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Well, thanks everyone, that was useful! I have just re-run the numbers from the last few brews using the link from @Ben034 and it looks like my actual FG was always between 1.007 and 1.010. :D:D:D So all good then! Although I take away a couple of things from today, will definitely try to mash...

Oh my! Rookie mistake??? I didnt know about the correction factor! I will check exact numbers when I get home. This looks promising!!!

Thanks for the replies! I will try with lower mash temp next time then. Looks like a simple mistake. And it should also be easy enough to increase temp of grain bed when sparging (although my OG seems to be fine at 1.043) I use a refractometer which I have calibrated a few times. Any thoughts...

Hi there Having done about 10 all grain brews so far, there is a recurring pattern which is bothering me: fermentation always seems to take about 48 hours to start (I use a plastic FV, no sign of bubbles or inflated lid before then) and it always stops at about 1.023 or so I use an ACE...

By the way, I use Maris Otter as my replacement for 2-row. I think the original recipe claimed to be a clone of Sierra Nevada Pale Ale. Ideally, I would like something hoppier than that.

I suppose each one has a different definition of hoppy. I do like Beavertown's Gamma Ray for example, but I am not aiming for such a hoppy beer. Something more on the lines of one of some of the pale ales from Kernel. Something more hops and less malty flavor. Also, i am after a single hop or...

Thanks @Simonh82!

Interesting. My first brew was with Tesco Ashbeck but being my first brew I made quite a few mistakes during the process :mrgreen: Online reports from different forums suggest that Tesco Ashbeck has low alkalinity (20ppm or so) - that would solve one issue. And as @Ajhutch said, one just need...

Do you mean you would change Cascade for Amarillo?

Hi, I have brewed this Pale Ale recipe a few times. I found it online, can't remember well and I thought it would be an easy recipe to start my AG journey. The results are certainly drinkable but it is not as hoppy as I thought. That could be down to other factors (brewing...

Understood - thanks! Do you also add gypsum? What do you use to work out how much lactic acid you need?

The Beginners Guide to Water Treatment says: "As for CRS, it is more flavour neutral [than lactic acid] so can be used in higher quantities"

Stouts are my favorite style and I will be quite happy to brew them without any extra additions. However variety is important, not everyone likes dark beers. I appreciate your comments though, I did think about the whole brewing without chemicals thing. Which is one of the reasons I started...

I see, thanks! So the only (important) thing missing from the report would be alkalinity. I understand that hardness is not the same. But that's why I will be getting the Salifert kit, right?

Hi all, I am on my 6th all grain brew now. Over the last few months I've gradually taken different steps to improve my brews: I got myself an Ace Microbrery, worked on fermentation temperature control, added Campden tablets, improved my efficiency, and generally tried to learn about the...

Interesting, do you mean pitching at 22C/23C for example and then continue to lower temp to 19C/20C in the next few hours?

Just a quick update on this. I used some of the advice on this thread last Sunday: - I made sure there was a gap in between the coils of my wort chiller. Previously there was none. - I stir and stir and stir and stir like there was no tomorrow The result was a much shorter time to reach 35C...

Beavertown's 8 Ball is pretty good as well http://www.beavertownbrewery.co.uk/beer/8-ball/ Not sure how easy it is to find though :)

Very interested... very jealous

Thanks man. Unfortunately, I am useless with this stuff. I love reading about how smart people like you come up with all these homemade gadgets but I am just useless :oops: I am slowly building my kit up so needed an interim solution. I have a bunch of things I want to improve on (and invest...