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You should be fine. The ingredients look good, don't worry about the colour, SMaSHs are usually a bit on the low range for most styles. Given that this is your first BIAB batch I assume you do not have instruments to check the pH of the mash, leave that alone too. Mash temp and time are ok too...

I've used it once in a Dubbel because my shop was out of BE-256. It's slow, took me about a month to get near my target FG but abbey beers need their rest so it didn't bother me too much. Never used the nottingham, I'd go with a SafAle US-05 (my usual safety yeast). Add a bit of simple sugar...

Looks like this

Hello HBT! Over the holidays I started to acquire the gear to finally switch to kegging. Amongst other stuff I got a pretty standard regulator with dual gauge, it looks exactly like this. When I tried to connect it to a sodastream bottle with an adapter I noticed a quite obvious leak between the...

I've looked into it but it's honestly a bit too complex with the equipment i can get my hands on at the moment. I'm switching to kegging and that will take some time (and a big chunk of my brewing budget!).

After the cold taste I definitely prefer the Windsor strain for session ales. The clean bitter profile of the Windsor was very pleasant even at cold cellar temperature (8°C) but the ESB almost disappeared, leaving the sample quite bland, almost watery. In the early samples (fermentation still...

The main fermentation is about done. The ESB went from 1.039 to 1.009, the Windsor from 1.039 to 1.010. Both FG remained stable in the last 3 days. At a first taste (room temperature) the ESB has a lot of yeast carachter (in a good way), the Windsor is more neutral and presents a cleaner and...

Sorry if this is a stupid question but this refers to Potassium metabisulfite too or something else?

I use tap water, fairly low on minerals, with some gypsum and calcuim chloride additions if I need to tweak the sulfate/chloride ratio, calculated with BeerSmith. It's quite low on magnesium but other than that it should be ok.

I think so too. I have a fresh batch of pale ale almost ready to bottle, maybe this weekend or next week, we'll see how it goes!

Don't think so. I brewed a lot of weizens and had even a few gushers on my early brews, the foam just fell flat after 30'' with a lot of dissolved CO2 still in the beer.

I usually share bottles with my brother, he usually drinks out of a glass that we wash with unscented soap and then rinse with hot water. The glass is very narrow, close to a Stange, I'll have to find a glass closer to the mug shape for a proper comparison.

I don't think is a grain bill issue since the I encountered the problem with many commercial "big head" beers. I'll try the carapils, anything that helps is welcome! I have pretty similar results with my homebrews but longer retention than the glass with bought beers, I always assumed it was...

Unscented soap so far, then rinse a couple times with hot water, the retention has been low for all beer except german lagers which I drink out of a Hofbräuhaus München mug that I clean with only very hot water. I guess you are on to something...

Just Sodium Percarbonate. @HobbitBeer I guess I just found my new cleaning routine!

Only unscented to clean after brew day, then i rinse a couple of times. Already ordered. A bit pricey but consensus here is that it's worth every penny. Started with 30'+ following the "longer must be better" idea, not sure where that came from. Now I usually do 10' @55°C(130°F) Thank you...

Does it affect head retention?

Long story short I've been battling against extremely poor head retention since i started brewing (almost 4 years now). Tried different mash tecniques, protein rests, grain bills, thoughts and prayers and so far had no luck. Yesterday I was browsing a few threads in this section and saw a few...

I realized that if I lock one of the 2 fermenters I have for lagering I would't be able to do the comparison. I'll let you know how it goes.

So here's the plan for tomorrow! I've added the BeerSmith file too if you are interested.