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Hey Everyone Scottish Ale is a style that I really like and I want to try my hand at brewing one at home. However, I read that most beers of this style are "cellared" at colder than usual temps for an ale, somewhere in the 50s temp range, after primary fermentation has ceased. I am at...

A 5-Gallon batch of Dry Irish Stout is hanging out in my basement - I'll be bottling it next week and my understanding is that Stouts have a lower amount of carbonation than some other beers. So my question is how much of the 5oz of priming sugar should I use? The following link below...

This will be only my third homebrew attempt and I'm going to do a Porter. The crushed grains I have are Choc Malt, Black Patent, and Crystal. The malt charts all say that these grains do not need mashing, but all of the Porter recipes I see online containing them call for a mash. I can do a...

I'm new to homebrewing - only have two solo batches under my belt. The first batch I made was from the Brewer's Best Red Ale Kit, just to see if I could do it properly before moving on to my own recipes. After 1wk Primary/2wks Secondary/2.5 wks bottled, we gave the stuff a try...

Hey Homebrewtalk! I'm happy to be a part of the site - the internet has been invaluable since I started Homebrewing this summer. I'd been reading about brewing for a good while and finally decided to do it. It's quickly turning into a new addiction I think it's really interesting how...