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Hi HBT'ers! I am in a bit of a pinch.. I would like to have some brew ready for new years eve and I am unsure of which style/yeast I should go with. I have two yeast strains, safale s-04 and safale US-05. I read everywhere that 05 is a terrible flocculator, so I assume that yeast is out...

I get your point. Sometimes it annoys, but also delights me that beer is such a subjective matter he he he. Only way to know is to brew it I guess :) Thanks for taking the time to check your notes and to reply to my question :)

Sorry, I forgot to put the batch size, doh! Batch size is 6L so thats around 1.6 gallons. Thanks for the tips about the chocolate. Wouldn't it become IPA-Ish with both an addition at 20 and dry hopping?

Okay thanks for the alternatives! I don't have a local homebrew store so everything I havde to get is ordered and then shipped to me, so I will probably go with the chocolate-option. How is the hopping looking in my recipe?

Thanks for the recipe and input. I am, however trying to make a beer from a recipe that is a bit more simple beer that is pleasant to drink (I am not that experienced in recipe making yet but think its great fun to make my own). The malts I have at my disposal are Pale Malt, Maris Otter, Crystal...

Hi. I'm trying my hand soon at an amber ale recipe. I've arrived at something but I am mostly unsure about the hop addition times and amounts. I am also in doubt as to how to get it a bit darker? It is currently 10 SRM which is quite light and just on the lower end of things according to the...

Okay, that makes sense. Thank you for sharing your experiences! I appreciate it.

I see. What i take from this is that the type of base malt does not matter too much for a porter because the roasted grains mask most subtle differences. Thanks!

Thanks for the insight. I will try chewing on some of each grain to see about the flavor. It is my first brew with MO. I was of the impression it would make the beer maltier? But I am not sure whether you can taste it through the roasted grains?

Is that because of the taste of the roasted grains? Would it make more of a difference in an Amber or Pale Ale?

Hi HBTers. I'm brewing a robust porter this weekend (thanks to HBT for the help with the recipe) and I have gotten my hands on some Maris Otter malt. Has any of you got experience with mixing MO and regular british PA for the base malt? I am thinking about a scenario where 50% of the base...

Thanks for the reply! I'm bottling this weekend.

Hi fellow HBT'ers. I recently brewed an ESB and it has currently been three weeks in the carboy. I am a bit busy at the moment and I was wondering whether it would affect the flavor of the ESB negatively to wait another week before bottling? Especially hop-wise. I added hops @ 60, 15 and 0 min.

Thanks for the input! I decided to go for a bitter using East Kent Goldings hops for bittering. Thanks again.

Thanks for your feedback. I'm glad to hear that my recipe looks sound. I forgot to put the batch size (which is 6.0 L) but I have edited the post now.

Hi fellow HBTers. I am quite new to beer recipe design and have only designed one beer thus far, a robust porter, with the help of this forum. I am trying to make my first ESB and I came up with a recipe based on the BJCP style guide lines and some articles i read online: Batch volume: 6.0 L...

Hi HBT'ers. I am trying to piece together a robust porter that I will be brewing today and I seem to recall seing a robust porter recipe with only one hop addition @ 60 mins. Is this something that would make an okay porter or would it be bland? I am not sure if the hops matter that much unless...

Hi HBTers. I have made a porter recently and I have some leftover malt. Pale, chocolate, MO, black malt and crystal. I was wondering whether other beer styles are possible with those malts. The yeast I have is S04. The hops I have are target and goldings. Thank you.

Hi guys. I have been googling around trying to find out how long it takes before one shouldn't use crushed specialty malt that has been stored, but couldn't find anything addressing my particular situation. I am about to brew a robust porter and I have some chocolate and crystal malt - both...

Thanks!