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Unfortunately this is quite normal. Hoppy beer flavour diminish over time, hence are best drunk young. I drink mine between 4 - 12 weeks when hoppy, and even after 8 it's diminishing.

I'm thinkings it's less residual CO2, from being at 23 degrees.

Hi Morrie. Page one of this thread has the link for the file.

I use Mangrove Jacks kits with a little extra juice. Easy and reliable.

Ensure you pitch at least 2 packets at those temperatures. + 1 for S-189, in my short experience with it. I have no experience with s23.

I have PET bottles 3 years old with most of them having the original tops, all with no issues; so bottle/ cap life, 3 years and counting. I don't notice a difference between my glass and plastic, aside from a slightly differing taste, buts that's OT. What is your recipe? How do you prime...

Well done for getting a fridge and stc 100 straight up. You will not regret it. The coopers kits are a great place to start. I'd recommend Ian's spreadsheet for extract brewing. It will help you alot when building recipes. It might seem a bit complicated for your first brew but the sooner you...

A quick google reveals that molasses is unfermentable, but I guess how much is in brown sugar, I'm not sure. It will possibly alter the flavour too, and the colour. In the end it can't hurt to try!

As stu has said the brew enhancer is 60% dextrose. So just using your own dextrose will suffice. As for the malto dextrin you could just leave it out. That said, do you already have the brew enhancer? If so just use it. To save cost it is cheaper to buy dextrose in bulk and malt in bulk ( and...

The possible answers to your issue are all out there as far as I understand. Use Part dextrose - given the beer less body and lower FG over all malt. I personally use this method. Use a low carb enzyme - it will allow the yeast to eat more of the residual sugars giving lower FG and less...

Hi Pablo, If you could give us a comprehensive run down of your most recent method, including all ingredients(and yeast) and OG readings, (and all the things Yob mentioned),it will be easier to offer advice. thanks

As has already been stated, SO4 is a hit and miss yeast, IMO. I personally have had a few stalled ferments at around 1.20, and that was in a temp controlled freezer(set at 18 initially then raised to 21 throughout the 2 week ferment). You'll have to wait it out with the swirl, or add another...

What Diode is trying to say is the cable size is not the only factor in how much current a cable can carry. Cable length and how thermally insulated it is play a big part too. 16A through 1.5mm cable is not the best idea in my opinion and using 2.5mm cable would be a better/safer option.

I agree with JYO, drop the 500g LDME ( assuming 23L). It's going to be north of 6% ( original is 5.2% according to their website). Also by doing the hops schedule Stewy recommends the bitterness comes more inline with the orginal too ( 38 IBU). Temperature control is very important so don't...

I'd definitely go with dry hopping with galaxy at Beamer's suggested rate of 1g/L. Doing so 4 days before bottling is wise also, as galaxy can add grassy flavours if dry hopped too early( not that I've experienced this personally)

I tend to dry hop on day 7, or lately I've been dry hopping as I cold crash. I read that dry hopping on cold crash can reduce the grassy taste some hops leave behind. Not sure if i've noticed any difference, but then again I've not had any grassy notes to speak of.

Hi Murpho. I've used galaxy at 30 minutes as "bittering" addition in an all galaxy pale ale. while I've only done it once i didn't have an issue with it. But it was that exact info ( the harsh bittering) that made me not do any additions before 30 minutes. I've done a version of the hop hog...

Hi Willbrewry. If you are only adding the can and the 1kg of dry malt you don't need to do a boil. The boil is so you can do hops additions.You Also need to boil any wort from steeped grain, to kill any potential nasty's, but in this case would not need to add extract unless you were making...

Just an update. It's been 11 days for my cider and its sitting at 1.012 (OG 1.040). It was at 17 degrees for 5 days and 19 for the other 6. I've not used this yeast before but I expected it to be done, and closer to 1.005 or lower by now. I might be expecting too much from a yeast I actually...

I have a spoon scale for my hops. 0.1 g resolution. Measures up to 300g. But I'm ocd when it comes to measuring hops. :-)