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Hey all, So I finally got a recipe down for a new england style ipa that I was quite happy with. Bitterness was calculated to 7 IBU, and it has lactose in it. I tasted it at bottling, and it was very tasty, however it seems that the bitterness has increased in the bottles. Is that even...

That's a bummer. However a RO system is just not in my budget. The cheapest system available here that is approved for food use, costs more than $1500 and that's way way outside my budget. I have tried to use acid malt before, since my mash pH is always too high (5,5-5,8), and the time I...

Hey all, So I have been reading a few books about brewing science lately, and water chemistry keeps coming up as vitally important. I never really bothered with water chemistry, as the water we have here in Denmark where I live, is neither chlorinated or anything nasty, like I ha e...

Hey everyone, I am looking for some advice regarding really high gravity brews (over 1.100 OG). With the equipment I have now, the efficiency is around 70%, since I brew on quite small scales (all I have room for), and it is very hard to reach an OG of over 1.100 for the imperial stouts I...

Hey everyone, I have been lucky enough to get my hands on a 30L burbon barrel from a local distillery. I have tried many BA stouts, but what about barrel fermented? I have never messed around with barrels in general, but I know some breweries ferment directly in the barrels. So my...

Will do! :mug:

Well they say it's regular smoked malt, not sure what it's smoked with. They said the regular is substantially less smokey. And yeah, 1,5% peat.

I contacted the brewshop, and they actually were able to stop the shipment and replace the bag with new grains with regular smoked malt. And just for fun I got them to add 1,5% of the peat malt to the new mix - I think that should do the trick! Hurray for good brewshops!

So for this weekend I wanted to get going on the second version of my rauchbier. However, when I got home and checked my order at the local brewshop, I realized that I accidentally ordered their peat smoked malt, not regular smoked malt. :smack: Now I ramped up the smoke malt this time...

Hey all! So I have been working on a super tropical IPA recipe with all the hops I have left over from other brews. This is the very first recipe I have tired to build from scratch, so there might be some mistakes. I have tried to base it on an Alesmith IPA clone (which I have made before)...

After doing several brews over the last 2 weeks, including an AleSmith IPA clone (still fermenting), I have a ton of delicious hops leftover. I have Mosaic, Simcoe, Columbus, Cascade and Cirta, plus some Amarillo and Chinook. I thought it could be awesome to make a super tropical style...

Hey all, So I was thinking of trying to clone Mikkellers Beer Geek Vanilla Shake. For those of you who haven't tried it, it's an oatmeal stout with coffee and vanilla. Apparently the brewery who were supposed to make it originally, added 100 times too much vanilla, as the recipe stated. Now, I...

Ah yes, that will work nicely! Thanks! I wonder though, the reviews say that the head dissipates quite quickly, and real oktoberfest beers have heads that last forever. Might need to modify it a little bit to retain more head.

Hey all, So I was thinking about making an Oktoberfest type beer - since it's not long until October obviousy. Now I realise that the lagers should be conditioned and fermented for a long time at low temperatures, but I really don't have access to cool down the beer below room temperature...

The last one was actually a Mikkeller Black Hole clone - he (Mikkeller) is quite specific that you must use around 2,5-3 liters of water pr. kg of malt in the mash. These batches have only been about 10 liters, as I am experimenting and don't want to waste a ton of material if I screw it up. So...

Hey all, So this week I tried to brew 2 beers with gravity above 1.080 each, last one was 1.100. However I seem to have problems hitting both the target boil gravity and original gravity. The last beer I made had a target OG of 1.118 and I only managed 1.100. This beers recipe required...

When siphoning, I start at the top and gradually move the siphon down to the bottom, but maybe I tried to get too much beer out of the fermenter now that I think about it. Maybe I should leave more next time. Thanks for the advice :mug:

Hey all, I recently made a hefe and an ipa, and they both suffer from the same problem. The hefe especially has a lot of yeast in the bottle and subsequently in the glass. It leaves a residue on the side of the glass when you drink it. The color and appearance is pretty spot on for a...

Little update, I just bottled the beer. The yeast cake was enormous, way bigger than the regular hefe I brewed 3 weeks ago. It was a bit confusing having that much yeast when you smell the IPA-ish aroma. It was quite dark, almost double IPA color, but again the smell was fantastic, very Citra...

Alesmiths speedway stout has been a favorite of mine, ever since I tried it a few years ago. And one thing I have had a hard time figuring out, is how they make that sort of almost creamy texture. Is it they yeast they use or is it a combination of the malts and coffee? Alesmith say the OG is...