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After taking all the advice I have been given the current plan is. standard mash but last 10 mins add strawberry pulp Boil mash for 15 mins - last 10 add strawberry pulp Cool to 34 degrees c, add Lactobacillus fill air gap with c02 maintain at 30ish degrees for 48 to 72 hours Once soured...

Hi, I want to do my first kettle sour and get the basics cooling and adding Lactobacillus to sour the beer for 24 to 48 hours. The recipe I am using calls for the addition of Brettanomyces to, this recipe is for non kettle souring so i am trying to adapt it. The Lactobacillus that I am buying...

Hi Thanks for the feedback. This is my first all ish grain brew. My past ones have been kit brews so I am still learning and may of made a few mistakes but from the smell of the beer I think I got away with it. I used a hydrometer to take the reading. To clarify the last one was...

Well I finished. Bottling. Og - 1040. Fg - 0997 From my research that means a % alcohol of 5.8%. The smell while bottling was amazing and I can't wait to drink one. Only concern is that when I tried a bit of liquid after measuring Fg it was a little bitter. I hope this mellows out...

Bottling the beer tomorrow and will update you in a few weeks after I get one in me :)

Thanks for this recipe, started my brew on the 20th and it smelt amazing, its not bubbling away in the fermenter. Cant wait to taste. Cheers,

sounds interesting - do you have a link to the recipe ?

Hi, I wanted to see if anyone had a single hop or relativity simple recipe for a good IPA using Mosaic hops. I am new to brewing and have only done two batches using malt/hop extract from kits but am looking to under take a new brew for summer start to finish. I am looking at brewing...

Thanks everyone, I will look at other milk stouts as a guide.

Hi, I have been given a recipe for a milk stout by a friend who brews but I am unsure of weights / how to go about making it. I am aiming to brew 23 liters (5 gallons?) So what I have been given is the following. 75% pale malt extract 10% chocolate malt 5% roasted barley 4%...

I have done a quick Google and other say their kits ended up at 1008. As for no air lock, the coopers kit is not open but releases pressure by burping. I'll lower my temps and will rehydrate the yeast next time.

1. Following the guide step by step, puzzled that others are saying to ferment at lower temps and to leave in primary longer but I will take that advice. 2. just a bit of white foam (very thin) and some clumps of what look like yeast or sediment - I have just moved the fermenter away from the...

What would you advice my instructions say recommend temp range for adding yeast and fermentation is 21-27c and or max range 18-31c. Not sure if should see this attempt through or try again.

Hi, I know this question has been asked before and I have read up on here and other sites but I am still uneasy about my brew, the reason I am posting is because this is my 2nd brew and I fear that is going down the road of my first which was undrinkable. My first home brew was a coopers...