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I've started to enjoy a blonde beer. It seems especially suitable in the summer, well chilled. My problem is that my brews are a tad too dry using just Maris Otter, despite upping the mash temp. so I've acquired some caramalt 20, which shouldn't add much colour but should add sweetness. I've...

I've found in my 217 brews (when I found who drank all that beer, they're in trouble!) that dry hopped beers are less clear and much more prone to chill hazes. ATM I'm tending to cool the brew to 75C and add my last hops at that point before filtering into the FV. The flavour is different and...

I find I can get an overnight mash going in less than half an hour. It's a big time saver the next day. This has got me thinking about sparging up to volume, heating to 80 celcius for hygiene and doing a big hop stand, no chill and subsequent dry hop. Easy peasy.

I wouldn't take the risk when new yeast is a few quid an guaranteed to be sound.

Time is your friend. No matter what methods you use there will be some particles of yeast and all sorts of other brewing ingredients so even with forced carbonation it needs 2 weeks minimum.

Sounds to me like you do an awful lot of messing around during fermentation. Why not try a simpler brew where you put it in an FV after the boil and cool then leave it for 2 weeks without touching it? That way you're eliminating almost all of the possibilities and can add back stages one at a...

Tesla admit that if you fully charge and fully discharge their batteries you get 300 cycles before they get down to 80% capacity. If a car does 250 miles per charge that's 75,000 miles but in normal use, not tests, mileages are significantly less. If you rapid charge then good luck. You'll toast...

I BIAB (sort of) and just scoop the cream coloured yeast and whatever else from the bottom of the FV when I've bottled. I usually take about 4 dessert spoons and keep it in the fridge for a day or 2 until I brew again. I had an infection once in warm weather so won't do this in summer again but...

I'd advise that you keep brewing. It's amazing how quickly 70 pints can disappear!

A quick update on my Ekuanot use......it's good on it's own and goes very well with Mosaic.

I've just started a BIAB brew with an overnight mash. My 178th! What I would do in your shoes is mash in the boiler for an hour then heat to mash out temp., hoist the bag to drain. Pop the bag in an FV and open it. Add the batch of sparge water and stir, leaving it for around 10 minutes to steep...

I don’t get the green pepper thing in the finished ale. Next brew I’m bittering with EKG and combining EKUANOT with Mosaic.😋

Interesting points. I’m just drinking a bottle and it’s right up there for me. Maybe it’s like a lot of the Isley malts. I love ‘em, many can’t stand them.

I’d just describe it as a pale ale. I’ve brewed around 170 AGs of a similar nature! Who drank all that?

I knew it would be good whilst it was still fermenting but now it’s ready, just about, to taste. I bittered my 23 l with 20g of EKG and split 100g of my flavouring hop into 4, adding at 15, 10, 5 mins and flameout. If you like citra, Amarillo, centennial and the like you’ll go gaga for EKUANOT...

I use half a teaspoon per bottle in pale ales and 80-100g in a 23l keg. I prefer a draught ale level of fizz rather than a lager type level.

Bottling earlier doesn’t mean it will necessarily be ready to drink any sooner. It’ll still need time before the flavour matures so you may as well be patient. You’ll also end up with less material in the bottom of the bottle if you wait a while, which has got to be better.

Wow! What a lot of replies. I’ve not been cooling before my flameout addition on my last few brews but after reading all the above thoughts I’ll cool to 80C next time. Another thought. If you really want to taste your hops in a home brew, have a few days off from drinking:oops: or drink beers...

I first heard of dry hopping in the 1980s and have used it in nearly every brew since. Until recently, when I’ve dropped the dry hopping and brewed what I consider better beer. They are plenty hoppy enough and the hop flavours persist for a long time. I find the later the hops, the quicker the...

Commercial or larger scale brewers tend to ferment for a shorter time than homebrewers. Not really sure why. In this example it only gives you 10 days in the FV rather than 14. I went on a tour of Hawkshead brewery and they keg at 7 days and allow the residual sugars to carbonate the beer. I...