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I dry hop at the end of fermentation and again in keg using a hop tube. I use a lot of hops to try and get that huge hop aroma, and even split the hops into 2 and use 2 hop tubes in the keg. But still I'm not sure I'm getting as much aroma as I should for the amount of hops I'm using. I was...

I make a lot of Imperial Stouts and Barley Wines up to 14% using standard yeast. Recently started barrel aging batches as well. I want to push a Barley Wine up into the 18% area for an extended barrel age. I’ve never used WLP 099 and want to know if I’m on the right track with this yeast. I can...

I have the choice of UK light/medium/dark crystal and Caramunich I/II/III and Caraaroma to use in a Barley Wine. I’ll probably use around 6% to 8% crystal malt, and choose from the darker end of the scale. Has anyone tried both the UK and German crystals in their beers, and have a recommendation...

I did an Imperial Stout last year. When I checked the mash pH it was 5.07. I’m using a good Milwaukee meter. Brewing today, same beer, I added 4 grams of Sodium Bicarbonate, into a volume of 34 litres/9 gallons before mashing in. I thought that would get me closer to 5.50 I was aiming for. When...

I was at a Brew competition recently and a Barley Wine entry blew me away. Speaking to the brewer later, it was a very standard Barley Wine type recipe, except he used both Wyeast 1028 and 1098 during fermentation. This has got me quite interested to try this myself. My next Imperial Stout...

I’m going to use these hops in my NEIPA. Whirlpool for all the IBU then two seperate dry hop additions. I’m not sure if a 1:1:1 ratio is the way to go with this combination. Should I make one of them the feature hop? What have you guys tried and liked? Cheers

I just received my 20 litre European Oak barrel. Once I get it conditioned/sanitised with water/boiling water, I was thinking of putting a couple of litres of 100 proof bourbon in the barrel for a month prior to filling with an Imperial Stout. For those who have used barrel aging, have you...

I’m going to use either of these two sugars alongside some D180 syrup in my next Belgian Dark Strong Ale. I haven’t compared these before, and guess they will be very similar. The Rock comes in a darker grade than the Soft. Can anyone shed some light on the differences, if any, I’ll achieve...

I do a lot of Imperial Stouts and Barley Wines, and have fallen into the habit of just aiming for 12% ABV. Though in the past it’s been anywhere from 10% to 16%. Just curious what range others aim for, and if you think there’s a sweet spot that produces the best beers.

I’m about to do a Barley Wine, and have built this recipe list- 80% Maris Otter 5% Medium Crystal 5% Munich II 5% Flaked Wheat 5% Dextrose For those who’ve done Barley Wines, what are your thoughts about using Munich? I use it in most of my beers, and like the extra grainy, malty character it...

One of my first beers was a Rochefort 10 clone, which was also the first time I made a yeast starter. I’m sure I underpitched it and the fermentation got stuck way above FG. I did end up making another starter and got it going again. So I’ve just started on another Rochefort 10 clone. I make...

I buy Weyermann Munich from my LHBS. I’m about to do a Doppelbock which has revealed my lack of knowledge about which Munich style suits which beer types. I think I’ve settled on a mix of one third Munich I, Munich II and Pilsner, with a touch of Caramunich. I think that is a safe recipe for my...

Would someone care to take a look at my water report and offer some opinions. I'm just starting out on the water journey, and would like to know how my water looks. Really interested if possible in what beers this water is most suited to 'as is'. I enjoy and make a lot of Imperial Stouts...

I made a IIPA, something along the lines of a PTE. It's coming up to 3 months in the bottle now and I'm almost all out. To my mind it doesn't have the same beautiful hop aroma and flavour it did to begin with. It's still quite nice, but maybe past its peak IMO. Is there a considered time line...

I haven’t been able to find too many recipes for this beer. The brewery website states they use Pale, Munich, Caramel and Roast. I’ve not seen a recipe remotely resembling that. Anyway I’ve come up with something I think will work. The basic recipe for 22L into the fermenter looks like this...

I’m finding my way around all grain, and I’m fairly aware what each of these contribute to the finished beer. Now, as far as I’m aware these exist in relation to each other and are not generally used 100% in any beer. For example I did a IIPA and used a 1:4 Chloride to Sulphate ratio. Is there...

I’m bottling my PTE clone tomorrow. Not really sure what carbonation level I should be aiming for. At this stage I’m thinking 2.6, unless someone can give me a reason to aim higher or lower. I just tried a good Aussie IIPA that was very low in carbonation, and was wondering if they did it on...

I’ve done quite a few RIS brews now, and typically I can get them from around 1.120 down to 1.022 in 7-8 days. I pitch heaps of yeast, ferment cool and get a good fermentation. I am curious how long everyone leaves their RIS sitting in primary. I always plan on 4 weeks, but usually get to the 3...

I have a 12.5% ABV RIS that spent 4 weeks in primary and 6 months conditioning in keg at 10C. Time to bottle soon. A previous RIS I made never carbed, so my experience with these numbers is the yeast is too old, too tired and has dropped out by the time it’s been through primary, conditioning...

I’m about to brew a Dunkelweizen, and bought a small amount of both of these because I couldn’t decide which to get. I’m using it to improve the head retention in the beer. If you could use just one of these for the job, which would you pick?