Recent content by poppalarge

La Trappe Dubbel. It used to come in a clay pot bottle. It was quite expensive so I started looking at the English ales as they were cheaper, then I got the taste. Btw San Miguel is great in Spain. 5.6% Sent from my iPad using Home Brew

The only real risk s a stuck sparge due to the finer crush making the grain bed so dense. If that didn't happen you're probably great

I am a little confused about fermentation temps. I've been listening to brewstrong and the BN in general (as its great). I've been listening to the advice of fermenting at 50-60f for a clean ferment (its more confusing for me since i'm metric) but i've been going on with the advice...

I've done it and made good beer. But I've definitely had better results when using a starter.

I'm still fairly new to this and I'm on my 10th or so batch. As a result, i don't have all the equipment yet and one this has got me puzzled. I used to have access to lots of ice, so after the boil, when cooling I piled the ice into the ice bath and cooled the wort as quickly as possible. I...

It's no real comparison, but I brewed a hefeweizen in between these batches and it was pretty great, so it could be hop utilisation. But how quickly does bittering, or over bittering dissipate. I assumed it would be longer than 3-4 weeks?

Hello. If I were to harvest yeast from a commercial beer, what's the minimum amount I need? Can I do it with a single 1ltr bottle? Or do I need more?

Here's one that's not really an issue but more just something that has piqued my interest. The last couple of batches I have brewed have used Wyeast American Ale II, (smack pack, no starter) when they're finished fermenting and have been in the bottle for a couple of weeks I get this really...

I've recently upgraded my equipment from 3 gallon pot to a 6g. I've recently made a Pale Ale I used 50g Perle hops @ 60m for bittering. And then 25g Amarillo at 15 mins and again at 0 mins and Beersmith says it's 53 IBU's. The beer is arguably still a bit young after only 2 weeks...

Apologies if this has been asked before. In Beersmith I can select the type of priming sugar, and the desired volumes. This doesn't affect my ABV. Should I be adding the amount of sugar i use for priming into the recipe ingredients (with the hops, yeast, grain etc)?

If i am bottle conditioning with cane sugar, how much does that add to the ABV? Is there some calculation i can do?

It's been bottled for 10 weeks

Yeah I've been adding the extract at the end. I've used crystal and Cara-aroma malts, both to great effect but they give me a deep amber colour. I'd like a similar flavour but a lighter colour. As I said I can't really get light crystal malt here

It was my first beer from a kit. I've no idea what I was doing :) Temp outside is between 6C and 12C right now

In an extract brewer, I've made some tasty beer using extract and steeping crystal Malts. Can I steep with pale (none crystal) malt? Will it give me any enhanced flavour. I want a nice pale beer but can't seem to get pale speciality malts at my lhbs