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Many thanks all, everyone has been very helpful and given me good for thought.

PS, what is Spalter?

Big Ed, that is a very helpful contribution, thank you. The maibock/Helles bock is just a naming issue within software. I am looking to produce a dunkelbock as opposed to a dopplebock. Your reasoning makes total sense, however. I don't think there is a short cut to proper bock maltiness.

Nice, thanks guys. What do you recommend switching out for the melanoidin?

I have been looking at brewing up a bock for a while now but have been put off by the whole faff that is decoction mashing. So my question is, does anyone out there have good experience of brewing bocks? And, if so, what sort of step mash will get close to the uber maltiness of the...

Thanks for the replies. I will leave it at 28c for a coupe of days to see if it drops further before returning to room temp. I had read that it should be fermented hot for 2 weeks but I don't think I will leave it much over one week. Thanks again.

Hi all, I have recently brewed a simple saison using mangrove jacks m29 French saison yeast. I have been fermenting it hot 28c and it has been giving me fantastic spicy, phenolic flavours. My concern is how long to keep it hot? I pitched in Saturday evening with a sg of 1.06. Gravity...

Thanks for that, I will add a small amount whilst bottling.

Thanks for info. SG was 1.084 FG is 1.013. worried that it won't car up properly after the lengthy conditioning. It was in primary for a month before I moved into secondary on oak for the last 3 months.

i have a scotch ale type beer that has been conditioning nicely for the last three months or so. it has been sitting on oak chips for over two months and is now plenty oaky for my palate. going to bottle it soon but i am unsure whether i will need to add a bit of yeast whilst bottling...

This has become weirder! After bottling everything looked fine, as it would. After two days at 19c I could visibly see the infection again, taking the form of a milky white film on top of the bottled beer. Now the weird part! The milky residue did not progress and the pressure did not build...

It's an IPA. It's certainly a film but the wine thief went straight through it and came out with lots bits of the growth on it. Plan is now to take it down to 0c and bottle tomorrow. I have loads of strong Belgian bottles so I am going to under prime and bottle in those. Then it is guzzle as...

Yep, was trying to get it to finish out by upping the temp. Plan to bottle. Will probably just bottle asap as at the moment it tastes totally fine. Thanks for replies.

So this beer has been in primary for roughly 4 weeks. It was not hitting my final gravity target so I ramped up the temp to 22c to see if the yeast would jump back into action. I originally held the brew at 18c for a couple of weeks then upped it to 22c for the last two weeks. I had not...

Thanks again for all the help and advice. Quick update. Along with dry hopping I made a hop tea to try to get more aroma. It has been bottle conditioning for a week and I have just cracked my first bottle. The results have far surpassed my expectations! I have created pretty much the beer I was...

Ok, so my interest is making hoppy beers just now. Previous thread details my inability to get any hop flavour out of Amarillo. Still a total noob but I am getting really bitter notes, along with some decent tropical flavours from using citra as a single hop. Is citra a particularly bitter...

Haha! 41g is indeed a weird amount but there is no science here, this is just what I had left in the freezer from a Chinook/Amarillo beer I made the other night. Will sample in a few days and if need be will open another pack of Amarillo and 2nd dry hop. Thanks for the reply and thanks again...

Many thanks to all for the advice. Wish I had read them a couple of hours earlier though as I added the hops in a hopsack and it appears sprinkling would have been better. I will definitely take this on board for future brews though. Ended up putting in 1.5oz, 41g, and will leave for 5-7 days...

Thanks for the reply. OK, they were .5oz or, more familiarly to me 14g additions at 60, 30, 20, 15, 10, 5 and flameout. Did not stand the hops post flame out and chilled right away. Kitchen smelled amazing but it does not seem to have translated into the beer. It has now been in primary for 20...

Hi, I am new to all of this but have found the message boards here invaluable as I launch myself, in at the deep end, into all grain brewing. So I have joined up as I figure the best way to get a particular question answered is to ask it rather than trawling the net for solutions. I have a...