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Hi there. beer brewer here who tried his hand at making a simple mead a while back! I figured Joe's ancient orange mead was a good place start. I made this just over two months ago and it's still very cloudy. I did however use Lalvin D-47 yeast instead of bakers yeast. Could this be playing a...

Hi Folks, I just have some questions about an upcoming batch of export stout I am brewing. I am using US-04. This is a 20 liter batch (8 US gallons) with an OG of 1.075. For the most part I use liquid yeast and use Mr. Malty to calculate my starter size. I notice however that even when...

I have been curious about this since I started brewing bigger batches and using a new boiler which has a substantially higher boil off rate than my previous one. Is there anything you need to be careful about when adjusting your pre boil volume to account for boil off? Particularly in the...

Hello folks, I was hoping you could lend me your thoughts on this. My buddy and I are going to up our capacity to 30+L batches pretty soon and we are looking at a 66L mash tun from my home brew store. I am hoping for this to be a good long term solution giving us freedom to brew to...

I've recently got a new stainless steel kettle that is double the size of my last and I am trying to work through some of the issues, well one issue: evaporation. I was a little worried about the evaporation rate on this boiler. It has an element fitted to it and it's allot more powerful than my...

Hi guys, I'm just looking for a bit of input in regards to harvesting yeast. I plan to harvest the yeast (White labs 002) from a stout I am bottling next week in order to use it for a brown ale I plan to brew the week after. I have read over the various techniques mainly yeast washing which I...

Alright guys, just looking for some thoughts on the grain bill for an upcoming stout. It's a fundamental stout recipe from 'Radical Brewing' by Randy Mosher. 84% Mild Ale Malt 8% Black Patent 8% Dark Crystal. As some of you may know allot of recipes in that book have a traditional focus...

I'm bottling my belgian specialty ale next week, and I'm just wondering if there is any difference in regards to priming it? I've read many threads regarding priming certain belgian beers particularly high gravity ones where people are adding yeast at bottling, I presume this would be a case...

For my next brew I'm planning to do a belgian ale loosely based on an Orval clone from BYO's '150 classic clones'. Reason I use the term loosely is because there are a couple of things in there that my HBS doesn't stock so I'm trying to work around it but it's no big deal, I really just want to...

I am looking in to doing a few test batches over the coming months, mainly high abv beers, like Imperial stouts and barleywines. I want to make them around 10L. My question is: The grain bill is going to be pretty big even for a batch of that size, so it's possible that I might collect my total...

So, I've been brewing about two years or so. I started all grain roughly a year ago and I have to say I'm really enjoying about it. I don't mind messing up now and again because it just provides me with more knowledge for my next brew. I'll be honest and say that I've really only brewed a couple...

Anybody have any experience in dry hopping with Warrior? I was throwing a recipe for an IPA together today using Warrior, Cascade, & Citra. Particularly excited about the citra as I've never used it, but love it in the commercial beers I've tried. anyway hop schedule is: 20g Warrior FWH 30g...

It's a frustrating thing. It's myself and my brew buddy's favourite style and despite several attempts we haven't been able to brew an IPA we are happy with. The water profile here in Dublin I'm sure is part of the problem, so we've been using calcium and also PH 5.2 stabliser. Our IPA's...

I'm planning a chocolate-coconut porter for the near future, have drawn up a rough recipe but would love to know your opinions on it. 84% 4.5Kg British Pale (Maris Otter) 7% 400g Chocolate Malt 5% 285g Crystal 90L 4% 200g Flaked Oats 30g Northern Brewer 10.5%AA @60 min...

I'm Having one of those days here! I'm brewing a DIPA and it seemed my thermometer has burst somehow while taking a temp readng just after mashing in. Its a green spirit thermometer. I was able to scoop away all of this from the top of the mash, A really miniscule piece of glass may have also...

Hi All, I'm going to be using table sugar for an upcoming DIPA, first time I've used it in a recipe. Is there any specific time it should be added to the kettle? Anytime during the boil?

After hearing about the Mr. Malty piching rate calculator I decided to have a look and put the specs for my upcoming DIPA in to it. The OG is 1.079. The calculator estimated I need 4.65 liter starter volume! To me (not what I'm terribly experienced) this seems a bit excessive. Maybe I'm wrong...

http://s114.photobucket.com/albums/n259/Graeme22/Beer/?action=view&current=P5290100.jpg Well, Went to bottle an amber ale the other day and opened the fermenter to this. This all happened in the last week as when I took a FG reading it looked fine, and I'm guessing something caused it when...

Although I'm brewing about 2 years I sometimes feel like an ultra noob when reading back over my posted topics (which are always questions!) but alas, I must learn, and yee are the ones to educate! I often see posts where people recommend mashing at lower temps for this and higher temps for...

I may be completely off the mark here, but I seem to remember reading somewhere that low alpha hops deliver more in terms of flavour and aroma. Would be great if you guys could offer some clarity on this. It got me thinking about my last IPA. It was quite generously hopped with Centennial. Lots...