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Gax

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So - I done did the thing. I've got some pictures posted below. I'm happy to report that I hit all my numbers as predicted by brewfather and that should hopefully work out to something nice.

90 minute mash - 30 min boil

1 kilo Maris Otter

13g East Kent Goldings @ 30 min - I used a bag because I wasn't paying attention and bought unpelletized hops and I didnt know how that would work out?

5g Nottingham

Also did some water chemistry to get that into the balanced profile on brewfather.

1.040 OG

I was pretty happy with the sous vide stick method i saw in a David Heath video. Theres a couple bits I'm gonna do differently on batch 2 though. I've rigged some basic temperature control thats not the most effective but it should be good enough givent he time of year here in Manchester.

According to brewfather this is pretty close to a British Golden Ale, so we'll see what we get.
 

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Well that's gone a funky colour overnight. Meant to post this yesterday, but had good news about buying a house and celebrations were in order.
 

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You did it! Well done.

Although that yeast looks like it's ready to blow the airlock off - if you need to then do remove the airlock and bung, and replace it when the yeast has receded back down the neck after a couple of days.
 
Thanks y'all :):):) I was worried something bad had happened when it went through the colour change.
 

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