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Depends on the aa% which can vary a bit. The last batch I got were about 3%. I tend to aim for about 25-30 IBUs in a pale ale and about 20 in a saison.

Made a pale with styrian goldings last weekend and I love the stuff! Very versatile hop and delicious flavour and aroma. Have also used in saisons and it works very well!

Certainly looks interesting and nothing stopping you doing a transfer to a corny under pressure to keep your existing serving arrangement in place.

I'm not that driven by efficiency. As long as I am relative consistent for similar gravity brews it means I can replicate things reasonably well given the variable in the home brew environment! Brewhouse efficiency also is impacted by losses to grain absorption and trub. I don't have a pick up...

Next time you brew measure the gravity of your sparged wort as it will make a difference that can be calculated. It will also make it a bit more difficult to measure your evaporation, not impossible, just more challenging. If you keep your process the same over a few brews then you will get...

Are you topping up with water or with sparged wort? It might be worth checking the gravity of the running a from the sparge to see what that is contributing as adding volume of lower gravity wort to the boil could be diluting it along the way which could explain a drop in gravity.

That makes more sense but I still think it is difficult to pull 46L out of a 70L pot. I have the same set up and normally manage about 40L into cubes with about 5-7L of boil off over 60min and about 5L of trub loss. I have managed 3 15L cubes of 1.045 pale ale but that was really pushing the...

Just had a look at you beersmith file and your boil size is bigger than your kettle with you batch size only being a few litres short of your pot size. So you say your pot is 50L but your boil size is 15.13G which is 57.273L and your batch size is 12.13G or about 46L. I'm guessing this has...

Did a double on Sunday of 40L batches into cubes. The second brew was a mild so tried the 30 minute mash which kept the day a bit shorter. Flame out just before kick off and into cubes at half time. Too easy!

In brewing for this today. It will be a Brett saison so was wondering how people feel about champagne bottles. I know they are sometimes frowned upon in swaps but they are the best way to go with a nice spritzy saison. I can also just tone the carbonation down and put it in long necks if that...

It's the beauty of saison a for summer brewing! They love the heat and I'll happily push them up around 30 with no ill effects, as long as you don't mind a bit of funk. Amazing how different the yeasts can be as well. My favourites so far are the wyeast farmhouse ale PC but not always available...

It's also not hard to make a system for setting up a system to heat a fermenter. Any cupboard or enclosed space with a bare light bulb will get the temp up where you want it and as MHB said above it is as much about getting the yeast to finish the job as the esters it throws.

A big thanks to the organisers, judges and stewards. Sounds like a monumental effort all round. Really looking forward to the feedback.

Number 15 strong Belgian ale. Nice clear golden pour. Smooth, slightly sweet and plenty of yeast character. Very drinkable although something about this beer tells me I should slow down! Cheers!

Back into these after a bit of a break with number 21, southern English brown. This is a nice beer. Nice brown colour and low carbonation which is to style. Quite a dry finish with a nice balance between the malt and yeast characters. Hops aren't prominent but nicely balanced. Gets better as...

You need to think about this more like BIAB than 3v brewing where your sparge is to get desired volume more than for efficiency. You can try a longer mash, around 90 minutes is what I normally use. Also when you do sparge what water temp are you using? Definitely try a few % of acidulated...

There's a lot of factors that contribute to mash efficiency and water chemistry is probably the last place to look rather than the first. That said if you want to rule pH out try adding 2-3% of acidulated malt to your grain bill and see if it does anything.

I found that the spider coupler held fine onto the shaft without any keyed area. With my mill shaft it did have a flat side and I just lined this up with the grub screw and haven't had any issues. It was recommended to me to get an aluminium shaft as this would be easier to drill. I did mine...

1.barls 2. Mikeyr 3. Fraser's BRB 4.mattfos01 5. Reman 6. Contrarian 7. 8. 9. 10.

I always enjoy the case swaps. Great to have such an awesome variety of beers and has put me onto some styles I never would have tried otherwise. So I'd be in for Christmas or thereabouts. Maybe we need 24 so we can do a case swap advent calendar.