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Always fiddling with the grain bill. 4kg pale malt is my standard, just made this again with 200g crystal and 100g torrified wheat. Hop schedule remains unchanged. I do prefer it with the crystal addition.

Not posted for ages don't really know why but I'm off this half term and brewing like crazy, mostly due to the weather but also because I'm trying to get stock levels right for Christmas. So far this week I've kegged my own all EKG IPA and Dave Lines Barnsley Bitter (with the pale malt upped and...

My mash starts at 68c and will drop into the 50's over 8 hours. Typically I will get at least 1.050 from a 5kg grain bill for a 23l brew length. My FG rarely goes under 1.010. Never had thin watery results. The BIAB forum will tell you grist ratio is a myth. I doubt that because commercial...

I love overnight mash except I do mine overday, put it on before work boil it when I get home. Beers are too similar to tell the difference and the only stat I really go by is taste.

There are good guides on BIAb on here. I'll find some of we things we previously advised There you go http://www.thehomebrewforum.co.uk/viewtopic.php?f=30&t=35233

I asked what yeast they use in brakspear at wytchwood and they wouldn't tell me, if you visit though the yeast strain codes are on a whiteboard outside the fermenting room. Unfortunately I didn't make a note of the codes!

Algernon, go biab, you won't regret it!

:cheers:

What's the theory with the hop additions at 50, 40 and 30? I've not seen that before. Really intrigued.

It finished fermenting In February and just smells like cider to me, but thanks guys. The air space is because that's how much was left after I racked it to a secondary.

Cheers lads I'm going to give it a whirl to see if I agree :cheers:

I'm not going for a smash, I want a touch of crystal, I'm planning to use S05. I thought about 20g at 60 and the 40g at 15 and 40g at flameout. I wondering if anyone ha thoughts on this?

23 litres

Try a wherry next, I don't think you're allowed to call yourself a home brewer until you have ;)

Due to the difficulties I didn't bother. It will have been around 1.050, my technique is pretty consistent. As I've said to you before though taste is the only stat I really care about. If I use 4.5 kg of grain I usually get a beer approaching 5%.

Goes well with pork tenderloin, shellfish, grilled asparagus or any chocolate dessert? Is it still ok to just drink it??? :cheers:

Gravity test and cheeky tester...wow, the cock up is going to form, tastes phenomenol!

Good work Calum. It's amazing how close you get with your volumes.

A touch shy of 23L I got 1.052