Recent content by fobster

I found sours are a great midway beer as they really cleanse the palate and set you up for the second half!

Hi folks, So my next brew is a stout and I'm going to use a recipe which got good marks in a competition last year, though feedback said the beer was a bit thin so my plan is to mash at 154 F and add 600g of flaked oats, aiming into oatmeal stout territory. My question is, if the current...

So next brew am looking at doing is a rye beer, never used rye or Willamette hops so really just going by descriptions I think they would be a nice mix. Nothing bought yet so feel free to make suggestions :mug: Fermentables 3kg Amber DME 1kg Dark Rye malt (15 - 20 EBC) steeped for 30...

Very light? I'm aiming for ~5%. The 1.040 gravity is just for better hop utilisation during the boil. Cheers for the advice though, think I'll go for 1 oz of Centennial at 40 mins to get a flavour/bitterness balance. Cheers

So with a fair bit of the first brew drank (and an extract christmas brew bottled), I have identified a few points for improving my first beer. The two key areas being carbonation and head retention. Carbonation I have sorted, I am going to batch-prime with an appropriate amount of sugar for a...