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I'm in London for a few months. Looking for some exciting breweries and taprooms to visit. Any suggestions welcome :)

oh, and the hallertauer was used because it's what I had on hand. It's still a clean and simple bittering hop, but feel free to substitute to English hops according to you preference

Here is a nice one I have had good luck with in the past. This is a very simple grain and hop bill, so it all really comes down to fermentation for me. Keep the mash and fermentation temp high and the pitch rate on point and you will do fine. I really like these styles because they are so...

This may be a ridiculous question, but are you sure you didnt have sanatizer or something in the keg that you racked to? it sounds weird to me that it would smell/taste fine and then flavour would dissapear, unless solution was majorly diluted. if it got infected etc. then you would taste a...

been a while since i have been one. here is what i learnt: Measured Original Gravity: 1.076 SG Measured Final Gravity: 1.022 SG Actual Alcohol by Vol: 7.1 % IBU: 41.6 (WAY TOO LOW!) after fermentation: (01.04.2015) added 50grams fresh cacao nibs to 100ml Wild Turkey bourbon whiskey set in...

Great advice, and certainly the right approach. That will teach me to try something new for a beer that needs to be ready/ right the first time :) Anyone with experience on whiskey volumes to add to. 5G batch? Even novel Bits of info appreciated

Nice article! Thanks :)

Hey all, Trying to add some flavor complexity to a big boy beer (1.076OG - 1.019FG). The idea is to add chocolate (nibs) vanilla bean and some coffee grounds. intention is to soak ingredients in whiskey Question1 I know vanilla bean and cacao nibs will work well, but should i do the...

Are old smack packs usable? I have one that is nearly a year old (1056) and it has been sitting in the fridge the whole time. The pack had swelled quite soon after receiving it in the mail which is why i never used it. If i were to make, for example, a 1L starter and then step it up would...

I am also very, very interested. It is expensive and not really sure about prospects upon completing. Anyone who can chime in would be appreciated

hey guys, I was planning on doing a brew on sunday but circumstances did not allow. I had a starter prepared and now have to save it for a few more days. any suggestions on what to do to keep it going until this w/e? I was thinking crash it, then bring back up to temp, dump excess beer...

All understood. Thanks for all the tips. Pressure transfer sounds pretty sweet. On the train to go pck up two of these bad boys and some seasonal yeasts that sound great. Brewing as soon as I get home so will update if I have feedback on the fermenters.

sorry! DESIRE WATER: Calcium 140.0(ppm) Magnesium 18.0 (ppm) Sodium 25.0 (ppm) Sulfate300.0 (ppm) Chloride 55.0(ppm) Bicarbonate (ppm) 110.0 MY WATER AFTER GYPSUM ADDITION: Calcium 161.3 (ppm) Magnesium 6.3 (ppm) Sodium 61.0 (ppm) Sulfate 302.1 (ppm) Chloride 74.0 (ppm) Bicarbonate 181.3 (ppm)

mmm. from just looking at the report, it seemed that my water was quite soft (low in most minerals) but the RA seems to be pretty high. I am assuming that RA can be high in soft water (as it comes from balance of minerals rather than total amounts?) any suggestions on which profile to aim for...

Also, I realize the averages are not going to be 100% accurate but i intend to use just a little bit of gypsum for an IPA. I am busy getting more detailed info from my water supplier (nice to be able to just do it through FB chat mind you!) so hopefully i will have a better idea about exactly...

GENIUS! haha. Thanks for that good sir. Looks like i started filling it in and got fed up before i got to chloride :) still trying to wrap my head around all of this water business and when i get overwhelmed i sometimes start focusing on the wrong things.

Thanks for the feedback. and sorry for reviving old threads. just make a new one next time i guess...

Hi BSD_Glass, Thanks for the response! how do you pressurize? just with priming sugar or do you have some sort of co2 hookup for the vessel? does that mean it essentially serves as a bright/conditioning tank for getting carbonation in there? if so, what happens when you bottle from the...

Hey guys, any help would be appreciated. Although i have asked for it, i'm not going to hold my breath on receiving a better water report (Service industry in the Netherlands is...lacking to say the least). I do not have a readin for CaCO3 in my report. does that render the spreadsheet...

anyone used them? Since we now brew about 40 - 50L in a batch we want to get two of these. 1) will you be able to ferment up to 50L in a 60: bucket or would you need more headspace. 2) I hear they can be pressurized. any one have experience in priming in one of these and bottling straight...