Few notes so far:
Get a bigger vessel to measure the malt, I didn't realise how much 4120g would be!
That malt is dusty
![Smile :)](./images/smilies/icon_smile.gif)
So far, so good.
Yup. Flour all over the kitchen when measuring grain out (I do it in the garden if it's not raining).alexlark wrote:Right, I'm 50 mins into the mash and at the stage "Sit down and have a cuppa".
Few notes so far:
Get a bigger vessel to measure the malt, I didn't realise how much 4120g would be!
That malt is dusty
So far, so good.
... I'd say just do whatever you usually do. You've developed you approaches to fermentation and dry-hopping because that what's right for youalexlark wrote:Now, a few questions:
I normally leave my kit beer 3 weeks in the FV. Shall I do the same or just 2 weeks and get it off the trub?
My last addition will be 10.5g EKG dry hopped. How soon shall I add these, day 7 for 7 days? I normally dry hop kits for the 3rd week in the FV.
... it's very nice of you to say so ... but, of course, I couldn't have done that thread without all the work that Ralph (RdeV, who posted above) and all the guys over at biabrewer.info put together ... and now, here are you posting a thread that's informing and inspiring John (Manngold) ... that's how this Brewing Community works I guessalexlark wrote:Thanks Phil, couldn't have done it without your detailed thread!
I shall take a trek over to BIABrewer to see shortly but are you still having issues? I can probably help you if you say what the issue isalexlark wrote:PhilB, have you used the BIABacus spreadsheet over on biabrewer.info?
I am trying to input the London Pride clone but I'm a bit stuck!