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For those who are interested, This porter has turned out fantastic! pulled a couple out early for my b day party (about 3 weeks in the bottle) just to sample them, and was getting hassled for more the rest of the night. (thankfully I stayed strong and the bulk are still in storage ageing. Cant...

So I have seen it suggested here that full boil is most definitely the way to go. but I was wondering, has anyone here brewed the same recipe using both techniques and if so, how noticeable was the difference, and which elements in particular were improved? at the end of the day I guess my...

SG is still 1.020 :( bottled today using 120g of dextrose dissolved in water in microwave for primer. Fermented wart tasted good, although could have done with more chocolate character ( had a definite coffee tone to the flavour) I have a party coming up in two weeks so will try a couple...

The belgian ale is still waiting in the wings. I upped the temp to 21.5*C yesterday and I checked the SG of the porter again today. It is down to 1.020 so I have added the 170g of cacao nibs to sit for another 4 days or so after that I might take the porter out of the chamber and get the...

SG is about 1.024, SO a little way to go yet (hopefully)

looks like everything is going to plan as far as I can tell :) The bubbling is slowing right down now, so I am going to take an SG reading this afternoon. NOW, I also have a belgian ale kit ready to brew up and get fermenting, but the belgian ale yeast requires much higher temperatures then...

brewed this up last night and the first few bubbles are just starting to trickle through teh airlock now. here is my recipe and method so far for anyone interested. I am very much open to comments or recommendations for improvement. Chocolate brown porter: 3 September: 1.7kg of black rock...

I have also noticed that the 500g of dry dark malt extract is not really necessary, and without it my final ABV drops down to become more in line with a porter style. So i might take it out and drop the final volume down to 20L

Sorry about the multipul posts, The computer had a bit of a spasm. Anyone know how to go about deleting the redundant ones? I can't find the delete command for the life of me!

The un named black malt I have been told is "Carafa" After playing around with numbers in brewtoad I am thinking 200g may be a more appropriate amount. From what I can tell brewtoad is telling me that this should put me right in the middle for the syle for colour and balance, but on the...

The un named black malt I have been told is "Carafa" After playing around with numbers in brewtoad I am thinking 200g may be a more appropriate amount. From what I can tell brewtoad is telling me that this should put me right in the middle for the syle for colour and balance, but on the high...

I have a 10L pot, and a smaller 5L pot. Also, my ingredients have changed from DME to mostly LME, so am not sure how this should effect my ratios. Cheers for the help!

I have already gone to teh brew shop and picked up ingrediants. They didn't have alot of what teh recipie called for, so they substituted for other ingredients. so I have in my arsenal: 1.7kg of black rock amber malt extract 1.7Kg of black rock dark malt extract 500g of dark unhopped spray...

OK, I have found this recipe online and was planning on making this minus the chillies. 3lbs Amber Dry Malt Extract 4lbs Dark Dry Malt extract 1lb Mutons Dark Malt Extract 1lb Black Patent Malt (grain) 1oz Galena Hops (bittering) @boil 1oz Tettnanger (flavor) @45 Min 4-6oz Raw Cacoa...

I tried posting this in the recipe section but got 0 response. Relative newbie here, hoping to delve into a porter, so far I have got away with no mashing at all, but will take the next step if necessary. does anyone have a recipe for an all extract or easy, mostly extract "chocolate...

Relative newbie here, hoping to delve into a porter, so far I have got away with no mashing at all, but will take the next step if necessary. does anyone have a recipe for an all extract or easy, mostly extract "chocolate smoked porter" that they would recommend? Cheers in advance for...

I have started oxygenating by pouring through a sieve. Seems to have worked well. The first time i trued it on a wheat beer fermentation was fierce, finished within a couple of days and the FG was 1.014 (target was 1.013) FYI, the muntons gold box states that the upper ranks reserve should be...

I did not add anything extra to the kit. I just used the two malt extract cans that came with the kit. I hit the volumes pretty spot on, but did not add any corn sugar. Are you suggesting that I got a false OG reading due to not mixing properly? I thought I mixed quite well, but perhaps I am...

The IPA has been heated a few degrees for a while now, and would have got a bit of a shake with all the moving about. It was a muntons gold pack, which is supposed to have had good reviews, and has a high quality yeast included in the package (I do not know what it is) If the beer is...

I have an IPA that has been fermenting for almost three weeks now and seems to be stuck at 1.020. I have tried raising the temperature which appears to have kicked the yeast back into action, as the airlock resumed bubbling, but the SG is still remaining the same. This seems to be a continual...