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Hi Guys, I've been working my way through a recipe I made using Danstars' Windsor ale yeast. Generally the beer has come out very well but I'm a little dissatisfied with the yeast. It has been a right bugger to get to flocculate and the flavours are a bit 2 dimensional. Any suggestions on...

Hi Guys, I was just wondering how my beer should taste before lagering? I am guessing it should have no diacetyle flavour but is it a problem if it tastes green? Thanks in advance :)

Hi Guys, I've been brewing a strong scotch ale (ABV 7.4%, OG 1.080) and I'm just wondering if I should bottle it now. I used a good starter and the ferment appeared to happen pretty quickly, by 1 week I'd hit FG so I moved it to a secondary. Its now had 2 weeks in that and I sampled a...

Hi Guys, I'm a pretty new brewer and I've used proto-floc on my last few batches but I've been having difficulty preventing the coagulated proteins from getting into my fermenter. They just tend to swirl around the bottom half of my wort and don't settle out. In the fermenter they seem to...

Recipe: Bohemian lager Batch Size 15L Boil Size 19L Efficiency 70% OG 1.051 FG 1.013 ABV 5.0% Bitterness 35.0 IBU (Tinseth) Color 4.6 srm (Morey) Fermentables Total grain: 3.550 kg Weyermann - Pilsner Malt Grain 3kg Weyermann - Vienna Malt Grain 550g Hops Saaz (Czech...

Hi Guys, I have a 40 pint pressure barrel that for my beer but I've noticed there is a wee leak coming from the base of the tap. Its not really a major issue for me as I've just put it on some newspaper but I'm selling it to a friend so I'd really like it in tip-top condition. This is the...

Hi Guys, I've been brewing a best bitter recipe with Danstar Windsor yeast which was predicted by Brewtarget to drop from OG of 1.047 down to an FG of 1.014. Its been in the fermenter 6 days at 19C and made it to 1.018. I have read of other people having difficulty getting this yeast to...

Hi All, I have been thinking about making an immersion type chiller but I am a little concerned that the copper pipe I buy won't be food grade. Are there any chemicals used in production which I should be worried about? Is there a particular specification on the tubing I should look for...

Hi All, Just been brewing a scotch wee heavy with the Wyeast Scottish 1728 yeast when something went horribly wrong with my heating. Basically the temperatures have varied from a high of about 18.5C down to around 12C (or even a bit lower!). Its actually reached its FG but it leaves me...

Hi Guys, I'm thinking of brewing a really strong beer at some point and I see a lot of people saying that good oxygenation of the wort is important to get the ferment off to a good start. As room air is only 21% O2 does that limit how much you can get dissolved into the wort? Would 100%...

Hi Guys, I just finished bottling up my 2nd brew (a Scottish 60/-) and thought I would bottle up a few in 250ml stubby bottles so as to be able to sample a small amount to assess progress of conditioning. However when I tried to cap one it shattered with a large shard just missing my wrist...

Hi Guys, I'm preparing to make my first weizen and I've seen a lot of discussion about stuck sparges with this style. Is there any risk of this happening when using BIAB? Should I be seeking out rice hulls or similar? Thanks in advance, E

Hi Guys, I'm starting to get myself set up for my second brew and I thought I might give an all grain BIAB recipe a go. I've designed it using brew-target. I'm aiming for a simple American style IPA, which is just on the hoppy side of well balanced and is around 5% ABV. I'm aiming to...

Hi Guys, Long time reader first time poster here. I've just taken the plunge and started my first batch of stout! Hopefully I be able to post some pics of it in a few months or so!

Hi All, Just on my first brew (making a stout from a kit) and after 20 hours fermentation with only brewing sugar I decided to add some spray malt. It seemed ok at first but then *whoosh* suddenly it all goes up. My kitchen is now covered in yeasty sugary foam and I'm wondering whether I've...