three are now in burr. The Hersbrucker has absolutely gone for it, got one bine at about 7 or 8 metres in length

You've probably suffered some autolysis, the only way to tell if it will be rough or not is to drink some!

I've not had the two you mentioned, should be quite lager like in colour, but to me they taste in ways quite similar to your regular lager, and in ways very different. The similarities to me are colour, the clean, crisp, dry taste, with low bitterness. An easy drinking summer beer. Where a...

How was it? When I was in cologne, Fruh and Gaffel were the two brands that I remember seeing the most. If you didn't get round to it yet, don't drink it straight out of the fridge, I think its supposed to be served at cellar temperature so about 10c

I hope it turns out nice! And I am indeed in the UK.

Weirdly I've just kegged today the kolsch 2 recipe, but using the pack of UBBE kveik I mentioned on my earlier post. Tasted quite nice when sampled out of the fermenter warm and flat, a bit out of style for kolsch though as despite the UBBE marketing itself as very clean fermenting and lagery...

I'm in Bedford, so not far from London. Would be interested to get in on a group buy or can potentially even contribute by providing storage. I have a dry garage with room for 2 pallets and worked from home even before all the Covid stuff so I am often around to facilitate people collecting...

Depending on the water, absolutely. Too much alkalinity can throw your mash pH out enough to result in a poor extraction and conversion

WB-06 is a good hefeweizen yeast which produces different results at different temperatures. Its optimal range is 18-24c, and its said the lower end of that produces more clove flavour, whilst the higher end produces more banana/bubblegum flavours.

Like Moto, I've never had a fridge to cool my fermentations, but there are many "lager" or "european"ish beers that you can ferment at normal house temperatures. Kolsch is beer style that I love, that doesn't require lager temperatures but produces a nice, malty, clean and crisp result. You can...