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Sounds great. I'll have one right now, if that's ok? I've been using a tin of light LME and a tin of wheat LME as a base, and been experimenting with hops. It's a bit too sweet, so have been bittering up with nelson sauvin and some EKG. But the lighter, cleaner approach sounds great.

1.75 cups water, boiling, add sugar, boil for two minutes to do something sciency, off. In the fridge to get to ambient or wort temp, into the wort with a vigorous stir, leave to settle for 30 mins to settle out bits (I don't do secondary), start bottling. In my experience: more control...

I've been bulk priming with table sugar (and dark sugar for some) for some time now and love the consistency across bottles - much better than the drops. But now I've been trying to brew on style - and getting into Belgian styles so starting to go for much higher carbonation - I am struggling...

I've been working through this same problem. Solutions so far: Brewing a Saison with Farmhouse Ale year (Wyeast 3726, 3724) and pilsner. The yeast loves temperatures around 30C, so an excellent opportunity. I put down an American Ale (light and wheat LME, US05) during a cooler stretch - FV in...

I made an extra strong bitter but made a few mistakes as to timing. It was known as Flying Pig Bitter because it was my first recipe creation from scratch, trying to clone a beer I had never tasted. (Came pretty close...perhaps) I wanted to repeat it to adjust a few timings and accidentally...

I swear by it. I'm now on my fifth (all about 20l+) and it works an absolute treat. IanH's spreadsheet works beautifully in calculating amounts. I use white sugar, measured per the spreadsheet then boiled for about two minutes in 1.5 cups of water to invert the sugar. Let it cool, gently...

The crystal would probably improve the balance. I always find roast barley a bit too bitter.

I'm now onto my third batch using white table sugar for bulk priming, boiling in about 375ml of water for two minutes, allowing to cool, then stirring through. I leave it for 30 mins to cool, and all good. Nice change from those carb drops.

All ok in Bribieland?

Yob - love your restraint. Manticle - love your style.

My first extract lager was sour but not infected. I think I pitched too high. I would suggest in the 30s but not commit to it for the rage and ridicule it would inspire (32C) (ok, 33C) (34C). It died down after a bit of bottle conditioning. Or I acclimatized and moved on to the next brew.

*you*, where are *you*

Where are 431neb? If Adelaide we could trade kilos of limes for kilos of lemons and have a few home brews before we admit there is no way we can use that much citrus.

I usually leave my fermenter alone for about two weeks and then test whether gravity is stable over three days. Also, what is the final gravity supposed to be? If you haven't reached it, check temp (too cold may mean the yeast has stalled) and did you pitch all the yeast and mix everything...

I'm still trying to recreate the Southwark Old Stout. First try gave me something approaching an Imperial, so will keep going to get caramel, roast, toffee flavours with low bitterness and long palate.

I'm on to brew number seven since the end of March with a Russian Imperial Stout, James Squire Golden Ale clone and a Slaughterhouse Bitter clone having graced the tank since I discovered specialty grains. I'm still using the PET bottles and now have about 100 - I like bottle conditioning, hate...

I'm with you on the sidelines, Mardoo.

The plastic would shrink as it cooled - leaving scope for leakage. Unhappiness would ensue.

My God. Respect.

It was 1.7kg DME with 2l of water. I will up the water next time.