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Using this for the first time now, made a starter and pitched in the mid 70s, had airlock activity within a couple of hours and it raised itself almost to 80... But after 20 hours there's no more bubbling that I can see, and the temps seem to be going down again. Ambient temps about 72, but it's...

Good point about the oats, think I'll skip them. I've brewed with 3711 before and it went really well. Wanted to try the other Saison this time. This is also my first time doing a starter, so I thought I was pretty safe, now you've got me worried. Maybe I'll order the French Saison again and...

I'm brewing next weekend and admittedly the recipe is largely dictated by what I have left over in my basement. Planning to open the first bottle for the World Cup final, so that's a bit my theme here. I'm supporting Belgium, so I'm going for a saison, I want it red-tinted like the football...

Hah! I'm honestly not sure. May be the malt, may be my water, may be the yeast... in any case there's just a hint of it I picked up in the background, and I personally think it's pleasant ;)

So far it's 50/50. I've brewed a tripel and a saison, as well as a stout and a bitter. Stouts aren't so popular here so that one's been more divisive - but it's also my favourite so far. The saison's been popular, but it's also more familiar as they're relatively easy to find in the local...

I'm originally from Iceland but have been living in Belgium for 7 years now. A long time fan of beer, but really got the beer bug badly after moving here. Finally started brewing myself earlier this year. Just did my fourth batch and looking forward to many more. Found this site when looking...

This is adapted from Papazian's Barrel of Monkeys Oatmeal Stout. 2.3 kg 2 row Pale ale malt 900g Wheat malt 450g Caramel malt (120 L) 250g Chocolate malt 250g Patent malt 300g Flaked oats Mashed at 67ºC for 60m 75 minute boil, East Kent Goldings all the way: 71g at 75m 14g at 30m 15g steeped...

That absolutely did the trick, bottled it at 1.006 when I came back. And it's delicious. Sent from my iPhone using Home Brew

Thanks for your tips, I swirled it and left it. Finally online again and kinda wishing I had a BeerBug to see how it's doing. ;) A week to go, so I'm not worrying and enjoying Italian wine and beer while in Italy, instead. Sent from my iPhone using Home Brew

My oatmeal stout has been fermenting for 10 days now, but is only at 1.020 from 1.050. I was expecting something closer to 1.012. I'm leaving the country for two weeks on Saturday and was hoping to bottle it before then, but now I'm afraid it'll get over carbonated. I guess my options are: 1...

Here's mine. This is my second brew, and what a brew it's turning out to be. It stayed 2 weeks in the fermenter and has now been 2 weeks in the bottles, so still early days. A lot of honey aroma, very nice, full body and the foam is just great. I almost doubled the amount of hops -...