The latest brew (mellow lemon) had lemongrass added during the steep and boil, but that samples over the last 3 days didn't have any real of lemon. So decided to experiment:
Added 50ml of fresh lemon juice along with 350ml of water and 80g of sugar to make the priming solution. While sterilising the priming solution (by boiling) some zest was also added in a sieve.
This brew was lightly hopped (40 IBU)

- 3 litres of the brew went into bottles
- the rest went into the keg along with "Hop Monster".

"10.6L of Mellow Lemon" + "7.5L of Hop Monster" = 18L of "Bitter Top"

Also put more effort into bottle labels.

Not the best time to start a brew, but a mini brew is on to the go to blend with the "hop monster"

The brewlog for "hop monster"

Decided to name the latest brew "Hop Monster":-
The brew has been split into 20 bottles and 7.5 litres in the keg.

The plan is to make a brew light on hops tomorrow... that will be added to the keg. If the simple maths works then that should get:
 56.1 IBU  =  ( (7.5L * 78.2 IBU) + (9L * 37.8 IBU) ) / 16.5 IBU

Brew day has started!

(adding some images for the new style sheet)

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new homebrew goodies

2 replacement stock pots purchased from ebay (compass090) 1x 20L and 1x 15L, both for less than £30.

And made a home-made diy immersion chiller (£19.99 for 10m 8mm copper tubing from B&Q). The copper tubing is measured as outside diameter so it might work well to just stick syphon tube over the end). I was surprised how easy it was to bend the copper tube, and with a few cable ties it's not too bad.

Order placed for more homebrew ingredients, a few adjustments:

• switching to spary malt instead of liquid malt extract
  
• cutitng the Munich down by 50%
• increasing Crystal by 50%

After 3 weeks of conditioning the last brew is shaping up to be quite drinkable.