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My porter tastes good even though its still in secondary so I still have a good 10 days to really get a good pint of that stuff in me. The recipe at the top looks OK. I found some good stuff at my supermarket called molasses cane sugar (92% carbohydrate). I recommend adding 250-500g of that in...

A boil really does mean a boil. Heating 5 gallons of water to 100C does take at least an hour with an electric filament. Obviously I would like a great big 8 gallon SS vessel and a propane torch with which to heat it. However, theres alot of stuff that I would like but im just making do with...

You screwed up my friend. Better luck next time. Live and learn..

Meh, Ive been using beach for years me laddy. No need for hot water either. The only time I had a problem with bleach was about half a year ago. I'd sterilized 26 wine bottles for a jumbo batch and on opening one of them a few months down the line you could taste the bleach - yuck!!! That bad...

It's ok, that's just life.

Let them sample some of your beer.

Ok I put this in the keg today after 7 days primary. I also got 12 x 0.7L brown flip-top bottles so I dont have a 2 week void between batches in the future. As I took off the lid the first thing I noted was the smell was very much like bananas. This is probably associated with the high alcohol...

Can I ask you how many gallons of water you will collect prior to the boil? A recipe I wanna try is 3kg Pale and 250g crystal + hops, I.M & yeast.

Ok I see it's slightly over a month since I did this. It's not a bad brew but it has turned out less than clear. The taste is alright though. But I just wanna conclude that oats will make the brew cloudy so it's better off left in the stouts.

You can get raspberry flavor. In the industry they use something called "raspberry ketone". Im not sure if this fragrance is also used as a flavoring.

The secondary is not a big thing for beginners. More experienced homebrewers like to do it though. The chances are your LHBS are more concerned with trying to sell stuff and could care less about the customer aftercare. Rememer that whatever comes into contact with the boiled wort will be...

Maybe if you wait another week then the residual sweetness should level off. This specifically applies to where you use sugar as the carbonation source.

I DL'ed beersmith yesterday but I prefer promash. For me, promash is very imformative and im alot more familiar with it than beersmith. I dont think its properly scientific though since on beersmith a 60 min boil of 5% AA hops was only 30 IBU whereas on promash it was more like 40.

If you put them in the fridge or freezer, remember these are quite moist places to put them. If you decied it store them here, it's critical they are wrapped up properly or they will become moist and this will catalyze their degradation.

Thats interesting that by stiring it real good helped you get a different hydrometer reading. I also understand that temperature also affects it. It's interesting that these factors always make the brewer think he did something wrong and never give him a false sense of confidence. I noticed a...

I have had ALOT of experience in pitching yeast. My findings are as follows: Ive only once ever KILLED the yeast. This happens when you are cooling the wort and because you didnt stir it, its cooler on the top then it is underneath, so when u pitch the yeast it sinks to the bottom of the tank...

7.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 1.00 lb Chocolate Malt (350.0 SRM) Grain 1.0 lb Roasted Barley (300.0 SRM) Grain 2oz Goldings, East Kent [5.00%] (60 min) Ive checked over this properly now and the values quoted above will be suited to your "dry stout".

Mine come vacuum sealed in 4oz packets. What I have left over I put in an air tight container but I keep them at room temperature in a cupboard. What is important id that they are kept dry and in a container. The temperature is not such an important feature over the short haul.

Ok, sorry that I didnt realize the recipe at the top of the thread isnt done. The advise by sause looks good. Its a mega improvement over the one you posted. With the roasted barely and chocolate malt use 1/2 pound of one or the other but not both together (you can if you want but it will make...

Well you have edited it so you can see that it makes it look like u have done it already, and the *will* word simply implies that its in the primary fermenter and its too late to change anything. You even have the brewdate there as the 15th so if that doesnr imply that you already did it I must...