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sikkingj, I have made it and it's now fermenting like a BEAST. Krausen... krausen everywhere. Post-boil I had a wee glass and it had a lovely Christmassy taste to it, the ginger being a nice under-tone but not too spicey. Will let you know how it tastes once it's finished fermenting.

Atreid: I don't think it's a recipe that is supposed to be followed dead-on, it's just a guide. The mash-sparge schedule is a little odd but hey-ho, everyone does things slightly differently - maybe this is just how this guy did it, I can't really get worked up about it. The volume of mash...

The ultimate ABV is supposed to be 10% but the recipe isn't clear whether that is achieved by doing that double ferment.

Getting more yeast would take at least a further 3 days (weekend at the moment, and no local brewshops here - all mail order). As it happens, it looks like it's kicked off this morning and it's bubbling away quite nicely. I will keep the temperature maybe up at 21/22 C just to give it a good...

Made a beer that's about O.G. 1.074 last night. Pitched some White Labs Burton Ale yeast but forgot to make a starter. It's fermenting just now, but very slowly by the looks of things. Should I bung in a pack of S-04 or would that just make things worse? If it helps, I'm brewing Twelfth Night...

Yes it is a typo. I ended up mashing for 90 minutes. I'm still unsure whether to add dark grains such as chocolate at the beginning of the mash or towards the end - I've heard it can reduce astringency but I haven't noticed too much in this recipe.

It turned out rather nicely. I actually brewed up a second batch which is superior, but may not suit all tastes. It has a sort of aftertaste of coffee and cigarettes. Would probably reduce the chocolate malt and roasted barley next time; http://www.brewtoad.com/recipes/after-dark

Thanks for the feedback, I'm probably just being pernickety. I had tried plugging them into Bru n' Water but the Cation-Anion ratio was above what is recommended in the comments so I thought I must have typed something in incorrectly.

I have several figures for calcium and (bi)carbonates and was hoping I could get some advice on which are the most suitable to use. Firstly, I have some values quoted from Scottish Water who stopped recording these figures in 2005: Ca: 17.2 mg/L Ca Expressed as CaCO3: 42.9 mg/L I also...

The GH/KH measurements were taken in dH but I converted to ppm with the API instructions. Anyway, I've used Bru'n'Water calculator and settled on adding 1-2g of Calcium Chloride. I suspect I could have done with some chalk addition, but the previous time I brewed this without salts it tasted...

Thanks for the info. The reason the water is such low content is because I live on the east coast of Scotland which is all grantite and other nice metamorphosed rocks so the water just runs down off the hills and into two big rivers. I'm brewing my second sweet stout tonight, last time I...

Thanks cluckk. Could you please expand on the significance of the sulfide to chloride ratio?

Never done this before, so was looking for some guidance from you wise sages. Parameters are as follows (all ppm or mg/L): Now I have stuck these into an online calculator and a few other spreadsheet calculators. my main questions are: 1. Given the parameters above, does anything stand...

Hello guys, this is my first post and also first attempt at my own AG recipe, so I'm a little unsure as to how it looks. I would appreciate any advice or tweaks to make to it if it doesn't look sound. I'm wanting to make a sweet stout, with milk sugar (lactose) and oats. Most of the beers...