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Im going to be buying a 55 pound bag of british pale malt for my next several brews. My local store offers Thomas Fawcett: Golden Promise, optic, pearl and of course Marris otter. Anyone have any experience or thoughts on these malts? I couldn't really find any concrete descriptive differences...

I'm thinking of entering my first homebrew competition and I noticed in the guidelines that there should be no raised lettering on the bottles or they will be disqualified. I've noticed that the recycled commercial bottles i use tend to have seemingly random barcode type numbers letters in very...

Sounds Delicious :rockin:

yeah that sounds perfect. as I mentioned earlier in the thread, I'll also be making a hard cider so I can make black velvets with them, so I figure the higher my FG on the stout the better the separation I'll get from the cider. Things are looking good.

excellent, i like the sounds of this lactose stuff, i think it will be in my recipe for sure.

Right on dudes, i will be sure to include crystal, oats, and maybe some wheat. To aid in the head retention and higher FG. Think ill put in some coffee at flameout and vanilla beans in the fermentor. As for ABV on the RIS hopefully ill keep it under 10 so as to prevent excessive drunkness as I...

Thanks for the advice. Yes as for hops i think i will go with a healthy dose of goldings and/or fuggles. In terms of the lactose, I am very much intrigued, but have not used it before. What is the deal with lactose, what does it do exactly and how do you use it?

I'm planning on brewing my first stout and am looking for any good advice out there. It is going to be a a mini mash, probably gonna throw in some roasted barley, black patent, chocolate malt and maybe some dark crystal along with LME DME and some adjuncts. anyways the main things I'm...

looks tasty, but that is a hell of a lot of hops.

so i picked up red peppers at the farmers market today that I'm roasting and canning, but I've got like 25 extras and tomorrow is brew day. anybody ever heard of red bell peppers in beer? maybe rye beer? porter? even something lighter and try to emphasize the sweetness of the peppers? thoughts?

Well my beer is starting to taste great. after introducing a cinnamon stick a couple days ago it is starting to take on a real holiday flavour. O I'm running with it. blended about ten apples with half a cup of maple syrup. some ginger, cinnamon and nutmeg and just introduced it to the carboy...

right on dudes. brew calculator says 7.2% ABV, so not unreasonable by any means. happy brewing.

so me and my friend were brewing an extract IPA and when it came time to strain it into primary, we filled it with quite a bit of water and then dumped the wert in. But we were in a bit of a hurry to go out so we forgot to top it up to the 5 gallon mark. maybe there was only like 4.2 gallons in...

no ascorbic acid as i recall. it was non pasteurized. I added it near the end of the boil.

Thanks Joe. So you put 3 # of roasted pumpkin in the secondary and you think it is contributing to the sour taste? My sour taste is pretty light, but other flavour are pretty week too, so i put a cinnamon stick in the other day and am thinking about following up with some other spices, maybe...

OG was 1043 but i don't think it was properly stirred or cooled, so it was likely higher. gravity when racking to secondary was 1010. recipe was a little complicated but basically 2 pounds 2 row. 3 pounds DME. 500 millilitres maple syrup. 1 litter of apple juice. 6 pounds of pumpkin and 1 pound...

california common ale yeast. ambient room temperatures anywhere from 60 to 75. The hot boozy taste makes sense. I wasn't too diligent about gravity readings, but i don't imagine the ABV is above 5%. Thanks.

you seem like apple people. how do apple beverages change over time? maybe its not entirely sour as much as it is just not tasting as amazing as id hoped.

Nope. Nothing looks unusual about the beer.

Cmon Dudes. Basically im wondering if sourness is common in apple beverages like perhaps ciders? If so, does it mellow with time? If not might I think about sweetening it with honey or something? I have seen this done with meads after fermentation is complete. help a brewer out.