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A friend and I recently tried to brew a strong Belgian style ale. After boiling the wort for 60 minutes or so, it had settled into a beautiful coppery liquid, and a bit of break. We then added pellet hops, and it turned a little cloudier than usual, even by the standard of a pelleted wort...

So I kegged a Red Ale two weeks ago into a plastic pressure keg and after adding Sugar, there's certainly pressure within the keg, which is good! The bad news is that, once the beer comes out into the glass, although it has a creamy head it's flat underneath! Does anyone know how I could...

Hey Everyone I know a lot of people use the forums as a a way to seek advice after (or during) a failed brew, or to seek consolation after another yeasty baby is used as libation for comrades who died on the toilet. I include myself in this list, so I'd like to know this: What do you consider...

Hi Forum-users! So. I started a barleywine in honour of almost completing my doctorate. After mashing and a long ass-boil, I got the OG to 1.150 and started it off with an ale yeast and a red wine yeast mixed with some yeast nutrient, figuring that the ale yeast would break down the long malt...

Hi guys So, I recently tried to brew a Rye Stout. Hearing somewhere that a higher strike temperature might mitigate the much-dreaded stuck sparge, I mashed very hot, at around 82 (C) and also sparged a great deal (7.5 gal, preboil). The OG was sufficiently high after a huge boil (down to...

I originally had two ideas in mind, an alcoholic Root Beer, and a more 'traditional' herbal beer/gruit (or rather, one using traditional ingredients). I hit a few stumbling blocks on the route to these recipes, most notably the difficulty of obtaining sarsaparilla root in anything other than...

Hello I recently bought a 5.2 gallon Mash Tun, with the aim of making standard batches of all-grain, But my Brewpot is only 3 gallons. I had planned to use the brew-pot to boil the strike water and then add it to the MT, then drain it off into the Fermeting bucket, then add the sparging water...

Hi Everyone. After that... ahem... slightly pompous tagline, I'd like to introduce myself. I'm a brewer from Cumbria by way of Northern Ireland, and a doctoral candidate at Queen's University Belfast The name derives from the medieval custom of the Lord of Misrule, a festive character...