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I have made a batch of english bitter, and the target stats are : OG 1.047 FG 1.011 bitterness : IBU 30ish I want to dry-hop to give a fruity, zesty kick to it. Not to give it anything like a heavily bittered IPA though. How much hops (I was thinking East Kent Goldings, in leaf form) do...

I have been using Wyeast yeasts for making most of my beers. I tend to use new yeast everytime I brew (I don't brew as often as I should). Has anyone got any experience with cultivating yeasts (perhaps from live beers they enjoy drinking, or propogating yeasts from batches they have made and...

I have a glass carboy (5 gallon) and I have got crusted yeast cake / residue deposits at the bottom of the carboy and on the sides (inside) where the wort level was for my last batch. I have tried carboy cleaners but have not been able to take off all the residue. (There is not a tremendous...

I want to make a recipe and it calls for rice hulls. I cannot find these in my home brew store (I live in London, UK). Is there something I can substitute? Are rice hulls used for flavour or sugars, or are they used for keeping the bed going given the recipe also calls for flaked wheat?

I made a batch of porter recently (OG 1.051, FG 1.011) and have kegged half and bottled half. I have been told a few times that porter tastes better after it has conditioned for a month or so. I hope so, because on my kegged half (it has carbonated now), I get a taste which I can only describe...

I am making a lager beer, and have used Wyeast 2278 Pilsner yeast. I pitched 2 packs (100bn cells per pack, viability 70% as per the Beersmith cals) into my wort, and have defnitely noticed yeast growth activity. After a few days of fermentation (7.5deg C or 46deg F) I am getting the traditional...

Hi, I brewed a lager beer last weekend, (OG1.045) and I used a pack of the Wyeast Czech Pilsner yeast (liquid activator - direct pitch). The smack pack had worked fine (swollen up nicely) at around 16-17 degrees C and I pitched it into the wort at around 15 deg C. The wort was very well...

I have just brewed a standard/ordinary English bitter and it is sitting in secondary waiting to be bottled. I have hit all my gravity targets, the clarity is excellent after fining, the taste is fantastic and I want to make damn sure I don't mess it up when carbonating. I am going to bottle...

Hi All, When a recipe talks about doing a 60 minute boil, or a 90 minute boil with your hops, do they mean 90 mins from the time the wort starts to boil or 90 mins from the time you heat the mash and sparge runnings? ie, do you heat your wort post mash, then when it starts to boil, stick in...

I brewed a standard bitter on Saturday. I hit OG 1.037, and a targeted FG of arround 1.008 for a light (3.6% ish) bitter. It is only 2 days into fermentation and the fermentation is going along nicely (around 1.017 at the moment) and I tasted the beer briefly after tapping it into the...

I have been brewing ale for some time and want to start trying lager. I have the equipment now to do it, but find that very few posts on this site are related to lager. Is it just me, or do home brewers not make lager as much? If so, I there a reason for this?

I made a clone of Brooklyn's Pennant Ale '55. The beer was bottled, and after around three weeks tasted fantastic. I have now had it "conditioning" for about 7 weeks, and each beer tastes more carbonated than the last. I attempted to carbonate to 2.3vols CO2, which is what I thought the style...

I am thinking of trying to turn a chest freezer into a keezer, and want to install a temperature controller. Before doing so, I want to make sure I know what to do. I have looked on this site, and many other places on the net and seen demonstrations and videos of how to make a keezer, but have...

I am brewing an altbier (OG 1.052, using Wyeast 1007 German Ale). It have been fermenting for 2 weeks now, and the gravity move from 1.052 to 1.020 in an orderly fashion (about 6 days) and has not really moved since. It crept down to 1.018, but has been totally stagnant there for 5 days now. The...

I currently use a 15gal conical fermenter, as I have been making session ales and fermenting at around 70 degrees, which is my garage temperature most of the year. I have recently installled a shed ""brewery" and want to branch out and make lagers. I will also have lower (fluctuating)...

I have a beer which has a target FG of 1.011. I have fermented with a very low flocculating yeast, so my beer (still in primary but stopped fermenting at around 1.013) is very cloudy with yeast. Should my FG be measured in the primary, or should I consider the reading after racking and fining...

I am making a Northern German Altbier, and am using Wyeast 1007 German Ale yeast. I used 3 packs (the yeast was a little older than I'd hoped) and made a step starter, so I got a good, very active yeast. I pitched that into 10 gallons of wort at an OG of 1.052. It has been fermenting at...

I am making a North German Altbier. I got OG of 1.052 and used a good aggressive starter of Wyeast 1007. I got good fermentation for the first few days, but my fermentation seems to have stopped at about 1.020. My FG is supposed to be around 1.011 area so I know there is more to come. The yeast...

I wonder if anyone can help me with recipe design? I use Beersmith 2.0 and find that I start off defininf the style of beer I want, and I get the guideline ranges in terms of OG, colour, bitterness and abv%. The description of the ingredients is pretty helpful, but then I find myself a little...

I am trying to design a recipe for a standard bitter. I am trying to hit the following : 1.036 OG 28 IBU 12 EBC 3.7% abv% as this is in the standard range for an ordinary bitter, and I want to try to make a beer which is fairly light in color, and not too hoppy. One thing I have got...