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I use beersmith and love it, nothing to complain about thus far. Has everything I need. Once you have it dialled in, its very accurate.

@ba-brewer Incase you wanted to have a look at 2 examples.. heres an example of each beer from one of my favourite English brewers. Amber: https://www.rebellionbeer.co.uk/beers/full-beer-range/rebellion-amber.aspx Golden...

I think a golden really can be anywhere from lower hop presence to higher hop presence. Compared to say an american pale though, it would be no where near that amount of hop presence. Usually if an English man describes a beer as hop forward, you can almost bet an American would not. I'm a huge...

Over here in the UK we don’t really get all that many golden ales. Well, not that I’m aware of anyway. I think the terms more of a modern thing. The commercial ones I have had here tend to drink like our normal bitters but just a bit lighter (golden in colour). They’d usually be on cask, or if...

10 year old thread, may not have been as well known back then :p

Also, forgot to add. Next time try a yeast that doesn’t attenuate so much. I have great luck with WLP002 and WLP005 with my english ales. They leave a nice residual sweetness.

When you say you mashed at 152, what was the final mash temp and is the thermometer you’re using accurate? When i first started brewing I found out I was using a thermometer that was actually about 3F under actual temp. So when I thought I was mashing at say 152, I was actually mashing at 149, I...

Firstly, what temp did you mash at? A higher temp mash will produce more unfermentable sugars leaving you with a fuller, sweeter end product. I tend to mash my english ales around 155/156 and usually end with an FG of around 014/018 which I find gives me that full bodied, sweeter beer that...

I've never tried to add gelatin into the bottling bucket. When I used to bottle, I cold crashed then added gelatin and then after a day or two transferred to bottling bucket and bottled. It looks as though perhaps the gelatin and sugar mixture may have clumped together and formed bits of jello...

This is very true. Luckily the SS brew buckets have rotating racking arms on the spigot. I just give it a twist whilst emptying into my keg until I feel a bit of resistance from the trub. Usually manage to get pretty much all the beer I can with minimal transfer of trub. Of course though, It was...

I've switched from glass big mouths to all SS brewtech buckets. Although I do love them (easy to clean, great seal, really easy pressure transfer to kegs, light and thermowell for my inkbird) I cant lie and say I don't miss checking up on them fermenting away every few hours. Although the...

yeah I'd use a pale LME or light DME as the base and build the colour and flavour profile from there. I brewed a really nice brown recently. My recipe is all grain but here's it converted to extract: 9 lb Pale liquid malt extract. 0.53 lbs Crystal 60. 0.35 lbs crystal 120. 2.8 oz Biscuit. 2.8...

Like Cubalz said, brewing can be as complicated and technical as you want it to be. I think most brewers set ups are more of a reflection of themselves rather than one set up being better than another. For example some brewers simply want the brew day to be done with asap with minimal work...

I brewed my brown with: 50ppm cal 0ppm mag 15ppm sodium 45ppm sulfate 60ppm Chloride Came out very nice, nice rounded malt flavour. You may want to up the sulfate and reduce the chloride slightly if you want a more hop forward character. Remember that the darker malts used in a brown will give...

Sure, PM me and I’ll give you a hand.

Great to here, thanks guys. I'll go ahead and give this beer the same treatment my others get. If it doesn't work out, well... I'll know for next time.

So, as the title states, I plan on brewing a Belgian dubbel soon. I've always read about people bottling their belgians and leaving them for months on end to condition. However, I plan on popping mine into a keg and getting it on tap. The OG is looking at somewhere between 070-075. If I leave...

So far, no. I enjoy experimenting too much. Every time I look at a list of recipes I think 'wow that looks nice' and it gets added to my to brew list. There's just too many different styles and styles of styles for me to brew the same thing twice at the moment. I just love trying new things...

I'm a new subscriber to BYO. Last year I was simply buying individual digital copies on my Ipad, once purchased on the app I could then flick through the magazines like a normal magazine. I enjoyed them so at the start of this month I signed up for the digital subscription to save me buying...

Citra and mosaic, My three most favoured pales by others so far have been pure citra/ mosaic+citra/ amarillo+citra. My favourite was the mosaic+citra, very closely followed by the pure citra. You can’t really go wrong with any combonation with those hops IMO.