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So I have a christmas brown ale that has an off-smell of burning rubber. I've seen some mention of autolysis ...but this was only in the primary for a little over 2 weeks. It was a simple Partial OG 1.052 FG 1.016, Fuggles, + Cinnamon, vanilla and ginger, and the brew went well with no...

Hi All, So recently, whilst working on a Christmas American Brown Ale recipe, I found out about diastatic power (DP), and why I can't just swap one base malt (American 6-row) with another (Munich 20L). What I'm finding hard, is that Weyermann (and my LHBS) don't publish DP numbers (°WK...

So my brewing is improving and the evolution toward AG is moving ahead smoothly. Next brew day is Friday and I'm moving from steep, to doing my first proper partial mash, with a cooler as mash tun. I'm pretty sure on all my processes, but am wondering if there is a margin of error in the 60...

So I've followed a few recipes in the past and even made my own simple Hefe recipe, with some success. But now I have inherited a "Partial Mash" kit (who's going to say no to a freebie) with recipe instructions for the boil that just look wrong to me... But maybe it's me. To make 19.5l (5gal)...

Hi, I'm inheriting an IPA kit off of a friend who's decided he's not got time to make 20l of beer. It's an extract kit, with hops and steeping grains under vacuum.. My only concern is he says it has one pack of Wyeast 1203 for the 20l (near enough 5gallons) and it's marked March 2015. What to...

Just noticed that my LHBS stocks the Mandarina Bavaria hops, and after reading that they have a great Mandarin taste I'm wondering how best to use them. #1 on my current list is a Citra/Mandarina American IPA #2 would be a California Common (still not done one, but they always seem to be #2...

I'm a big fan of my local brewer (www.lanebuleuse.ch) and their fantastic California Common, which has a strong Lychee taste. Their listed ingredients Northern Brewer, Simcoe, Pale Ale And Crystal malt, German Lager yeast. I'd like to try and get a similar taste in an IPA but am wondering if...

So I'm planning a Hefeweizen for later this week, combining two simple recipes and was thinking of trying two techniques I've never used before: steeping and late boil. Recipe for 10litres is as follows 1kg wheat DME 400g light DME 100g CaraHell (steep) 14g Hallertau (45min boil) Wyeast...

So I've had some mishaps in transferring to secondary and I'm now looking to make a Wailua inspired Hefeweizen which requires me to add around a dozen passion fruits into secondary. So my question is this: Do I need to transfer to secondary to add fruit to my Hefe, or can I add it to the...

So I made a mistake (or two) in my first non-kit extract brew - this was not meant to rhyme. And thought I might share so that someone else might avoid the same mistake. 1. Most folks on here know what they are talking about - and they are very generous with their advice. - I wish I had asked...

So learned a life lesson - leave it in the primary till it's done. My IPA OG 1.064, bottomed out at 1.026. I racked to secondary and left it a week, still 1.026. Moved to 70F and after 2 days 1.024, and one week later 1.024. I'm using Wyeast 1056, which should have got me down to 1.016, but I...

Extract IPA 19l/5gal wyeast 1056, brewing in cellar at constant 63F OG 1.064 SG 1.030 day3 SG 1.026 day6 SG 1.026 day12 and clearing I was expecting to hit 1.016. Measuring with hydrometer. Now it's Easter weekend in Switzerland. No LHBS, and shops are now shut till Tuesday, so I'll have to...

I'm brewing an extract IPA in my cellar which has a steady cool 63-64F temperature. The plan was to leave it 7 days in the primary, rack to secondary (to dry hop) and leave to condition for 14 days b4 bottling. I actually racked a little earlier than originally planned. To let the final...

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