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I used 1oz of fine wood chips (they were almost like dust they were so small) soaked in 3 shots of bourbon. The chips soak up all the bourbon straight away, so I had to add another shot to make a slurry that would pour into my secondary. I racked onto the chips and left them for a week, along...

I generally have my next two or three planned. Right now I want to make another massive chocolate coffee stout, as I really enjoyed the complexity of the last one. Also, I want to try and clone a beer I tasted at a beer festival last week that was a pale ale spiced with ginger, that was...

So I'm thinking about cold crashing my current brew after a week in secondary to try and get more clarity in the beer. The way I understand it is that by cold crashing the beer you hope to get everything to drop out of solution and sink to the bottom, clearing the beer. But won't this remove...

I've done a bit of research and have decided that I definitely do need to add some sugar. However, as it's been a week since I put it in the plastic keg, I'm worried if there is any yeast left in it to ferment the extra sugar or whether I will just be left with a really sweet cloudy ale? I'd...

I've just brewed my first ever ale, Norfolk Wherry, from a kit that made 40 pints. The fermentation went fine and I siphoned it in the pressure barrel with no issues. However, a week later, the beer still hasn't cleared and still tastes a little strange. I have been reading up and it...