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Hi, I have been using a Grainfather ( 220V version - european ) for alomost 4 years now and it's been a treat: a little over 100 batches, never issues with pump, recirculation, heating element, temperatures, controller, etc. So from that point of view, this particular Grainfather unit I own...

Hello, 'tis the season of dark beers and I've been set up by friends, to concoct a dark, spiced beer. I've settled on a Dark Weizenbock, which I will double mash. One mash will be done at a lower temperature, whereas the second will be done at around 70C/158F. The recipe will include all...

I'm brewing a Double Mash Weizenbock with vanilla and bergamot orange and a Triple Mash Imperial Pastry Stout. I will not sparge these beers, so I thought if I sparge all the grains from each beer, will the runnings be enough to brew a small Wheat Pale Ale and a Dark Lager/Tiny Baltic Porter...

Hello, My father will soon turn 65, and he now enjoys IPAs and many other beer styles, he normally wouldn't drink. That's on me. So I wish to brew an IPA for his birthday, or maybe two. I haven't brewed many IPAs in the past 12-18 months... probably just a couple. I just ordered 2 kegs and will...

Hello, Has anyone ever mashed, let's say an Imperial Stout at 160F/71C? What was the result? Aparrent attenuation and body/mouthfeel? Did the beer stop higher or lower than you wanted?

Hello you wonderful people, 2020 is the year I'll start gypsy ( contract ) brewing. I don't have the funds to build my own brewery, so I'll find breweries willing to brew my beer. I'm thinking of brewing different styles in the long run, but talking to other ( established ) contract brewers, I...

Hello, I know about reiterated mash and the no sparge method, where you simply add all water needed to reach your final volume. I am interested in mashing two times - the same beer - and then blend it in the kettle and boiling it for 2-3 hours. Can I obtain a thick, syrupy beer by doing so...

Hello, I'm going to brew a Gose, which I would like to spice with some citrus peel and food spices. All good up to here. Now the recipe and the process - being that I've never tried brewing one on my own - is where the challenge lies for me. I was thinking: 1. Grain bill - Pilsner + Wheat +...

Hello, I really like JHB, Citra, Best Friend, Bishops farewell from Oakham Ales. JHB and Best Friend are for me one of the most easy drinkers pale ales/bitters. I am wondering how do they get that really dry, crisp, minerally finish/mouthfeel in the beer? Has anyone come close to replicating...

Hello, So after I brewed my Norwegian Pils with french Mistral hops, I decided to brew more lagers. This time different. I understand now that late additions and whirlpooling hops just add too much aroma and flavour. And although pleasent, they need to be more subtle. So this will be a...

Hello fellow brewers from around the world. One of the beers I will be brewing soon will be a warm fermented Pils style beer with Kveik. I would love your input and experience on the following recipe: 70% BEST Heidelberg 30% Thomas Fawcett Golden Promise Yeast: WHC Ubbe (...

Hello. So I've ordered some Ella, Topaz and Riwaka directly from Australia and I am waiting for those to arrive. I am looking for recent experience with these hops, beyond the threads and articles I can find on the Internet, which I've gone through many times. Riwaka is supposedly giving some...

Just spotted the new* New England dry yeast from Lallemand here: https://www.themaltmiller.co.uk/product/lallemand-new-england-11g-beer-yeast/ Will surely, slowly show on other webshops as well.

I'm thinking it's Bitter time, seeing that warmer temperatures have been hitting this part of the world I currently live in. Simple recipe with English malts, yeast and hops. 97.5% Crisp Maris Otter 2.5% Thomas Fawcett Crystal 120L Imperial A09 Pub Bramling Cross 2018 + Goldings Cobb 2018 35...

Hello, I want to share the recipe for a beer I recently made and turned out very good. 50% Weyermann Bohemian Pilsner + 50% Weyermann Vienna 1 x Nottingham Mandarina Bavaria 8%AA ( 2018 ) + Brewers Gold 4.5%AA ( 2018 ) + Comet 8.8%AA ( 2017 ) * All german grown * 5.2% ABV / 35 IBU / OG: 1.051...

OG: 1.078 | FG: 1.027 | 6.7% ABV | 35 IBU | SRM 50 | MASH TEMP.: 155F 75% Weyermann Bohemian Pilsner OR 80% 6.3% Thomas Fawcett English Crystal 120L OR 6.7% 6.3% Thomas Fawcett Roasted Rye OR 6.7% 6.3% Thomas Fawcett Roasted Barley OR 3.3% 6.3% BestMalz Black Malt OR 3.3% 1.65 lbs Lactose 7 oz...

So, I finally got around to making some syrups at home, which can be used for cooking, but also brewing. I made two: one really bright, red syrup and one really dark made with a combination of Dark Muscovado, brown cane sugar and white beet sugar. I want to make a simple Dark Belgian ale...

Pitching Imperial B56 Rustic ( de Blaugies ), fermenting for 24-48 hours and then pitching Imperial A20 Citrus? Would it be safe to assume that the Saison traits will be there and A20 could have a chance of adding it's own fruity esters? Thank you.

Hi, Here's what I've been working for the past couple of weeks: 85% Vienna 7.5% Black Malt 7.5% Roasted Rye OG: 1.051 / FG: 1.009 / 5.5% ABV / 45 IBUs Mash Water---> Ca: 55 ppm / Mg: 5 ppm / Na: 15 ppm / SO4: 30 ppm / Cl: 90 ppm Kettle and whirlpool hops: 60% Topaz, 20% Waimea, 20% Rakau Dry...

Hi, Sooo... I'm going to brew some lagers in 2019. I'm excited and scared at the same time. I'll start with a Hoppy Lager, A Vienna Lager and a Hoppy Schwarzbier. This is what I've come up to for the Hoppy Lager: Batch size: 23 liters or 6 gallons Malt: 100% Weyermann Bohemian Pilsner Malt (...