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I'm mostly a Pale Ale guy and have only done a couple of lagers which I've been underwhealmed with. But I have some Mangrove Jacks M84 lager yeast, Wyerman Bohemian Pilsner malt, Munich malt, Halertau hops here so I'm planning to have another go at a lager. Being a hoppy ale drinker I usually...

Sometimes I rehydrate, sometimes I just sprinkle the dried yeast directly on the wort. I've not noticed any obvious difference but then again I've never done a side by side experiment. When I rehydrate I am aware of the extra opportunities for introducing contamination or untold variables...

I've made my first Saison and I'm a bit baffled as to why it's tasting sweet given that my FG was a very low 1.002 (lowest FG I've ever got to). To be honest I'm not even quite sure what a Saison should taste like as I've never had one before but I believe it's supposed to be dry. My recipe was...

I checked the SG of my fermenting pilsner yesterday and it was already down to 1.010 (from OG 1.050). I was a bit late for a d-rest but decided to go ahead and do a one anyway so I raised temp from 13C to 18C. Since raising the temp it's been releasing a lot of gas in the last 12 hours. Is this...

I usually sprinkle my dry yeast directly on the wort but I decided to give rehydration a go since I was doing a pilnser and higher yeast count is more critical for cooler ferments. I followed some online instructions...

Can anyone help me understand the Nottingham yeast rehydration instructions: Sprinkle the yeast on the surface of 10 times its weight of clean, sterilized (boiled) water at 30–35°C.
Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR...

Here's a recipe for a Black IPA that I've come up with based on ingredients that I have on hand. Let me know if you think it will be any good or if I should make a different style of beer with my ingredients. Shot In The Dark Blak IPA Original Gravity (OG): 1.060 Final Gravity (FG)...

www.youtube.com/watch?v=g09b17V4NWQ

I've noticed an apparent pattern with home brewers and I think most fall into one of 2 camps: The gear enthusiast home brewer for whom the hobby is as much about the beer making equipment as the beer making itself The frugal home brewer who tries to scrape by with a minimum amount of equipment...

My plan for minimal equipment all grain brewing is to do stovetop BIAB split between 2 pots, a 12L (3 gal) and 17L (4.5 gal). I've just posted on my blog about my plan: Getting ready to do All Grain on the cheap I reckon I should be able to manage full 5-6 gal batches with this approach -...

I've already got a good pipeline of pale ales, IPAs, stouts etc. so for my next brew I want to do an easy drinking, low alcohol, session beer. I also want to use only the ingredients that I have on hand which are Hops: Motueka, Nelson Sauvin and Simcoe, Yeasts: US04, S04, Grains: TF Chocolate...

I checked the SG on my IPA on day 9 when I was dry hopping it and it was 1.025. 5 days later it is still at 1.025. It actually tastes really good already, I'm not tasting any excessive sweetness (like I did on my previous batch that finished high). This might be because the high IBUs are...

A bit of a disasterous bottling night tonight. I was bottling my Common Room ESB (recipe here). I had a taste while bottling and found it unusually sweet. I had already added the priming sugar but not much, only 1.5 oz for 6 gal batch, so it shouldn't have affected the sweetness that much. I...

Looking for some quick advice as I want to place an order for some ingredients today so that I can brew at the weekend. I usually brew American style pale ales as it's my favorite style, but now I want to have a go at an English style pale ale. I found an all grain recipe in the recipe...

When I harvested yeast from my last batch I did not get good seperation between the yeast and trub so now my jars of stored yeast also contain some trub. Is this a problem?

I came accross this interesting story about expats in Libya in the 1970s getting around the ban on alcahol by home brewing. The ingredients were a bit limited. Home Brew Here's the recipe (fermented in a plastic rubbish bin): 30 litres of water 2 kilogram’s of sugar 1 large tin of...

If you have experience using an oven to maintain your mash temp (at the typical 150F) what oven temp do you find works best for you? I did a partial last weekend and made a Celcius/Farnheit units error and set my oven at 150C instead of 150F, but far from being a disaster it actually...

Getting ready to do my first partial next weekend. Here's my initial attempt at coming up with a recipe (for an APA type beer): Grains to mash: 2kg Gladfield Ale Malt .25kg Crystal 60 .25kg Weyermann Carapils DME (late addition): 2kg Light DME Hops: Simcoe: 10g @ 60min, 15g @...

I've done a few extract brews with steeped grain and I'm thinking of having a go at a partial mash next. I'm under the impression a partial mash is similar to steeping grains except soak time, temp and use of base malts. Have I got that right? I've seen the monster sticky Easy Partial Mash...

A mate of mine gave me a bag of hops (about 100g of unknown variety) that he got from a farm where they grow them. I never got around to using them and have stored them cool(ish) and dry but not in fridge or freezer for about 6 months. Would they still be any good? How long should they last for...