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With the summer stone-fruit season just around the corner I'd like to brew a fairly robust (6.5-7% ABV) porter and age it on a heap of black doris plums. Yes I know it seems a bit early to be thinking about next winter already, but I've sworn to myself that this year I'm going to get in early...

Trying to think of an interesting "big" beer to brew for winter, and after considering a rye porter I think I'd like to have a crack at a rye barleywine. I've never brewed a barleywine before, but have done a couple of rye-IPA/IIPA and thoroughly enjoyed them. I'd like this one to be a bit more...

"Use Up The Left Over Hops" session IPA. After whats there I've got another 35g Columbus, 85g Cascade and 60g Amarillo to play with. Any suggestions/improvements to the hop schedule? Tossing up adding some Columbus dry as well... Type: All Grain Batch Size: 23.00 l Boil Size: 28.00 l Boil...

In the three years I've been brewing in our new house I've had several (5-6 of 16) beers infected with gusher bugs. I've switched from plastic to glass fermenters, started using starsan instead of that BS "no-rinse" stuff most rookies get conned into using as it comes with the kit, and even gone...

I was coming up with a basic IPA recipe to use up the last of my Simcoe and Amarillo when I suddenly thought "I like rye beers, why have I never brewed one?". I found a recipe for Sierra Nevada's Ruthless Rye and took a bit of inspiration from that, how does this look... Batch Size: 12.00 L...

This is my first attempt at something a bit different from the average Pale Ale/IPAs I've been brewing, I've never done anything Belgian before but I need to use up the Citra and a friend gave me the yeast so I'm keen to have a crack at it! Completely open to suggestions; too hoppy or add more...