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I'm planning on using Fawcett pale chocolate. SRM is a little over 21. I made a porter using the 9:5:5:1 (pale:brown:amber:black patent) portions outlined in Designing Great Beers that turned out really well. It would be a good way to use up some brown malt, and the brown malt character...

I'm gonna be trying out a dark mild vaguely inspired by one of the recipes in Modern Homebrew Recipes. Hoping to brew this weekend or next. 5lbs maris otter 0.75lbs dark crystal 0.5lbs extra dark crystal (160) 0.25lbs chocolate 1oz willamette at 45 minutes Yeast is still undecided, leaning...

What's the issue with Windsor? I figured I would use it since I had a pack, but I need to get the malt still so I'm open to other suggestions.

How does the following recipe look for an ordinary bitter? I'm planning on using windsor dry yeast cause that's what I have on hand. 5.5lbs maris otter .5lbs Simpson's medium crystal Mash at 150 for 60 minutes .67oz 5.6AA EKG @60 min .67oz 5.6AA EKG @20 min .66oz 5.6AA EKG @5 min .5oz...

Bbeerr

I ended up with 5 gallons of 1.042 wort for the sour and about 3.9 gallons of 1.050 wort for the stout (I adjusted down to 1.042 by dilution). Overall the brew day was successful, and my efficiency was around 90%. The stout should be ready to keg in a few days, and I am going to transfer the...

Use them as aged hops for lambics

An all grain test batch of my house pale ale.

I've decided to forgo the sour mash and I'm making a starter of lacto and pitching it at the same time as the wlp644. Brewday scheduled for NYE. Will continue to post updates.

I am looking at doing a "split mash" where I mash 10 gallons worth of base grains, then split the wort to make two different beers and I have a bunch of questions about doing this. First off, does anyone have experience with doing anything like this?. The beers I am looking to make are a...

What was your recipe and do you have tasting notes? This sounds interesting.

I am looking at doing a "split mash" where I mash 10 gallons worth of base grains, then split the wort to make two different beers and I have a bunch of questions about doing this. First off, does anyone have experience with doing anything like this?. The beers I am looking to make are a...

What is your sweet stout recipe?

Thanks for the help. Would it be a good idea to make a darker beer my first time around or does that not matter?

Mild is a style I've been interested in for some time, and I recently brewed a rye mild from another thread on here. I've never had a commercial version, so how can I tell if I've made it properly?

I'm looking to make my first lager. Does anyone have any recipes that would be good for my first lager?

Give it a shot and see what happens anyways, you should probably be fine

I'm pretty sure stout faucets have restrictor plates to help knock gas out of solution to make a better head, so the actual volumes of CO2 in the glass should be lower than the keg.

Tafelbier tomorrow and a "historic" porter Saturday

I'm also going at 5