Hum. New on me posting in this forum area. This trendy brewing of low-alcohol beer (<1% ABV) is a bit new to me (new to everyone?) so it might help others launching on this path, and it might attract comments to further help me too. I'm going to try and make something like "Big Drop's Pale Ale". I've only made "Brewdog's Nanny State" in this style (<1%) before, and there are no recipes from "Big Drop" so this is a bit of a shot in the dark. Brewday was Sunday, so this is retrospective. Start late in the day because there isn't going to be a lot of waiting around - 40 minute mash followed by 30 minute boil, and kegging day will never come because it is straight out of the kettle and into the kegs (no fermenter). The mash ingredients are quite straight-forward: 250g each of Munich (light), Crystal (150EBC), Caramalt and Wheat Malt for a 40 litre batch (all Crisp grains). To be mashed in 5 litres (+2.5 litres because of the mash tun's dead space) of untreated soft water at 69C (strike 72C). pH was 5.0 … what! But that's a different story. This is the mash! Looks more like I'm cleaning out the mashtun after emptying a "normal" size mash. I've toyed with the idea of having a small mashtun just for these beers (an old-fashioned "floating" mashtun to go in the boiler/kettle perhaps) but I use the mashtun to collect hot water from the counter-flow cooler for rinsing brewing gear clean, so the full-size mashtun will get messy anyway … may as well use this mashtun for the diminutive mash. Not sure if the mash was at 69C (high temperature mash), possibly was 66-67C. It is difficult regulating the mash temperature with these fiddly little mashes (in a 70 litre HERMS controlled mashtun!). After 40 minutes the mash is run off into the boiler and the spent grain "batch sparged", 10-15 litres hot water (75C) added and runoff again - there really is little point attempting a "fly sparge". The boiler/kettle made up to 50 litres with hot water (treated for a "yellow" "balanced" beer as would have been the mash water if I'd bothered). And brought to the boil. 70g "Bobek" whole hops added. 7 minutes from end 30g "Bobek", 30g NZ "Wai-iti" whole hops and 250g Lactose added. The whole boil was just 30 minutes. Start cooling in-situ until kettle at 75-80C, add 30g "Bobek" and slap lid on kettle for 30 minutes (actually about 50 minutes as I struggle getting the kegs ready). The kegs are filled from the kettle, via the counter-flow cooler, and a shelf cooler (both product coils, the cooler is hidden in that dark cupboard under the sink in the piccie) because the CFC would never get the temperature low in this weather (and there is a drought on, so it would be irresponsible cooling with a tonne of tap water). The fermenter in the piccie is redundant for this brew. The kegs each contain two stainless steel baskets holding a total of 170g "Wai-iti" and 70g "Bobek" whole hops. A 11g packet of "London ESB" yeast (Lallemand) is rehydrated (200ml) and shared out between the two kegs. No aeriation (no point) and my approach to "spunding" valves fitted. Wort temperature about 18-19C. No temperature control on these kegs and daytime ambient can be 24-27C. Those little regulators are set to 7PSI. The CO2 cylinder is only there to provide back-pressure on the little secondary regulators so they work as expected. Rather handy though, because two days in I could vent the keg headspace so that the headspace is all CO2 and not diluted with air (that's getting technical - but it is important, honest). These are new second-hand kegs (from Angel Homebrew - someone's still got some left!) and a different design to what I'm used to - these are shorter and more squat - and really do only hold 19 litres each. Hence the bottles on the floor; I had to empty a couple of litres of the 20 litres in each because the gas-in diptube was submerged (not good). Fermentation has started but isn't going strong. This is only day two and fermentations of these "low-alcohol" beers I know from experience will tend to be sedate. When fermentation picks up the pressure in the kegs will rise to 11-12PSI before the regulators "relieving" mechanism kicks in to vent the over-pressure (hence "spunding" valves - note not all regulators will do this).