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That's a good use of your time, perhaps drink a home brew too!

Looks good, good job!

Typically you'd top up your fermenter with clean water before you pitch the yeast. My advice, leave it as it is, relax and have a home brew.

9 days is fine in primary. If you're gonna leave it for longer than 5 weeks, I'd suggest racking it to secondary.

Krausen dropped.

And this is why I needed to join this forum. It's threads like this that will go a long way for a brewer new to the country. I've checked a lot of sites for my supplies. I've tried the pitiful few places near(ish) me. I thought I was doing well buying my base malts straight from the...

Thursday I tasted some of Number 4 and realized I was going to far to the sweet side. So I've adjust the recipe on number 5 back up to about 17 IBUs. Made a few other adjustments as well. I've updated the OP to reflect these changes. I ended up roasting up the grain just before I brewed as I...

Originally from Southern California. But lived a while in Dallas Texas as well. Oh no, I didn't wait long. I pretty much had plans to brew as soon as we arrived.

Hehe, hand luggage. No no, we moved our whole household. So we rented a full size container. It went by boat, we went by plane. It took a couple of months for it to arrive, then a couple of more months before we could sort our stuff. Moving effectively all of our household items into a...

Yep, I like to taste the grain. Though there are a couple of things that may bring the IBU up a bit. First, I use whole loose leaf hops. Also, I do full wort boils. These two factors effect the IBUs of the end product. Back in the states I used to do lot of extract brewing. This isn't much...

I've been playing around with the local ingredients trying to come up with a new house brew. Using Maris otter as my base, which I pick up by the sack from Warminster's. I am fix'n'ta brew up number 5, or the fifth brew since the move. I prefer session beers. But when I end up with something...

I don't bother much with finings either. It's about taste to me. I don't enter my beer in competitions either. I have played around with Carrageen (Irish moss) in the boil. Works really well. Also note that gelatin is also made from animals - for anyone brewing for a vegetarian.

Quick, put a couple of taps in those ears!

I moved out to the UK last year with my British wife, we're down in East Dorset out in the sticks. Figured I would register onto this forum to keep up with the local brew scene. Been brewing since 1993. I brought my kit over from the states, I do all grain over propane. I do ale, lager...