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I wondered if anyone had seen this, I'm not sure if the idea really appeals. But I guess if it was in a pill I won't mind. Sounds too good to be true though.

Yep, time for an update. A worthy experiment, if only to see what not to do! The control made a pretty standard ok bitter, nothing special but worked well. Yarrow - Now this was the interesting one because at first I really thought it had worked well, then on the finish I started to wonder...

Right I want to brew a robust porter for the first time and have come up with this recipe. I'm not sure about using rye malt, any experience? Ingredients: ------------ Amt Name Type # %/IBU 4.71 kg...

Should have read this first! From gruitale.com ... I dry herbed the yarrow leaves, not expecting great results there then!

Ok, just bottled up, that's a week later. Styrian goldings - As you'd expect you can taste the hops, a great mouthfeel and so far tastes as if it should be a good beer. Nothing - Yep, bog standard bitter ok Bay - A certain tang has been added an extra dimension. Rather subtle but certainly...

Title just about says it really. I've been thinking about my beers (more specifically my British Ales) and how I serve them. If I stick an ale in the fridge I'm halfway down the glass before I start to taste some of the subtler tastes and room temperature seems a bit too warm. I've also heard...

Interesting stuff Matty, actually I didn't think of drying them first. I just picked them and threw them straight in! I tend to have a sip of what I am brewing at each stage of the game, so as long as I remember.. update in 3 or 4 days time.

Ah, well I've stuck it in the Carboys now having just washed under the tap (or is faucet). 1 x Yarrow (3g), 3 bay leaves, 1 x 1g Styrian Goldings and one control with nothing in at all. Will update!

I've a standard English bitter sitting in my primary and I only have four (UK) gallon carboys to use for a secondary. The plan was to dry hop with S Goldings just as the Famous Timothy Taylor brewery do with their landlord. But I got to thinking, that I could just use each one as an experimental...

That's what I like about this forum, one question and so much applied knowledge comes back. Cheers folks. Actually, I do now have two bottles fo yeast cake in my fridge. I'm aiming to go from an English Mild to a lightly smoked Porter. So should be ok.

Actually, I searched and found a really good reply to this question here... So, I think I'll steralize a plastic bottle pour in a bit of beer mixed cake and then put the whole thing in the fridge.

Hello Forgive me if this has been covered. But I only have time to bottle tonight and not for a brew day. However, I'd like to reuse the yeast by pitching straight onto it. If I leave the cake for a day or two then pitch on top is that going to be too long?

I know a gay couple who love all sorts of crappy commerical fruit beers and I desperately try to wean them onto good beers, so this is what I brewed for them. I got Lychees more than anything. But yes, very good, will make it again.

By the way brewbeery, I made your beer and it was devine! Good call.

Ahh... good, yes breewasbtd thats exactly what I was thinking, cheers. I'm guessing 15 mins would work as that is how long you have boil baby bottles for. Right, off to buy grain!

Yes, name dictates how I brew! . . . Zilch, yep was just trying to short cut really and thought that might be the obvious reply. I was intending to mash the grains in a pan individually at 65c or so not at room temp, then add them. Perhaps a quick boil of 10 mins might do the job? Or...

Just wondering if when making an all grain batch there is any reason why grains can't be added post boil. What I'm thinking is to steep a few speciality grains in seperate pans so I have a few different "worts". Then I split a batch just after pitching the yeast adding a different grain to...

Well, I need not have worried. This beer is delicous! 81.7% Pale malt 6.1% Extra Dark Crystal (340 EBC) 4.9% Flaked Barley 4.9% Chocolate malt 2.4% Chocolate Rye Mash for 60min at 66c (154f). Fuggles at 60 min IBU 16.2 Fermented two batches one with Yorkshire Square...

Well fingers crossed then, will report back! (and thanks for repies) It's an AG brew. I'll turn down the radiators in the room its in and hope no-one notices! I've had beer brewed to 2.5% before and it was terrible which is half the reason I asked. However, this was a "dutch" lager made...

I've just made a mild and totally miscalculated and it ended up OG 1032 with a slight adjusment for temp it might push up to 1034. My question is, will I end up with undrinkable beer at the low ABV (Expect 2.9%-3.1%)? Has anyone else made a beer this weak? A mild is suposed to be mild but...