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Sorry to bump this! Any thoughts? :D Mainly on whether this sounds like it would work out, and what's the best method to deliver the spices.

I've made several brews over the last year using Glasgow water (Milngavie apparently) and on the whole, apart from my own mistakes, they've tasted pretty great! I did nothing with the water at all on most occasions. Looking at the water profile, it's practically distilled (even more so than...

Hi all! I'm interested in making a pumpkin beer. I was looking for some thoughts on the recipe below. I'm intending to do an extract, and after reading, it seems that the spices associated with pumpkin are actually what deliver the recognisable taste, not pumpkin itself, i.e. it's not necessary...

In act of bravery (:laugh8:) I scooped some beer including the potential krausen directly from the top -- and it tastes OK! I then took some from the tap, and it oddly tasted less beer-like, but that's neither her nor there I suppose. Either way, all tastes good. Cheers for the opinions!

Hi guys! I So I came across a beer kit which was being thrown out, and so I took it and used it, not wanting it to go to waste! That was six months ago, unbelievably to me. I never got around to bottling it, as the brews I put more effort into took my attention and things have been pretty...

After the initial outlay, yes, it is for me, and by quite a bit too. In Scotland, we have minimum alcohol pricing laws, where the minimum price alcohol can be sold for is 50 pence per unit of alcohol, so it's quite easy to see what the benchmark is -- not that most beers' prices were really...

To give a conclusion to this thread, this ended up a really great wheat beer! I'm now brewing it again! Here were some notes I had from Beersmith. Ingredients Amt Name Type # %/IBU Volume 3000.00 g Wheat Dry Extract [Boil] [Boil for 60 min](11.5 EBC) Dry Extract 1 100.0 % -...

To give a conclusion to this thread, this ended up a really great wheat beer! After bottle conditioning, there was no 'green taste' at all and it tasted just like it did when I first shocked at how nice it tasted. 😃 I'm preparing to brew it again! Will be interesting to see if the fermentation...

Bottling as we speak. :thumbsup: In my defence, it was between my 2nd and 3rd gravity readings when I discovered it was rapidly going down, as I was trying to limit the number of readings. Then every time I checked so I could bottle it had kept going down!

Gravity's remained the same. athumb.. For what it's worth, if I had bottled it when it was, for example, 1.010, what impact would this have had on the carbonation (say, in 5 gallons and I was measuring sugar for 3.0 volumes)? Would the bottles have exploded? I guess what I'm asking, is what's...

Excuse my ignorance, but what do you mean that I'm one point off target? My estimated final gravity was (according to BeerSmith) 1.014, and I can't remember where, but the range was 1.009 to 1.019 (or similar). That said, I was intending to bottle ages ago - just the fact that the gravity had...

Yes, all gone, last seen day 3, and I didn't see any new krausen forming after day 15. It may have, but I didn't notice the outline of anything new.

Not sure to be honest. It looks fine, and outside of tasting a bit 'green', I don't think it tastes bad. I feel that the only real options are a stalled/slow fermentation that got fixed, or an infection. I noticed the attenuation is high compared to what was on the yeast packet (Mangrove Jack's...

:laugh8: You live to tell the tale. Took a measurement just there (day 25): 1.005 now, I think - could still be 1.006. It's hard to be super accurate with a hydrometer with such small changes. Airlock still occasionally bubbling. So holding off on bottling till I get a few more readings Tastes...

Sorry, I messed that up! It read 1.006 (down from 1.008 36 hours previous). I'm not going to bottle till I get three consistent readings 24 hours apart -- so hopefully it is still 1.006 today, but the fact there was a bit of bubbling before I measured yesterday makes me think it won't be. I'm...

Day 24 (actually 24.5) and fermentation continues unabated. Airlock bubbled as I entered, and I measured 1.006 on the hydrometer! It's dropped just as much between day 23 and 24 as it did between day 3 and day 15. I guess it was stuck and I didn't realise. Unfortunately, the beer now tastes...

Interestingly, I found this deep in Google: one of the comments is a brewer with the same experience as me - Mangrove Jacks - M21 Belgian Wit

How long in your case had you left it on the trub? I think (well, read, really) high temperatures are usually to blame for the fusel alcohols but I've never went out of range (and don't believe I taste any anyway) so I'm hoping it's not that - temperature's the one thing I can't control...

That's what I was thinking, and so I was surprised when the gravity had dropped. I'm pretty eager to get it bottled, but given that it's still occasionally bubbling, I am worried I might end up with some bottle bombs - though I don't imagine it can drop much further. (hopefully). I have priming...

It still tastes pretty awesome - just like a high alcohol beer though (which, being Belgian, I'm fine with), but it's possible that's placebo, as I already knew the ABV before I drank it. I don't think it's fusel alcohols or anything going by their description, but I guess it could be developing...