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Hi all, at the end of fermentation I get a layer of very fine T90 hop pellet debris approx 1 cm below the surface maybe 1 cm thick. Beer is very clear at this stage. Beer is 3.8% and I use finely chopped irish moss for the last 15 minutes of the boil. I sieve out this debris using kitchen paper...

Hello all, the beer in question is a 3.5% pale bitter, 22 litres. hops were citra and cascade added as shown below 15 mins 5 citra 2 cascade 10 mins 10 citra 5 cascade 5 mins 25 citra 10 cascade 2 mins 60 citra 20 cascade adding 4.4, 6.7, 8.7 and 8.6 IBU (citra 12.4 AA and...

Hi all, our American friends often use rice hulls to prevent stuck mashes, here in the UK could we substitute with wheat bran ? Thanks.

I usually use 32 litres of tap water to make 22 litres of beer after mashing and boiling. Next time I will start with just 20litres of water but keep all ingredients as before. Then dilute at bottling stage to get 22 litres. Should save on electricity as less to heat up to 70 C for mash and less...

Hi - does anyone know of a table for below 100 deg C please ? thanks

Usually the sludge at end of fermentation is a compact pancake, but my last 3 brews it has been a load of discrete blobs that are easily disturbed when I bottle. I have not changed anything about my brewing technique. Any ideas brewers and brewsters ?

A contact at a local brewery has told me that PM and hop prices are about to go up 30-40% still good value though....

Greetings all. As my beers all tend to end up "too" bitter, I was considering boiling for only 20 minutes. I have consulted Doctor Google, but have not discovered why, or if, 60 minutes is best.

My last brew had 5 gm summit hops boiled for 60 minutes, with 100 gm cascade hops for the last 2 minutes. Still short on aroma and overly bitter. Would removing the cascade hops at flameout help ? Is 100 gm enough ? (22 litre brew)

I have purchased a selection of Coopers kits. The plan is to make them up to only 13 litres, with no sugar or DME addition. UNLESS you knowledgeable people have a better plan. Posted here rather than the kit forum as I want full mash quality...

Which is best for pale and golden bitters, please ?

My last few beers with protofloc did not clear to well. For a beer made yesterday I found an old jar of irish moss at least 10 years old. I added 5 gm for last 15 minutes of boil. When I skimmed the crud off the top tonight, the beer revealed was as clear as crystal, 31 hours after yeast pitch...

For a beer with OG 12 Brix and FG 6 Brix with wort correction factor 1.04, the abv's are , in order, 4.4, 5.0 and 4.65. Surely someone must have taken daily readings with BOTH refractometer and hydrometer and come to a definitive answer. We can land a spacecraft on an asteroid, this question...

HI all, so this is my water report. I make pale and amber SMASH beers with loads of hops - do I need to add CaSO4 or anything else please ? pH 7.4 alkalinity 115 hardness as Ca 100 chloride 74 Mg 9 Ca 85 SO4 113 Potassium 9...

Hello all - I am looking for more hop bitterness, flavour and aroma, having already increased hops to 150 gm per 25 litres. My water analysis is (ppm) calcium 85, chloride 74, sulphate 113, magnesium 9 - thanks.

I bottle into 1 and 2 litre PET bottles so next brew I will fill them normally with jug and funnel, screw on the caps not quite tight, squeeze the bottles until no head space left and screw down the caps. The CO2 formed during fermentation "should" fill out the bottles. Will report the outcome...

Mr Google knows nothing about this. I use 9 lb maris otter crushed pale malt in a typical brew. That is about the maximum I can handle. I was thinking about sieving another 5 lb and only adding the "flour" to my already 9 lb mash. Has anybody tried this. I use 32 litres of water and a large...

I have been told that hops added at flame out and left for 45 minutes have a utilisation rate of 10 - 15% - since 20 minute additions have a utilisation rate of around 14% can this be true ?

what is this please - I asked the poster but he did not reply.........

thinking final taste, mouthfeel etc............