Definately keep an eye on the bitterness to gravity ratio (BU/GU). If you only look at the IBU you will end up with a different beer altogether

So true - I can make mistakes I've never even dreamed possible on a brew day! It's all in the recovery........

Sounds like a bit of dust that's washed through from the mash. Wouldn't worry too much. How long did you mash for?

Always have a hoppy pale ale on tap, anywhere between 0.8 and 1 bu/gu. A lot of late hopping, needs drinking fresh to keep the taste / aroma / bitterness in balance.

You shouldn't need to use ice. Not sure where you are (so what ambient you run at) but I can chill from boiling to about 22 deg in about 30 - 40 minutes. The secret is to (gently) stir the wort - if you don't have any movement it will take ages to chill down.

Sounds like fun :)

We will remember them - Cheers @Trialben

Beauty bonza mate :p

You're probably right @Trialben. I would be more inclined to go further if I could steralise the gear rather than sanitise (big difference when talking yeast.....). The 'big guys' generally only go up to about gen 7 or 8 (I know of some brands that only allow 4) then recultivate their yeast...

My lagers always get cooled overnight (in the fridge) before I pitch - never had an issue yet ☺

Anything hot side gets a good hot water clean. Fermentor etc get hot soapy water clean, heavy rinsing after use. Sometimes a sodium percarbonate soak if needed. Then hot water rinse / starsan sanitise before use.

Same here. If I do use liquid yeast I do 2 or 3 of the same beer over a few months (over growing starters each time) rather than having a fridge full of yeast.

From the Blichmann 'hop rocket' info : * The HopRocket™ can be utilized as a general strainer/filter, but it is not intended to filter all the sediment and particles of your brew kettle when used as a hopback. The large quantities of pellet hops, trub, and other debris will eventually plug and...

What a great idea - takes the general smash idea for learning hops and gives it another slant. I'm trying to perfect my lager brewing atm - focusing on process - but will definitely think about trying this too. Good luck!

Warm at higher pressure, cold at lower pressure both 'absorb' the same volume of gas for carbonation (to the same level). There is a calculator on brewers friend, but makes more sense if you look at a chart like this http://www.kegerators.com/carbonation-table.php Can't help with advice on the...

I just had the same experience with a 7.5% American Brown. After about 4 weeks it tasted green - now at 3 months it's amazing! Dark and or strong needs a couple months to mellow. Hoppy beers and wheat beers only a couple of weeks - need to be drunk young.

Did your volume come out as predicted?

I buy pet (plastic) bottles if I'm sending in for comps. Gets rid of the breakage issue - and just fill them the same as glass.

I went 2 months - but it can vary. I try and drink my pale ales in 4 - 6 weeks, darks last much longer. Also depends on the season, summer = lots of bbq's = lots of visitors = struggle to keep stocks up.....

Most of my fave recipes are 'loosely' based on published recipes from various sources. They have developed from brew to brew depending on what ingredients I have at the time. Most of my pale ales use the same grain bill, I just vary the hops.