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Gotta disagree with those saying that 1.5 is very low for a bitter (see e.g. http://byo.com/malt/item/1214-ordinary-bitter-style-profile). It might simply be that you're not used to the levels of carbonation we have in bitters over in the UK. That said, I personally find it very difficult to...

I looked into this a while back and saw lots of different methods being used (either ground beans added to fermentor / secondary or adding brewed coffees using different methods). I guess the different brew techniques extract different coffee characteristics. FWIW I cold brew 100g of good...

You're probably already aware of this, but just in case, Apple offer student discounts on most of their laptop range (or at least, they do in the UK).

So I went ahead and brewed this yesterday. Missed my target 68C by a degree, mashed at 67 for an hour. I brew at an open brewery and buy most my ingredients there; they had no citra in or many other citrus/tropical hops other than mosaic so I subbed that in (17.5g and 25g at 15/10 mins to...

I guess I meant too much going on not just with the APA / IPA crossover, but the low ABV, the aromatic and vienna malts, and the english yeast.

Hi all, I want to brew a low ABV beer for my dad who loves ale, especially APAs, but for medical reasons cannot drink too much alcohol! I've been inspired by a couple of threads, in particular the mad fermentationist recipe here...

"should have been 1.013" according to what? Lots of variables could have affected this, e.g. mash temperature, very slight infections etc. This might help: http://byo.com/bock/item/760-hit-your-target-gravity.

Because of where I brew being out of the way I don't normally take readings, rather I leave the beer to sit for quite a while and then do a simple comparison between what my recipe predicts and what I see in the reading; it's not caused any issues so far. The FG for this was 1.015, which seemed...

Hi all, A few months ago I made an old ale, which I then left for a full 6 weeks in primary before bottling. When I came to bottle (around 10 weeks ago) the beer was clearly infected with what looked like lacto, although the infection wasn't all that developed and the beer, while sour, was...

It's probably been asked many times before, but can porridge oats be used in this recipe? (regular or rolled porridge oats, not quick oats).

Personally I'd use Carafa III and cut the roasted malt completely (or at least reduce that and the chocolate malt). I thought a black IPA should have the colour but not much of the roasted flavours.

It's not clear from the OP whether you're looking for UK produced American IPAs or British style IPAs (i.e. less hop forward, emphasis on British hops) whether they be produced in the UK, US, or elsewhere. I'd hope UK produced versions of both would be available in the US. For UK style the...

Do you mean underestimating the bitterness of the beer, or of what I should be aiming for? As for the crystal, it did seem like a lot (the basis of the recipe was stolen from one on beersmith). Other ones seem to use some special B / aromatic, anything to be gained from adding that in?

Should mention, the reason for going along these lines rather than the others is I also have a limited time to brew tomorrow. Both the old ale and weizenbock seem to need longer / more involved mashes (also had bad experience making a hefe with dry yeast before). Meanwhile a RIS I guess...

I like the look of all those three. Am also looking at doing an old ale with treacle (molasses) in it. Can anyone suggest whether the following sounds reasonable for an old ale: 84.1% (9.5kg) Maris Otter 8.84% (1.0kg) Crystal 60 4.42% (0.5kg) Flaked barley 0.88% (0.1kg) Roasted barley 1.77%...

Hi all, I have a conical fermentor and I'd like to brew something a bit special that I can leave for around 6 weeks undisturbed (as in, I only have access for the first two weeks and then after 6 weeks). I was thinking Dubbel / Belgian strong ale, but I'm brewing on Friday and have no...

Thanks for the ideas. Both sound good, but as I brew at a community brewery I have less access and control that lots of homebrew setups. I think I'm just going to skip for now and do the dubbel another time (particularly because this would have been my first attempt at a yeast starter).

Hi, I'm looking to brew a beer that can sit in a conical for around 6 weeks with little intervention. I have a recipe for a dubbel, but got a bit confused over pitch rates and US->UK gallons and ended up getting just two smack packs of WYeast 3787...