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I'm in!

Me too!

Good man, I've done lots of brews in between- perfect for summer so i'm getting some pales brewed!

It's fantastic- i brewed this like a year ago and i just ordered the ingredients 2 days ago for take 2. Definitely one of my best ever brews. Shame can't find recipe for Neck Oil- would love to give that a go!

Hello- I have asked before but can i ask if anyone have a tried and tested clone recipe for Beavertown Neck Oil?

I brewed AG Gamma Ray (see recipe) last week. I appear to have made an error in putting in too much water to start with- the OG was lower than it was meant to be. I added 500g of dry malt extract and got it up to 1.040. It is now at 1.020. This is very weak-would i get more activity if i added...

That weird flavour has not gone away yet- just tried it now and it’s still quite strong- is there anything else that it could be? An infection maybe?...

Sickly sweet green apple- like jolly ranchers/ some other sweet version of apple flavour almost.

The target on the recipe was 1.012- hopefully that's not going to be really sweet..! https://beerandbrewing.com/belgian-saison-in-the-style-of-saison-dupont-recipe/ How would you bring the gravity down- more grain in the mash? Looking forward to it cooling down enough to get back on the ales...

Cheers Clint- when you say until it is finished, can i check what you mean. The gravity has got to its final gravity level so in that way it is finished.. So you reckon another week or so then bottle? Cheers :)

Nice one- cheers for the reply. I chucked away a previous brew as it had a similar flavour.. Rookie error! I reviewed my sanitation as i thought it was an infection and for this brew i was really thorough. Usually i would bottle my beers after 2 weeks or so- it's worth leaving it with the yeast...

I have an issue with a saison i have brewed (8th July)- it has a sickly apple flavour to it. I have read that it is acetaldehyde. I still have it in the primary fermenter. It was mashed at 63 degrees. The gravity has hit its target- Target O.G.- 1.065 Actual G- 1.052 Target F.G.- 1.012...

I have had a bad run- lost 2 batches in a row and i have not lost one in a long time and never back-to-back! So i was thinking about what the issue could be and i've narrowed it down to either a scrape in the inside of my fermenter. Or the cleaning of my plate cooler- i immerse my plate cooler...

I might add 10% more grain next time to see how that works out. I take it when checking the gravity of your wort after the mash you have to cool it down? I started with 34.5L and ended up with almost 19L so volume wise I am not too far off what I was aiming for. Tricky to get your head around...

Cheers When do you measure gravity- i just read an article that says they measure the gravity in between the mash and boil- and if the gravity is low, dry malt extract can be added to fix the problem of low gravity?

Jerry- Most recipes i have done include 5 kilos of grain- so is the 5 litres lost to the grain a constant yeah? And then what i am basically doing is running a boil with water to see how much i lose in a given time?

Gerrit- it will not be a problem that it is lower in %- the recipe was for a 6.5% beer and i prefer slightly weaker than that so may be grand- it is more about the taste being what is intended and being able to create what a recipe says- i have not got my head around this part of the process...

I have brewed a saison and my OG is lower (1.052) than it should be according to the recipe (1.060). I take it i put in too much water? I've been struggling with finding out the amount of water to put in for the mash- is there any guides for this? Does anyone have any tips for getting this part...

Seems a lot harder to cool the FV- luckily that is not an issue too often..

So I just wire the STC into my heat belt and it'll maintain the FV temperature? Just having a wee read- they sound very handy and easy (once set up).