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Did my first brew in ages recently, using my home grown hops. There's a tap in the lid of my fermenter, basically using it to plug a hole in the fermenter that I used to put my temp probe in. Well I've just gone to transfer the batch and realised the tap has been open for the past 3 weeks...

Anyone tried making it? I've vacuum sealed about 12 big organic garlic bulbs, put a few layers of foil on the bottom of my old slow cooker (which doesn't have a keep warm setting, just low or high), then plugged an inkbird in and set it to 60c. I also put a closed jar of cooking oil in the...

I've had musty old books/mushroom kind of flavour once which wasn't enjoyable. I wouldn't worry about fermenting smells though they will likely fade as the yeast clean up.

Sainsbury's has an open source mandate on all beers. "Secrets are just lies you haven't told yet" - Gary Sainsbows That, or its listed on the ingredients on the can 🤣

https://www.sainsburys.co.uk/gol-ui/product/beavertown-neck-oil-4x330ml Yeah it's actually listed in the ingredients as US05

I have a late start on a Thursday so have started drinking a few beers on a Wednesday night. I was thinking of brewing something around 3-4% but with an SG of something like 1.030. I can drink twice as much for the same calories 😂

I've signed up to this! It's only across the water from me.

Ok, overnight mash it is. I do still have my eye on it to make a "diet beer" for midweek drinking though 😂 Out of interest what did you use it for @An Ankoù

Fair enough, but I wouldn't really call it a "stupid fad chemical addition" any more than using a powdered single yeast strain. It's all microbiology. It's an fungal enzyme, and is by no means new, it's been used for many years for many applications, including in a number of commercial beers...

https://beerandwinejournal.com/can-co2-form-a-blanket/ "Co2 blanket" is a myth. But anecdotally I haven't noticed any issues with oxidation either but I just worry because if it does happen with a lager that's 2-4 months down the pan.

I always wonder about this, I heard that lowering the temperature causes oxygen to flow back into the fermentation vessel, I've done some keg fermenting but didn't have a great time with it myself plus I don't like losing those few pints to trub. I also like using a clear FV for lagers so I can...

Anyone used glucoamylase? I am considering a double pilsner, basically a pilsner malt smash, 7-8% and a good amount of Saaz. I don't want it to be heavy and will probably do a step mash, but I think I will end up with a pretty high FG whatever I do, so was considering using some glucoamylase...

Were you planning a diacetyl rest? I always creep my lager up in temp after the first week or so. Usually something like 0.5c a day for a week, or until it's done fermenting. It keeps the yeast activity going and gets it to finish a little quicker and gets the diacetyl rest done at the same...

I've been considering this too, I think if you are expecting something to give you perfect readings this is not the tool, but for a "ballpark" idea I think they can be useful. I'm still on the fence, there's a fair bit that can go wrong I think and it needs a bit of computer knowledge to get...

I've done it a few times and not noticed much in the way of vegetal tastes either, and I have an IPA on tap at the moment that has 100g hops in a mesh hop filter. I have a spare keg though and was considering transfering out, just because I've heard that's the done thing...

Anyone who keg hops like @Brew_DD2 do you leave the hops in or do your transfer to a second keg after a few days?

I don't really see many people like that myself, but I will say one of the things I like about this hobby is the innovation and all the options available. Those guys are probably the next generation of the kit and kilo brewers of old. They want a no fuss way to make a pint, and with minimal...

What's an app brewer?

Good luck, I'd be interested to hear how it turns out and what the FG is too.

I bet the beer will be great anyway. I was drinking a couple of Neon Rapter beers at the weekend and they were all really good. If you try brewing it again, you could try adding some rice hulls, lower the temp a couple of degrees and see how that affects it. My guess is gummy mash plus high...