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Fyne Panther IPA 🍻

Soon it’s time for Bruges Beer Festival, anyone going or anyone any tips of beers to try this year?

No to both of those. Wasn’t aware that they needed pre cooking. Is this always the case?

Thanks for input. I increased but by a bit more, nearer 20%, total 15% of the malt bill. Fingers crossed it’ll work out fine. (No stuck mash)

Morning, Have planned a brew for today but just realized my flaked oats are with husks. I presume I need to adjust the weight but not sure by how much. Anyone an experience of this? // Phil

I’m in

Great input guys, thanks for that!

The main reason for doing it is space, I prefer to condition in a batch rather than in the bottle, also want to avoid bottle bombs. Another aspect is the temperatures available to me. Where we live in Sweden (Brit living abroad) the garage temperature can be as low as -20 and indoor 22-24. Not...

Hi folks, Have a strong Scottish Ale on the go, about 9%, and am going to condition it in a 2nd fv for several months. Would really like some advice on what temperature this should be done at. I’ve fermented 2 weeks at 19,4° (as per the recipe) and wondering if I should keep that temperature or...

Agree, it depends on the circumstances. First came in touch with sparring was when I did an imperial stout 97 OG. Missed it by 03. But an amazing beer, if I say so myself.

I get a few more points but I get a lot more beer as well at that gravity, probably not far off 4-5 liters more. Otherwise the quality is pretty much the same though it seems it is a little clearer. More to clean, I don’t agree. The only thing to clean is the fermenter I use catch the wort but...

13l mash (depending upon grain bill) and 15l at 75° for the sparge. No real hassle to be honest and the results are much better. Higher volume and gravity roughly the same, win win.

I’d leave it for quite a while if you’ve got it in a glass fermenter. No risk of oxygen getting in. I bottled an Imperial before xmas and left for there months in the fermenter. Wanted to leave it for six but my curiosity got the better of me.

The rubber compound is the important factor. It’s softer. An important thing to think about is age. The tread could look really good but if they are old the will be as good as a hockey puck. There is a huge difference after two to three years.

It’s only in the last couple of years that lorries must have winter tires on n Sweden before that it was voluntary. Don’t really know why, but there weren’t loads of accidents before.

I live in Sweden and winter tires are compulsory. Don’t understand why you would use stud fri tires. They really make a difference and you can drive at motorway speeds without any worries. Obviously the studded ones are much better and where we live(in the north) they’re on from 1st October to...

I always brew to a recipe. Quite new to it so using these as guidelines to gain experience. Soon, very soon I’ll let go of the reins.

I do the oven method as well. Works wonders and no hassle with chemicals. Instead of cling film I put foil on each bottle before putting them in the oven. Once they’re cooled they’re ready for storage.

Found it. Thanks for the tips. https://www.thehomebrewforum.co.uk/threads/saison-dupont-clone.9593/ Think this could be a great next beer.

A saison could be a good choice. Can you recommend a recipe?