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Hi, I have an Imperial Brown ale flavoured with peanut butter which I'm looking to enter into a BJCP competition. I believe the correct category would be 30A Spice, Herb or Vegetable beer. The category allows for the base beer to be a non-classic style which, of course, Imperial Brown ale is...

Wondering if anyone can help/offer views on this. I'm a BIAB brewer and have never sparged. I'm in the process of building a single vessel recirculating system based on BrewPi. Although I've never sparged, I've often heard that a stuck sparge or problems sparging can be caused by running off to...

Hello, First time using this yeast after hearing lots of good things about it. I've fermented an oatmeal stout which finished up a couple of weeks ago - hit target FG and it hasn't budged since then. Krausen at the end of fermentation was huge and slowly dissipated over a week or so, however...

I'm planning an oatmeal stout brew day this weekend and i'd heard good things about toasting your oats to impart more oat taste to the beer, rather than them simply imparting texture. I toasted them for about an hour at 300 degrees until they had started to turn a very light golden brown. The...

Hi all. I've not used this specialty malt before but I'm looking to brew either a black IPA or a black lager and this seems to be the way to go if you're looking to avoid the strong/harsh roast flavour/aromas from likes of Chocolate and Roasted Barley. I've been doing some reading and most...

OK so long story short I attempted to cold crash a double IPA (8% abv) but partially froze it in error - temp dropped down to about 14 degrees Fahrenheit (-10 degrees C). I intend to allow the beer to thaw out naturally and completely before packaging. Can the beer still be bottle...

Would really appreciate some views here guys. I brewed an imp stout about 3.5 months ago. Finished up at about 11.5% but spent a good while in primary to ensure complete attenuation. I ended up splitting the batch about 8 weeks ago, primed and bottled half and put the rest on figs. The...

Hello all, I'm a home brewer living in Scotland, UK and as a result, although I have heard and read of the the mythical Heady, I have never, and probably will never, try it for myself. Nonetheless, I'm fascinated by the success that the Alchemist has had through Heady and it makes me...

I'm delighted to have just been gifted a 10 litre oak barrel. It's brand new, no previous contents, lightly toasted and believed to be made of Hungarian oak. I think it's an ideal size for doing small test batches but I am completely new to oak aging so thought I'd turn to the forum for...

So I got a wyeast Scottish ale smack pack recently. I got the yeast discounted as it was just on the verge of the best before date. When the pack arrived it was perfectly intact and not in any way inflated. I put it the fridge which has been at about 8 degrees C the whole time. I've been going...

Hi. I'm just wondering if any of you guys have used the Odell 'house' yeast strain? I managed to culture some of this yeast from a bottle of their IPA recently and plan to use it in my next brew. I've heard conflicting reports that is possibly the Kolsch yeast or an English strain. However...

Hi all, I've had a beer sitting on a decent chunk of mango for the last week and plan to rack to a tertiary fermenter this weekend. The mango was mashed before adding to the beer. I had a peak at it last night and took a hydrometer reading. It transpires that the solid fruit parts have...

This may be a bit of a noob question. I've recently started harvesting yeast from previous batches to reuse in future beers, namely Wyeast Scottish ale which has become my "house strain". I'm only practicing basic yeast storage at this stage. However, I have done some googling and understand...

Hi. I've been pondering over this recipe for a few weeks now. I'm pretty hyped about it but as brew day approaches i'm starting to wonder if i'm attempting too much or needlessly over complicating the brew. The base beer is an American style barleywine, shooting for around 12% abv. I'll...

Hi, I'm trying to run down my spares/left-overs so looking for some ideas, hopefully exciting ones i've not thought of, on what to make. I have: 1kg Pale 400g Carafa III 250g CaraMunich II 700g Cara Malt Hops: Simcoe, Admiral, Fuggles, Saaz, Amarillo (varying amounts but roughly a...

Hi. As above I'm looking to do a Rosemary and Orange bitter, in a English/Scottish style but struggling to decide the hops schedule. Grain bill is as follows (approx) : 89% Pale 6% Amber 3% Crystal 2% Chocolate I'm adding rosemary and Orange peel to the boil also. Probably about 15 minutes...

I'm planning an ale for my wedding and want to involve pine and or spruce and heather. My base beer will be something like an 80 shilling although perhaps without as strong roasted flavours. I know that the pine and heather are normally used in the boil for such beers but I have some...

i've recently brewed up 11.5 L of christmas ale. after primary fermentation i added spices (below) which had been steeped in half a cup of makers mark bourbon. 1 cinnamon stick 5g star anise 5 whole cloves .5 tsp ground nutmeg .5 tsp dried ginger they've been in there about a week but...

Or more so, can you notice it in a finshed beer. Reason being, I brewed a Christmas ale on Friday based on a Strong Scotch ale (wee heavy). Starting gravity was 1072 (as expected). FG was meant to be 1019 but after checking on Monday was showing as 1016, so i'm three points over. I'm hoping...

Apologies in advance for the length of this post. I brewed a weizenbock style beer at the end of June but when I visited my LHBS they were totally out of wheat malt. In it's place the guy recommended Crystal Wheat. It is obviously a much darker malt but that wasnt really an issue seeing as i...