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I’m planning to brew an ESB from different grains and extract leftovers and from new hops. I entered the recipe in Beersmith and the numbers seems quite good for an ESB. Fermentables 1 lb Lyle’s Golden Syrup (Flameout) 1 lb Light DME (Flameout) 3.3 lb Pale LME (10 min.) 1 lb Maris...

I'm planning a few SMaSH batches with different types of grain and hops and I'm looking for a super clean, neutral yeast that will let the flavor of the grains (and hops) be upfront. What do you use?

I have searched for an accurate Worthington White Shield Clone recipe and found nothing satisfying. The color was off, the hops were not the good variety, the malt was not right and the ABV wasn’t spot on. So from all the serious sources of information I found on the subject, I came with...

I got my hands on this very cool German hop variety and wanted to make a summer beer that would let it shine. Hull Melon smells a bit like Citra, but with melon notes instead of citrusy/tropical. It’s the first recipe I designed, inspired by others Witbeers I have read about, so comments are...

I'm planning to make a light bitter for easy drinking this summer while using a few leftovers from previous recipes. Here is what I plan: 3.5 lb Pale Liquid Extract 6 oz Crystal Malt 40L 6 oz Crystal 120 L 8 oz Biscuit Malt 0.4 oz Target @ 60 min. 0.4 oz Fuggles @ 15 min. 0.5 oz East...

I'm doing a crisp summer ale with pale malt and wheat to give a bit of edge. Just 5% alcohol, low IBU and a neutral american yeast to let the flavors express themself. The recipe I'm adapting from calls for Magnum for bittering but my brewshop doesn't have this one on hand. Would bittering...

I drank a Moor revival ale a few years back and it pretty much had all I loved about beer: a good mix of English and American character, plus that easy drinkability that many Pale Ales have. No wonder why it won so many awards. I found enough infos about the ingredients but nothing about a...

I've been obsessed lately about brewing classic English Bitters. While I'm collecting all the ingredients for "the perfect recipe" I have in my head, I stumbled upon a Muntons Traditional Bitter Kit, so I decided to give it a try. I've never done kits in the past. From what I have read, they...

I made a 5 imperial gallon batch of the White House honey Ale using Windsor Dry Ale yeast as prescribed. Added a bit of corn sugar to the recipe to dry it out a bit as the extract I used leaves a lot of residual sugars. Final gravity was 1.018, alcool at 6.2%, and seemed not so clear at the end...

I've been making a belgian strong brown beer. OG was at 1.088, pitched the yeast at 70 degrees, started to ferment strongly on the first day and continued for a few days. Gravity was down at 1.060 after day 1, 1.040 after day 2, 1.036 after day 3 at a constant 70 degrees. Everything seemed...

Hey Guys, I just started brewing a few batches ago and went with pasteurized wort, the next best thing flavour-wise to all grain brewing from what I have read. The downside is: there is no challenge. I wanted to experiment a bit and searched for information about Belgian an Strong beers. I...