Any idea how you get new hops added to the calculator? I think Endeavour may be too small scale at the moment but it might get more popular one day. I'll keep you posted. I have 50g of Cascade and 50g Citra for my next brew, an oat NEIPA. I'm going to use at least 100g of this new hop in that too.

Anyone brewed with this before? Got it from Stocks Farm here in the UK. 9.88 alpha acids and characteristics of blackcurrant and logan berry aromas with lime and grapefruit citrus flavours in the background. Sounds like an interesting mix. Apparently also good for bittering. Described as having...

Thanks Bubba Wade. I put a lot of oats into this with an eye on head retention and a worry about the attenuation making it thin. Do you think a multi-rest mash is the way to go with Saison? Would that give you the proper head retention without relying on adjuncts?

Put all my 'potential bottle bombs' back with the others with a towel over them. Would actually like some carbonation :)

So on Tuesday night we had a Zoom party with old school buddies. So I decided to crack open a bottle of this. I thought the bottle top had been showing signs that it was carbed. The pressed part in the middle no longer showed, plus given the rattling at bottling time, I put in the fridge to...

To be honest, I have been on a journey with you all here. I started brewing tiny batches in Japan. My life then got turned upside down (nothing to do with the brewing, by the way) and I ended up back in the UK. Just come back to brewing again after more changes in the last year. Fortunately, I'm...

Thanks Frankenbrewer, I have been meaning to ask this myself.

This yeast was interesting. Pitched at about 22c, but didn't seem to get going for a while. From Day 7 pushed it up 1-2 degrees from then day 12-14 between 28c-30c. The gravity samples were steadily 1.002 on day 12 and 14. Gravity samples tastes really authentically Belgian with no fuels or off...

Just waiting for decent enough weather to brew up my next beer.

Well, pitched yesterday morning into wort that was around 22c.Took a while to get going but has just started forming krausen now. It has about a third of the fermenter as head space, so not thinking I will need a blow-off tube. Also read about 'no cover' fermentation for these yeasts. Not really...

Very nice job there fella.

Cheers guys. All of your input is much appreciated. Going to brew this bad boy tomorrow.

https://www.brewersfriend.com/homebrew/recipe/view/989124/saison-to-be-cheerful Recipe link...doh...always forget that...

Hello fellow brewing brethren. I am back to brewing after an extended break. Great to see this site is still going great guns and many good brew buddies still on it. Bottled a very good Amber Ale on Sunday and am almost ready to go with a Saison. I have a packet of Mango Jack's Saison yeast to...

Just getting back into brewing again after a break.

Love that recipe. Unboiled wort? Bread yeast, or no yeast? This must have been like the proper medieval (maybe older) ale that people drank for millenia. Do I dare though? Maybe a tiny 5 litre sample first. Very tempted by these heritage/ historic type brews.

By the sounds of it the leftover bread addition is perfect for British Bitters (Ordinary, Best and ESB) and maybe even Brown ales. Will be trying this out in a couple of brews time.

Sounds like the perfect grist addition to an ESB. May give this a go next time. Cheers HighVoltageMan.

Cheers fellas. Sounds like there's a bit of knowledge out there. Hadn't considered the salt in the bread. I wonder what the salt would do to the mash pH and chemistry. Might need a bit crystal malt inithe grist to offset that salt edge to the flavour, I would imagine.

Hello Brewers. Just wanted to throw this thread out there. There's a bit of a thing in the UK at the moment about using spare / leftover bread to brew beer. I imagine it replaces or supplements the base malt somehow. Anyone got any experience of this? How were the results? Anything you need to...