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I was just thinking I'd like to get my hands on some NZ hops. Was considering another NEIPA, as well as a Czech Pilsner, so a NZ pilsner sounds like fun. I just brewed a couple ESBs with my friend. I've never had a proper English Bitter so I'm not sure how close we were but an English friend...

Yeah, I'd most likely do something inspired by historical brews. Not necessarily strictly adhere to historical recipes. Re: Brewing with 100% Oat Malt... A quick Google search pulled up this article...

Thanks for the feedback! This is good to know.

I do like some Belgian beers. Unfortunately, I can't get liquid yeast here and I really think the yeast is what makes a good Belgian beer. Any dry yeasts you like? I tried BE-256 and wasn't a big fan. I have some T-58 that I used in a kettle sour, but haven't tried it on its own. I successfully...

I obviously don't know enough about how these numbers are calculated, conversions between them, etc. I had no idea. The packaging and the manual definitely says Plato so I just assumed it was Plato. So I should be reading this as brix and converting?

Interesting! Not disagreeing with you, but how do you know? Would it be possible to attach a plato scale (with the appropriate conversions) on to a refractometer or no?

I also like the idea of historical beer styles. I was reading about one of George Washington's recipe the other day and it piqued my interest.

https://www.brouwland.com/en/our-products/measuring-lab/density-measurement/refractometers/d/refractometer-0-18-plato-0-1-atc I live in Vietnam and it was the only one I could find when I bought it.

Thanks for all of the recommenations! I love the ideas and thoughtful responses. I did brew a hazelnut brown ale that I enjoyed (similar to Rogue's). As a homebrewers, that is how I usually approach beers. I try to make them my own. Sometimes I just don't want a full keg or I don't feel like...

Thanks! Appreciate the response, very helpful. It looks like I can continue diluting my samples for high gravity beers to at least get me close enough.

Hello people! The title says it all. I'm looking for a new beer style to explore/brew. I love imperial stouts. I also really enjoy double IPAs, NEIPAs, sours, and most barrel aged beers. On occasion, I enjoy a refreshing kolsch, wheat beer, or a session IPA when the weather/meal calls for it...

Thanks for the link, Bruce! I saw that earlier and came to the exact same conclusion... Until I found another forum discussion where people said you had to use equal masses of wort and water (not equal volumes). I was hoping someone could confirm one way or another. I suppose it doesn't really...

Hello fellow Brewers! I brewed my biggest beer to date but unfortunately gravity was way too high for my refractometer and I don't have a hydrometer. My work around... Add 125mL of wort to 125mL of water and measure. The 250mL sample measured 14 Plato (1.057 SG after conversion) on my...

Repitched a yeast cake into a 150L batch yesterday at my friend's brewery. I'll report back as soon as I have useful feedback. As for the batch that the cake came from, it turned out nice. No fruit added to half of it, average gravity, 1 pack/5 gallon pitch rate. Initial tastings weren't sour...

That is exactly how I would approach it if I was you. I brew lots of these so already have or will use most of the ingredients. Also, I was excited to try the homebrew recipe because of the rye as well as the hop combination. I had never used these ingredients in any RIS previously. Good luck...

That's what I thought. Probably just wishful thinking on my part.

Hello everyone! The title pretty much says it all. I just brewed a 1.106 RIS fermented with US-05. Fermentation went pretty much as expected. I'm now planning my next brew, a 1.107 Wee Heavy, and considered reusing the yeast because I don't have any more US-05 on hand. I'm limited to dry yeast...

I live in Asia so haven't been able to taste any commercial examples either. From what I can gather, Weathered Souls released the recipe and encouraged everyone to put their own twist on it. I have brewed more imperial stouts than probably any other style so I gave this one a try mostly...

I finally brewed this about a week ago. Haven't tried it yet, but really excited to taste the finished product!

I may have overlooked it, but has anyone made and used invert sugar for their simple sugar source? I'm thinking about trying that with this yeast...