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Hi Guys I am brewing for a competition coming up in 6 weeks. The style being entered is an Imperial IPA. The preliminary brew came out great, however the aroma is lacking. I love the Willamette hop, so it is being used both as a late boil addition and a dry hop (Hop schedule below). Can...

Thanks guys for all the help. I shall listen to the Sunday Session. I am thinking of cultivating some sort of South African wild yeast (although our little critters are used to 30C/ 86F temperatures), just to give it a uniquely South African flair. I shall maybe split the batch and try the baked...

I like Coal Room Brewing. It implies to me that it is an ongoing process and adds a human element to it as opposed to Coal Room Brewery, which sounds like just a building. There is no problem with the latter, but if you have put the time and energy into researching which is better, I think you...

Hi guys I am researching making a lambic/ kriek-type beer. Now it is not a strict lambic/ kriek, but has many similar qualities. The question I want to ask is that in traditional styles, aged dried hops are used so as to add preservatives without the excessive bitterness to the style. I don't...

I am looking to brew a buscuity Northern English Brown type beer. I would really like the biscuity character to come through, and I shall be using biscuit malt to help me achieve this. I was wondering, how much biscuit malt do I need to use (as a percentage of the whole grain bill) that will...