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This is my recipe for a Strong Honey Ale. Don't know what style to categorise it as so I put English Barley Wine in Beersmith. I want the taste and aroma of the honey to be quite noticable but not overpowering. Here's my idea of how to balance it. I know the honey is almost pure sugar but I'm...

My girlfriend's family have their own bee hives and for Christmas we want to brew a Holiday Ale using their Honey. The idea is a strong, moderately sweet and only slightly hoppy beer. Either a brownish strong ale (maybe with more crystal malt) or a porter/stout. Below is the recipe for the...

I've made a 1,4L starter (1,032) on the stir plate from a three months old smack pack of Bavarian Lager yeast; It showed no activity whatsoever for three days and then gradually a krausen formed; I left it for another day and then cold crashed it. FG was 1,005 and the spent wort tasted super...

Quick question: My ph meter stops blinking and according to instructions that's the ph value but then it drops more until it stops. Today's brew: stopped blinking at 5,7 but then dropped further to 5,45 until it stopped moving. Which one is the correct reading? Thank you!

I have a starter in the fridge that I couldn't use for the last month so to revive it for brewing in a few days I made up some wort with a bit of nutrient but came shy of 1,020 to only 1.015. According to the brewunited calculater that should still give me the bit of growth to get the 10bil...

Does anybody see a problem / possible infection with this slight oil film on the surface of the beer?

I'm gonna brew a wee heavy from a recipe that is slightly modified from Zainasheff's Wee from Brewing classical styles (recipe below; please comment). I'm gonna use pacific ale yeast cause I have it at hand and seems a good yeast for the style but it attenuates little and would leave me with...

I'm a fan of relatively sweet IPAs with a good body and will try to brew one tomorrow. I'll be using West Yorkshire Ale yeast cause it's a low attenuating one and mash at 66C for an OG of 1,070 and an expected FG of 1,019. I was just wondering about the difference btw getting the higher...

I brewed my first lager 4 days ago and just checked the fast ferment sample. It came down from 1,051 to 1,013 which is where it should be but the ph was 3,85! why is it so low??? The mash ph was 5,5 and into the fermentor was 5,36; how did it get down that far? Thanks!

I recently started using liquid yeast and have made three starters (OG 1,037); a mexican lager and london ale one that were just at their best before date when pitching and one of West yorkshire ale that was from a harvested batch. I let them sit for 24hrs (the west york one 36) and then cold...

My last 8 or so batches all have the same slightly weird aftertaste and kind of spoil all those beers. I won't try to describe it as acidy, fatty, soapy or whatever because I simply don't know what it is. It's not strong, some people don't notice it and in IPAs it gets masked but it is noticable...

My last 8 or so batches all have the same slightly weird aftertaste and kind of spoil all those beers. I won't try to describe it as acidy, fatty, soapy or whatever because I simply don't know what it is. It's not strong, some people don't notice it and in IPAs it gets masked but it is noticable...

I have three different samples from a batch of West yorkshire (see pic) and would like to know which one is the best to use.1) The thin layered, bright one on the right is the leftover sediment from the original starter that wasn't cold crashed for long enough. 2) the dark one in the middle is...

I'm somehow suspecting that the taste that obscures my malty brews is coming from lactic acid but for the batch in question I only added 0,8ml of lactic acid for 3kg of grain in a 12L mash for a final 15L batch. It seems like this shouldn't be possibly noticable in the final beer or is that...

I brewed a milk stout today (OG 1,060) and dumped the wort onto a yeast cake (west yorkshire) from an ESB (OG 1,055) that I just had transfered to secondary. I didn't leave any of the beer from the ESB on the cake but mixed the cake with some of the milk stout wort (about 3L) and then...

I have 4 liters of an ESB (OG 1,055)that'S been fermenting for a week and want to brew 8-10L of a 1,060 milk stout tomorrow. My plan is to rack the ESB to secondary (there seems to be some yeast still in suspension but most of it has settled) and pitch the 8-10L milk stout directly on that...

Even though I've read quite a bit of the literature there are a few things that i'm still not exactly sure about.... 1.) Never pitch yeast into wort that is warmer than itself. Correct? 2.) The yeast should be pitched into wort that is at or a bit below the fermentation temp. Correct...

I brewed a Belgian Blonde (Revy's leffe clone) recently with liquid belgian yeast and I think I fermented it too warm (around 20-23C); I want to try another batch that I'll ferment cooler (17C) and plan to repitch the slurry from the first batch cauase I have no other belgian yeast. I guess...

the great majority of my beers so far have been on the hoppy side and have come out quite well. The few malty brews that I've done never really came out as I'd like them or as I'd picture (and taste) a malty beer so I'd love some help with finding out why my malty beers don't taste malty...

I just bough a ph-meter and used it for the first time on an IPA I brewed yesterday. So far I'd been using EZ water and trusted it without being able to check. Recipe is 15L batch; I BIAB with sparge and top up water so mash water is 12L 2,6kg of 2-Row 340g of Caragold (About 50 Lov)...