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It's the Triple X sweet stout from Brewing Classic Styles book. That is, it's an English style with Black Patent, crystal, chocolate and Kent Goldings

OK cool. I didn't think it was fermentable. It's just for flavour and mouthfeel? Sold! Sounds like the easiest way. I'll add it to the pot when I boil the priming sugar.

Just brewed an all grain stout less than 12 hours ago. The yeast has been pitched. I just realised there was a bag of lactose sitting on the counter which should have been added. Is it too late to add it now? And how should I add it? I'm worried it won't dissolve if I just toss it in.

How about Centennial or Chinook for bittering? Yep I'm in Sydney. Do you mean it doesn't affect the pH much? According to How to Brew and Brun calculator it does change the pH. The main reasons I added these salts was to accentuate the hops more. I had a ratio of more suphate than chloride

I have pretty soft water here so added some calcium sulphate and chloride. Firstly to get the ph in the right range and I also added a little more sulphate to bring out the hops.

nah haven't tried this before. Interesting. I love my hops but not in every style of course. Does the flavour and aroma get too much?

Hop flavour and aroma was just perfect. A bit bitter but that's easily changed.

OG was 1.051 FG was 1.012 Actually the only reason the dextrose was added is we had major efficiency issues...I forgot to ask the store to crush the grain and I don't have a grain crusher so had to crush it with a hammer in a bag. Let me tell you that sucks! But we got there in the end...

Guys, Brewed this a few weeks ago but need your help improving it. It was a pretty decent beer and well worth brewing again. Though, I want to make it a bit easier drinking and more sessionable. The hops flavour was all there. After a couple it got a little heavy - it was dry but perhaps a...

Thanks all. That settles it. I'm worrying about nothing as usual :mug:

Just a quick one. I've had a brew in the primary for 4 weeks and secondary cold crashed for 2 weeks. Will the yeast still be viable for bottling? Or should I add some at time of priming?

Thanks. How about if I was going for more of an Oktoberfest? But in an ale.

Thanks guys. What will the munich do for me? Never used it before.

I added a little calcium chloride. The water here is quite low on everything especially calcium. I haven't tried it before/after the change though. I didn't however try another ale I make regulary - one with and one without calcium. And yet there was a difference. Wasn't huge but the one...

I created this recipe not long ago. All in all a nice drinking beer. Very sessionable. I was going for a German lager like ale. Question is how can I change it from something nice to sensational? I'm happy with the colour. The bitterness is nice - perhaps it could be a little less bitter...

Great thanks for that. Why sugar? Just to dry it more?

Just wanting some feedback on this recipe please. I'm going for something refreshing, easy drinking with nice balance of malt and bitterness. Something a little like an Oktoberfest but in an Ale. I also want to keep the recipe simple. Do I need any crystal? Or is the vienna enough to impart...

Thanks guys. Things are much clear to me now. I'll start experimenting. Can't wait for next brew day!

So are you saying that the ratio of water to grain doesn't matter so much? I thought that was quite important? But I guess BIAB blows that? I'm not so much worried about heating it, just wasting time. So I mean, it's time saving to get as much water/wort heating and close to boil before the...

Ok. I'm not sure what the advantage of replacing the caramel rye with flaked or malted rye is. Is it to get the spiciness from the rye but without adding more crystal and therefore sweetness?