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I made a yeast starter on Thursday evening and left it on the stir plate til Friday and then placed in the the fridge to crash. I was to use it this weekend but plans have changed and I can't brew until next Sunday. Will it be ok? Should I just take it out of the fridge on Sunday, let it come up...

I'm planning on brewing a Black IPA and have come up with the following recipe. I would be grateful of input/suggestions/criticism etc. 5 Gallons 11lbs Briess 2 Row 13oz Carafa Special III 8.3oz Carahell 4.5oz Flaked Oats 3oz caraaroma 1oz Columbus FWH 1.25oz Centennial 15mins...

After brewing an (Imperial? Yeah, right!) choc cherry stout that already had a bunch of flaws during the process, I was ready to bottle tonight. To cut a long story short, my siphon stopped working and I oxygenated the **** out of the beer and stirred up all the yeast sediment while trying to...

I made a stout 3 weeks ago that essentially did not go to plan in various ways, and frankly has been a bit of a mess! - I was hoping to make a Cherry Choc RIS oat the lower end of the style's OG but with some good bitterness. I mashed @ 156 and my target OG was 1.086 with an est. FG of 1.024 and...

I've been considering brewing a pretty big Chocolate cherry stout soon and I see that if I wanted to add cherry juice, I would need to do this in a secondary fermenter. I have never transferred to a secondary before and if it's a case that I do this time, I've only got a 6 gallon carboy to...

This is probably a silly question, but here goes...When making a starter, if I have a boil off of around 300ml and I add this extra amount of water at the beginning, so that my finished boil is at the amount I need. Do I need to add DME for the total volume or the finished volume? For eg. I...

I have a Saison in bottles for about 3/4 weeks. It finished super dry @ 1.000 and is perhaps ever so slightly harsh. I think the next one I brew I will try aim for an FG of around 1.004-6 for a little touch of sweetness. Anyway, what should I expect this brew to do over the course of time and...

I want to start cold crashing my beers for a few days before bottling them and it seems my wine (fermenting) fridge will only go down to about 48 degrees. Is this cold enough to make a difference or should I not bother unless I can get it down to around 35? I don't have room in my kitchen fridge...

Can anyone recommend a yeast for an IPA that will compact well at the bottom of the bottle? I conditioned some of my bottles in the fridge for a week and when I poured/drank them at home they tasted very clean with no overly yeasty flavour and they looked nice and clear. I do have to be careful...

I brewed a Saison today and added 4gms black pepper and 3.5gms coriander seeds @ 5mins, and 1oz orange zest @ FO. I ended up with about a quart or a little more left over after I had transferred to my carboy, pitched my yeast etc. I just decided to pour out the little bit of remaining wort and...

I brewed Jamil's West Coast Blaster a while ago and after carbonating it for about 2.5 weeks, I decided to try one. It was very harsh, bitter and yeasty. Really just not very good at all. So I put a bottle in the fridge and it has been in there for about 2 weeks or so and I cracked it open about...

I made an IPA a few weeks ago and decided to have a little taste today (granted, it's only 10 days into carbonation) but I'm a little unhappy. The aroma is great. The colour is great, and I think the body is right. But it doesn't quite seem to have the bit of sweetness or juiciness that I had...

Does anybody have a clone recipe for either Robohop or Thrust! by Great Lakes Brewery (Toronto)?

Brewing an IPA right now and was meant to add 1oz. of Amarillo with 5 mins left in the boil. I added them with 10 mins left by accident. What difference can I expect in the final beer? (I still have 1oz of Falconer's Flight to go in at 0 mins)

When you're pouring stout from a bottle, do you dump in the yeast at the bottom too? If not, how can you see it in the shoulder of the bottle and know when to stop?:drunk:

I am just peeking around the corner and dipping my toe (pardon the pun) into water profiles. I'm absolutely terrified and daunted by it, but believe that learning some basics early on in my brewing hobby will no doubt bring me better results in future batches, when I decide to play around with...

As a beginner, I have to date, brewed 3 IPAs, a weissbier and a milk stout (I have Jamil's West Coast Blaster fermenting as I write also). I cracked open a weissbier the other night, a little early but I wanted to check one out. I genuinely exclaimed "wow!" when I tasted it. I used to drink my...

I wanted to try and brew Jamil's West Coast Blaster tomorrow and I got all my ingredients together. When I enter them into Beersmith, I'm getting an est. OG of 1.083 but the recipe says it'll be 1.067. I'm not sure why this is the case. Should I enter my desired OG and then just follow the grain...

I bottled my wiessbier last weekend and took one out last night to give it a little shake (I'm not sure why, I just wanted to look inside!) anyway, I know that they are meant to be cloudy and that shaking it would stir up the yeast inside, but it seemed to have flake like particles suspended in...

I cracked open a bottle from my third brewed IPA and after the initial pleasing aroma, I was left disappointed by the muddled flavours. None of my IPAs seem to have a clean, clear and crisp taste to them and all seem to taste 'samey'. What are the main factors that cause this to happen to the...