Search results

Hi, off the top of my head I think I was around the 35 mark, the last batch I made was pretty damned good too, disappeared far too quickly! Next time my computers open I'll check for sure.

Update. After the interrupted mash, called into work, I got home 8 hours later and boiled up the now cold wort. Threw in the 60 minute hop addition and had a boil over. I really am more competent than this normally, I blame being knackered! So anyhow, estimated the hop loss and added another...

Got my HPA mash on at 0953 this morning. 0957 called into work. Gave it half an hour then switched plan from fly to batch Sparge. Quick vorlauf and instructions to my Wife to check and tip the cooler if needed. I'll have to boil it tonight, hopefully hasn't stuck. Fingers crossed the wort...

Well my recipe looks like this, basically nicked @MartinHaworth's, i'll let you know how it goes, brewing a couple tomorrow. Good to know i can scavenge yeast from the bottle, never done that before. Checked the price of HPA on the Wye Valley website, £24 for 8 bottles!

Thank you for the quick response @Petrolhead . I've put @MartinHaworth's recipe into Beersmith (thank you Martin) and it's coming in at 42.5 IBU's. Why do these calculators never agree! I think that'll suit me. Going to use either Nottingham or Safale 04. Cheers!

I've been following this thread and planning a HPA clone since lockdown. Really missing that stuff, a good pint of HPA on a hot summers day is like nothing else. Have you come to any conclusive recipes? It's been good following the discussion thank you.

Are they asking to end the lockdown or end the lockdown rally? Two different things. I'm not saying they're not particularly intelligent, but....

My Kveik IPA is on tap, Citra and Idaho 7 hops, Belgian Pale malt. It's only been 16 days since it was brewed and i'm very impressed despite over gassing it in the keg. 7.5%. Fermented at 40 degrees in 3 days and tastes beautiful. My mind is blown.

Hi, For anyone who is interested, i finally got around to doing this yesterday. Didn't go entirely to plan but it should produce 4 decent smash beers. My main burner needs to be used outdoors and it hasn't stopped raining, i'm bored of building impromptu shelters. Mash: Pilsner as a base malt...

Thanks for these replies. It doesnt sound like there is anything too concerning with this approach. It looks like either: a. mash out and chill with a coil thats been boiled in water b. boil the wort and coil for 10-15 minutes then chill I think i'd be tempted to go with b as i could transfer...

Most likely just gassing off, I've had a beer do it for 2 weeks. The Co2 produced during fermentation dissolves in the beer and is released slowly, this gives the appearance that fermentation is still taking place.

I'm hoping to make a series of Smash beers, a gallon of each. As I only have a couple of pans for the boil, I'm thinking about making a 5-6 gallon base malt in a single mash, chilling this quickly to stop enzyme activity, and then boiling gallon batches over a couple of days. Are there...

Deionised water used for topping up car battery's is not necessarily sterile, distilled water is.

I'm pretty sure Big Job is brewed for Tesco under license in Burton

Thank you Matt76 too! Great stuff, i did have a look for a version of the file but must have missed it, you've both saved me a lot of time making up my own, Cheers!

Thank you for that, i clicked the link and made a copy that saves automatically to a cloud perhaps?! Is there a way to edit a single label that will edit all of the labels, sorry, not familiar with the inner workings of these things.. EDIT: Yes it automatically changes all the cells, utterly...

Hi, Would anyone be able to share the excel file directly on here please, it looks ideal but i cannot download from the original site and it's not letting me join.... With regard to attaching the label and being able to easily remove it, have you tried milk? Works for larger labels, sticks...

Just to update, the Idaho 7 / Citra American IPA is in the keezer and draining quickly, really peaches and oranges on the nose with i great bitterness, absolutely lovely, i'd be chuffed to bits if i found this in a pub!

Let us know how it turns out, i'm kegging my 8 litres today, smelt and tasted great 2 days into the dry hopping so fingers crossed.

Well my beer tastes pretty good, i put that down to good sterilisation rather than good technique. I'm still at the fumbling around and unsure stage with all grain, i've only had one go wrong.