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I wouldn't worry too much. Before you do too much delving.... Malt extract specs vary. Extract of best pale malt can be roughly from 270 to 310 litre degrees/kg. For instance. If you add 100kg of malt at 310l deg/kg (310×100=31000 deg sac) in a 600litre brew, would give you a figure of 51.7 deg...

As Graz said, bacteria/wild yeast is everywhere, how did your sour dough starter get.....started? This is why it's important to chill your hopped wort ASAP and get your yeast in!

Hi Alex, To expand on info/advice. Magnum, generally not grown in the UK commercially is a very hardy hop, it was relatively recently bred to tolerate local swings in climate (Hallertau region). Hence Magnum will yield in the region of 40-60% more than 160 year old Fuggle, to manage expectation...

Lee, as Zephyr say says, if the fermentation has stopped, get it off old yeast, it's not anecdotal its fact. Yeast a the bottom is finished older larger cells. Yeast that is is still in suspension is younger active yeast that is more capable of absorbing 'undesirables', cleaning up your beer. If...

Without using chocolate, there are many ways of getting the flavour of chocolate into beer. All have been touched on here, including the negative effects of actually using chocolate derivatives. It is getting the correct blend of roasted malts. This will negate the need to doctor the beer with...

Alex.mc, don't expect too much for the first two years. After the first year, any cones that do appear, by all means pick the cones from the plant, same for second year, only on the third year 'harvest' the plant, ie cut it down and pick. Not cutting the plant down in the 1st couple of years...

Sorry, Count! Should have been more specific, both in the boil 5-10 mins from end. You want the yeast to bio-transform the oils, soften and develop depth of flavour. Only a few grams mind, Iused to put in about 2kg of coriander and 5 of peel! (in 40bbrl, 6500litres). Pro-rata this and it should...

Terrym, that is also a good indicator, but even commercial growers rub them to see if they are ready. That said, you could think they are ready and pick them, but they may have developed more intensity! Cone colour can be an good indicator. Dont worry if there is superficial browning on the...

Adding acidic products to beer will throw a protein haze, it is due to the reduction of pH. The beer should be stable though and prevent oxidation. Drunkula-try fresh ground coriander seeds with orange peel, coriander has similar terpene oils to hops and goes really well.

I have to agree with Jimthebrewer here. We have both worked with breweries, flavour matching/profiling is a very important and also challenging for successful, competent brewers. Along with inevitable variation already mentioned by Jimthebrewer, supply chain is also another factor to...

Just some words of advise for harvesting times. UK hop harvest usually starts around August bank holiday weekend. Starting with early choice (Golding) through Golding (other forms, there are a few inc EKG) then Fuggle, onto WGV & Challenger, then finally the Targets, Admiral and Pilgrim, which...

If they are seed, they wont be true to type, ie the female will have provided some genes, but the male pollinator will be unknown. This is very hit and miss, but some varieties have been found this way. Even if they are ornamental hops, the female attributes will have been diluted. Each seed...

Most hop oils are steam distilled. They are usually diluted in food grade propylene glycol, and sometimes 5% ethanol (to prevent separation and increase shelf life). These are used for aroma, isomerised hop extract is for bitterness. Hope that helps

The brewing industry used to provide recovered CO2 to their pubs. Due to the break up of the brewery/pub ownership by the Monopolies and Mergers commission, the larger breweries producing less beer, cost of 'scrubbing and cleaning' the relatively impure recovered gas , health and safety...

As to malt, we export more than we import, therefore the domestic market shouldn't really be affected. We ship speciality malts like Maris Otter to the US, i cant see why the status quo should change there. The current weather not Brexit, (I recently had a chat with a few grain merchants), is...

Brexit has already made a difference with our currency. as Iancon says and Bezza sums it up nicely. All a bit in the air at the moment, depending on what deals, if any are struck. AJ Hutch is correct about harvest & prices, but is looking good for the US this year (currently subject to 5.8%...

Only if you have cones developing in the shaded area.

I think there are valid points here. Yes beta oxidation, and I would also suspect the yeast has carried on fermenting in the bottle, yeasts with low flocculating properties have a tendancy to continue fermenting, what was your final gravity? I very much doubt pure O2 is the culprit, yeast will...

The reason for conflicting 'perceived' and 'measured' bitterness is directly related to the IBUs of the beer from kettle, before fermentation. If the bitterness is on the lower side, 20-45 IBUs, dry hopping will increase the bitterness, mainly due to the increase in humulinones (& alpha) these...

The most important thing about champagne yeast is that it does ferment complex sugars, but takes time, a long time. I have drunk many beers, some as high as 28% that have been finished by this yeast, tastes like tawny port and brandy, and has the same level of effervescence, flat. Sadly I drank...