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This is the recipe. Mutha Stout (Imperial Stout) Original Gravity (OG): 1.090 (°P): 21.6 Colour (SRM): 43.0 (EBC): 84.7 Bitterness (IBU): 84.1 (Average) 70.51% Maris Otter Malt 7.69% Biscuit 7.69% Crystal 120 6.41% Smoked malt 3.85% Black Patent 3.85% Cane Sugar 2.1 g/L Simcoe...

So my RIS is brewing (with a lager yeast) about day 3 into it, and I had an efficiency loss that I wanted to make up with some homemade belgian candi / invert sugar. I made a bunch up, put it onto a washed and sanitized silicone baking tray, put it in the freezer overnight and then dumped it...

So I don't normally use liquid yeasts, and not ever made a starter but this time my Wyeast 1318 was already 5 months old so I figured I should check viability and step up the healthy cell count. I have been reading with interest some people's experience with using olive oil in their brews as a...

I made an English IPA with only Fuggles for the flavour/aroma/dry hopping and it first tasted pretty harsh, but a few weeks in the keg maturing makes this easily my favourite hop of all. If you like English Beer and haven't tried the UK Fuggles out in a brew, give em a crack they are...

I have heard people recommending against dry hopping while the yeast are still actively going about their fermentation business being that the aromas will be "driven off" or "scrubbed" by this process. What about the aroma oils already in the wort? Does the boiling process somehow protect...

Hi there, I am brewing at the moment an all grain wit consisting of 9lbs 50/50 pilsner & flaked wheat. Here is what I did 7.5 Qrts @ 140oF to hit 120ish for 15 mins Added 6.8 Qrts @ 210oF to hit 152 - 158ish for further 45 mins. (I hit closer to 148oF but my temp gauge is a...

I am struggling to find rice hulls (or any other grain hull/husk for that matter) anywhere near me to help with an upcoming Wit (50/50 Pilsner and Torrified Wheat). I am getting a bit tired of ringing around without much luck and so thinking I will go ahead and give it a go. I have a SS...

While trawling through the search pages, I found various examples of people having short lag times and very active fermentation while using the S-04 (both dried and rehydrated) but I had a super slow start to mine. I eventually had to warm the wort up to above 70degF to get it started. I...

Hi there, Just getting into AG and looking to get some feedback on an English IPA reciepe I am formulating. Looking for something more traditional than the low ABV commercial examples out there. Inspiration for this came from a book which described one man's journey to recover the steps the...

Well I took the plunge and invested in some kegging equipment, and tonight I transfered my first batch into a corny keg. I don't currently have CO2 so went the natural carbonation with a 1/2 cup of corn sugar, but I am not sure whether I will get a good seal on the lid without having the CO2...

Hi there, I was wondering if anyone used a system of wort chillers where the tap water is passed through a chiller that is immersed in say, an ice bucket full of ice-cold water, before going on to the wort chiller immersed in the wort? The idea being to get the water flowing into the wort...

AS prologue to this post, I live in the Caribbean, where the only beer available commercially tastes pretty average. There are no home-brew stores, and no raw ingredients readily available. I ordered a recipe for Australian Golden Ale (I am Australian) from DeFalcos in Houston for a friend who...

Hi there, Just re-discovering homebrewing beer out in Trinidad & Tobago. The selection of beers out here gave me the motivation and my first brew is still in the primary (will not secondary). It is a partial extract / mashed grain mix golden ale which I have not tried before, but it seems...