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Feedback is appreciated. Looking to create a full chewy bodied beer using Vienna malt as the base malt with a distinctive abbey ale characteristic. I have the following recipe planned but would like experts feedback and advise on improvements. Recipe for a 20L batch 6.6lb Vienna Malt...

Feedback is appreciated. Looking to create a full chewy bodied beer using Vienna malt as the base malt with a distinctive abbey ale characteristic. I have the following recipe planned but would like experts feedback and advise on improvements. Recipe for a 20L batch 6.6lb Vienna Malt, 2.2lb...

Hello all, anyone know of a homebrew club/association or brewers group I could join? I'm here for 6 months and want to meet brew with and hang out with fellow brewers.

Could someone help me out with an extract version of this recipe? 4.5kg Pils Mlt 0.45kg Lght Crystl 0.45kg Munich 0.45kg oats 56g nelson sauvin @60 56g nelson sauvin@5 85g nelson sauvin@0 many thanks if you can help.

Could cararye be used instead of crystal malt? Or am I way off in my thinking.

looking at brewing an IPA as the next brew day would the following hop regime give me a good result for a 5 gallon IPA? 25g Amarillo @ First Wort 15g Pacific Jade @ 60min 15g Amarillo @ 10min 15g Pacific Jade @10min 25g Amarillo - Dry Hop 7 days Or should I use a larger amount for each hop...

Who takes a PH reading of their water and at what points do you test the PH? What PH should you aim for when brewing a beer?

Could I batch carbonate with brown sugar? Would I still have the same effect or would it be poor carbonation.

Check out the recipes section. I'm sure you will find all you need in there.

So the big question hot or not. What's best for bottle carbonation. A warm temp say around 18-24 degrees. Or a cool temp around 10-17 degrees. And what's best for carbonation, batch carbing or carbonation drops. Which one do you use and which results have been or would be more...

I want to brew a beer using a combination of wine yeast and beer yeast. The end results I want rather dry & crisp, fruity on the nose with hints of pineapple and black pepper. I will most likely be using the following grain and hops, pilsner malt, wheat malt, flaked wheat, cane sugar & Saaz in...

Thinking of brewing a oatmeal stout using the following grain 1.5 kg - German - Rye 0.5 kg - United Kingdom - Chocolate 0.5 kg - Flaked Barley 0.5 kg - Rolled Oats 2 kg - United Kingdom - Maris Otter Pale What do you think and should I change something before making a big mistake? I need help...

Thinking of making my own candi sugar at home, does anyone out there have any tried and true recipes or techniques that they would suggest using and how long does candi sugar last for after being made? Can I store it in the fridge for a few months? Or will it go bad and create off flavors in the...

Thinking of brewing a blonde soon and was looking for some feedback on this before I put it down. 5 gallon brew. Grain: 3.50kg Pilsner Malt 1.50kg Vienna Malt 0.30kg Melanoidin Malt 0.60kg Cara-Pils Hops: 20g Styrian Goldings @Mash 30g Saaz @Mash 30g Styrian Goldings @60min 20g Saaz @10min...

So I was wondering about yeast starters over rehydrating yeasts and just adding on top at primary fermentation, what are people's views on these and what if any difference does it make. Example: A Belgian Blonde OG: 1.073 FG:1.018 If I was to create a starter and used just one package of...

Well I have been reading online and in books about dry hopping techniques and how much to use and they say 28g to 56g per 19liters of hops to be added on secondary for best hop aroma. I have split a batch of into two 5liter batches in one batch I have added 35g of hops is this to much for such a...

Ok I was thinking of adding some Serrano chillies to my secondary on a porter, I was thinking two whole chillies as this will give me the desired amount of heat I think I want. Could someone help me with the steps to add these to my secondary as I have never brewed with fruits or additives other...

Hi Folks, I didn't know where to ask this question so figured I would put it under bottling. I use carbonation drops when I bottle to carbonate the brew I usually use 1 drop per 330ml bottle and two drops per 500/750ml bottle. All the beer in the 500 and 750ml bottles tend to come out a...

Hi folks, Just wondering how my yeast will go in the fermentation process with the starter technique I used. I used the safale s-04 yeast in a brew with a OG of 1.066. The amount in the fermenter is 20 liters. I was reading up on the strain of yeast and on the web page that promotes it says...