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That might be because the next beer I had planned is a hazy IPA. I did a great one not too long ago: 70% Pale malt 15% golden naked oats 15% wheat malt To hit 1.060 1.5 oz each of Amarillo, ekuanot, el dorado, mosaic at 80C/176F for 20 minutes. Ferment with Yeast Bay Hazy Daze II. Same...

I would generally agree as I dislike most Black IPAs in that they’re either IPAs with sinamar or the roast clashes with the hops… which is what drove me to make my original recipe - to find a balance where both can shine.

I didn’t know about Lotus until now. Just looked it up and it sounds amazing. Will have to ask my home brew supplier to get some in to try.

Chinook/Amarillo was a combination I was strongly considering. I’ve used Chinook on its own before and it just didn’t quite have the flavour/aroma punch I wanted, but Amarillo could add that, with nice orangey notes that would complement the stout flavours.

I hear that a lot. It just works really well in a stout.

One of my house beers is an American Stout. It’s very roasty and very hoppy. My normal recipe for it is 100% Sabro as the coconut notes just work really well with the roasty, chocolatey notes in the beer. The recipe is below, and it’s won multiple medals, including 3rd best in show at a 100...

It kind of depends how quickly you can open your fermenter, throw in the gelatin and close it up again. Also how big the opening is when you open it. A carboy works well because the opening is quite small, and at the top. A bucket is harder, but if you crack it open quickly you’re fine...

If you add gelatin in the fermenter you will still have plenty of yeast to bottle condition. I have done it. You end up with no visible yeast going into the bottles, you get a little haze during carbonation but then that drops out and you're left with a really fine layer of yeast stuck to the...

Is now open for entries here: LAB Open 2023 Will be back at Hammerton Brewery this year and we're still running the UK's biggest home brew sampling of the year on Sunday 14th May. The competition will be judged by qualified judges from all over the world. If you've not entered a competition...

Hah, that was autocorrect - I meant to say diacetyl rest towards the end of fermentation. But you can do a test once done too!

I’d drop the carafa II next time as all it’ll really be adding is colour - if you’re missing some colour/malt character I’d just bump up the Munich. I’d always recommend a diacetyl test towards the end of fermentation when you’re 3/4 of the way done, just let it free rise rather than heating it.

That’s very interesting, and worth thinking about.

I don't think it'll get hot enough doing it in a water bath. That grain really needs to boil! As you say, a thick bottomed pot really helps as it spreads out the heat evenly. Good luck!

Yep. Although traditionally you'd take 1/3 volume of the mash, for me that turns out to be most of the grain. Pot with water? No - you don't add any extra water to a decoction. Decoction is literally taking grain out from the mash with a strainer so you have only a little liquid, and then...

Decoction is an interesting brewing experience, and getting it right takes a bit of practice. It also adds a distinct character to your beer when you do multiple decoctions or a long single one. I'd recommend doing it to a beer you are practiced at brewing so you get to understand the difference...

Looking at your recipe, there's plenty of variation in how you can brew Marzen, and I think yours looks great. There's no need for caramel or roasted malts, and certainly no need for melanoiden/decoction unless you really want that from your beer. What brewing Marzen taught me was that the end...

I'm really interested in this subject. I'm currently planning a solera style stock ale project, where I'll be brewing a strong ale (1.090+), fermenting it normally and then introducing some bugs and wood to age for a year. After a year I'll brew a new batch and use some for blending old and new...

I realise this is a long time after your post, but did you find a club or are you still looking?

The one time I've had this was where I did a very high wheat beer and the flour from the wheat burnt on the electric element. I fermented it anyway as it didn't taste bad at the time, but after fermentation it tasted like an ash tray.

If you make starters on a stir plate then you should have an Erlenmeyer flask, which works as a perfect stand.