Recent content by Karle

If you are going for a sweet stout, then lactose sugar is the way to go. It's not fermentable and will add sweetness and defintely make it more chewy!

I've been thinking about making an IPA. Haven't thought about the hops in detail, but will probably be Amarillo and Simcoe, about 60 IBUs with lots of aroma and plenty of dry hopping. My question is whether 12 pounds of Vienna and 1.1 pounds CaraMunich I work out well in an IPA? The yeast...

Yes, I do it that way. I first clean them thoroughly and then rinse them. I then put them in the oven at 170 degrees Celsius (about 340 Fahrenheit) for one hour, that not only sanitises them but makes them sterile. Before I put them in the oven I make sure that the bottles are as dry as possible...

Cool, I'll let you know how it went and how it tastes in a few weeks' time. Thanks for the advice! I definitely have to organise some Belgian ale yeast and try again.

I brewed a high gravity Belgian ale this weekend (OG 1070) but since I could not find a special Begian Ale yeast in the two homebrew shops I went to, I took a wheat beer yeast. I made a starter (one dry yeast, approx half a litre of water, gravity 1030, at 20 degrees C, left it for 7 hours) and...