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Protect from low temps? In what sense?

Check that lids have sealed properly. How warm during those 2 weeks before the fridge? Take a couple out, put somewhere warm (room temp) for another week or so. 3 drops is a lot. Are your positive fermentation was well and truly complete?

Kegged? Bottled? How? Recipe? Carbonation method? There’s loads here who will help but give us more than ‘why is my piece of string so long’?

Enforced celebration and goodwill is a **** idea. You have a good family, you enjoy spending time, christmas or not. If it doesn’t work for you any other time, why would it now?

Take what is critical useful feedback Martin (which some of it is) and ignore all that isn’t. Comps are a big, multiple person effort to get off the ground, honest feedback helps make every one better than the last.

Presuming you’re comfortable with steeping spec grains, basically trade the pale malt in the recipe for pale malt extract to hit the same gravity. If not doing a full boil, your boil gravity will be increased so you may need to adjust bittering additions* or add some of the malt extract later...

And you can always argue with results if the method is suspect. Look at Yellow Bamboo

Thanks. I know how it works. Funnily enough, a bunch of really knowledgeable, well educated and well funded groups and individuals throughout several decades and all across the globe have run much more well designed experiments and come up with completely different results to brulosophy - all...

No, the burnt taste won’t go. Yes if you mash in without the element and do a protein rest (I’d aim mid 50s*, 5-10 mins max), you should reduce the likelihood of crud but you need to ensure you clean the element thoroughly after every brew. I clean mine by boiling some sodium percarb solution...

According to brulosophy, there’s no discernible difference between anything, ever. Except brewing salts and mash pH

Brulosophy found no difference between 1 and 5 packs with their mates in the shed? Whatever will they debunk next?

40 ibu is good in my book. 35 - 45 would be my aim. Balance the higher bitter with a tad more crystal if desired. Pilsner urquell and westmalle tripel are both around 39 as an indication. No sugar. 50-100 ppm calcium, calcium sulphate the salt of choice although I may dose 1:3 sulphate/chloride...

I was being sarcastic. Boring ******** full of teen mums, young kids driving round the block for hours on a wednesday, dull buildings, a ****** pub and a bad Greek restaurant. Botanical gardens are nice(ish) I feel your pain.

IBC is a great example of a small, niche business that offers product otherwise unavailable, conveniently and at excellent prices and top service so if I had to carry a small increase to continue to see that happen, I would. Don't want to, but I would. Just really scratching my head to see the...

So IBC, for example has to recode (or pay for same) all the beers they stock, even though a good whack of those will be going outside the state and therefore recycled elsewhere? And J & A will have no choice but to jack up the currently incredibly well priced six pack they send out each month to...

WB06, as far as I'm aware is a German Hefe strain so you will get a different result to using something like WY forbidden fruit or Belgian wit in general. Wit also uses unmalted wheat as opposed to/as well as malted wheat.

Hamilton is such a picturesque town though.

Easy to translate AG to extract if you like the look of the recipe.

There's never enough

Fair enough. Cheers