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I went into a local pub near me the other day and was mighty impressed to see three ‘Best Bitters’. Three Tuns Best, TT Boltmaker and B&P Original (brewed by Brightside in Manchester I believe). The Boltmaker was fairly average (perhaps unsurprising given I’m nowhere near the brewery). The B&P...

Reviving this thread as a means of documenting some process changes. Yesterday brewed a Best Bitter. A good cask bitter would be my go to in a good pub. Hard to replicate I know, but with some temp control for fermentation I’m having a play with some liquid yeast to see how good I can get…...

Lovely, that’ll do for me. OG is only 1.043 and around 16 litres of wort, so think I’ll be more than fine 👍👍

Tomorrow I’ll be brewing using liquid yeast for the first time.. WLP013, one of the Pure Pitch packs. I was planning to make a starter (though admit I’m now short on time!) Started using an online calculator and wound up confused.com Going on the QC report, this was manufactured around June...

Thanks! Didn’t know this 😊 Yeah this is what I usually do. Got quite paranoid my first keg was faulty til I realised you need the pressure to properly seat and seal the lid 🤣🤣

Yep, after I wrote this I thought 10 would make sense as it's also the level I'd set for carbonation on CO2 so, all things being equal, should end equally carbed. I'd like this to be quite softly carbed so I'll go a little lower, knowing I can top up on CO2 if needed.

Mine have the ring pull as per the pic. Didn't know you could set in an open position. I'll definitely do that, thanks! athumb.. Yup, as you say, controlling the ambient temp @MashBag. Thanks @Twostage, good to know controlling the fridge temp is workable. Good point RE serving in situ...

I did consider open fermenting, but feel I have a whole other bunch of questions about that.. :laugh8: :laugh8: Forgive a stupid question but how do you mean the PRV will stay open? I was thinking set it to 17 degrees because the Inkbird prove will be in the fridge but outside the keg...

I've picked up an under counter fridge this week so can finally begin some properly temp controlled fermentation. Hoping to brew this weekend but looks like all my fermentors (standard 25-20L buckets) are too wide to fit in the fridge... However, it will happily take a corny so I'm considering...

I think it’s a completely new recipe. I noticed it a few weeks ago and bought a bottle. Nothing like I remember, and the info on the recipe looks quite different. Then again, I think they did this with fursty ferret as well, it’s much hoppier than I remember..

Great! PM me with your details and I'll get them out to you ASAP :)

Great, thanks. Definitely going to give this a go. I love cask beers and have been wondering for a while how best to get close at home with what equipment I have available.. Think I’ll go as you have, but after a week or so in the keg at ambient with priming sugar, hold and serve at cellar temp...

A question if I may @Hazelwood Brewery . Im planning on doing something similar to this with my next attempt at a best bitter. I’d considered fermenting and transferring to a keg when a few points off FG, allowing to ferment out in keg, eg imitating what commercial breweries do with cask beers...

Just found a few packets of Lalbrew London dry yeast in the fridge. Don’t think these 11g sachets are available any more from Lallemand. The BB date is Aug 24 and I doubt I’ll use them in the foreseeable. If anyone wants them I’m happy to post to another member for free. Rather see them used...

Haven’t posted for a good while. Had a couple of glasses of this tonight. Citra hopped pale ale, first experiment with Kveik yeast. I found the orange a little overbearing at first but after a couple of weeks in keg it’s mellowed out nicely. Spent Sunday afternoon drinking B&P Original...

I'd just keep an eye on it if I were you. Check the temp at the top of the mash and the temp on the runnings from re-circ arm / tap and make sure they're in the right area. There will always be a slight difference from top to bottom. I reckon it's probably particular to each unit. Likelihood is...

I also brew on a Mundschenk, after a few stove top brews in a 10L stock pot. I love it, find it easy to use even as a total beginner. I find on my unit there's a difference between the temp display and the temperature of wort both at the top and out of the re-circ arm (display is a couple of...

Brewed a Citra Pale Ale on Friday. 12L @ c. 5% 2kg No. 19 Maris Otter 200g Wheat Malt 150g Rolled Oats 50g Aromatic Citra Lupomax @ 20, 10, 5 and H/S for around 40 IBUs. First time using Kveik (MJ M12). Pitched and held at c. 30deg. Checked yesterday evening and only a couple of points of FG...

after a good run of successful brews, I’ve ballsed up my most recent, which was intended for a party for our sons birthday two weeks today. An intended golden ale, repeat of a recipe that worked well. I let it get too hot during fermentation and it’s giving off some nasty cider-y type flavours...

On the topic of a decent book (assuming you are a newcomer to brewing wink...)... I started out as a complete beginner last year and 'How to Brew' by John Palmer was a big help.. It's quite nicely laid out in that the first few chapters give enough info to get started, walking you through a...