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Hey Jeff, thanks for this valuable input! I got your response just before we were about to get our ingredients at the LHBS, and it convinced us to change our brew day up a bit. We were planning on making a Widmer Brrr-like red/IPA with Clarex, but based on your comments, we switched it up to...

Wow, thank you for such a detailed response! This really helps clarify a few things for me.

I've been an all-grain brewer of regular barley-based beers for years, looking to brew a GF/reduced-gluten batch for a family member. I can't speak to her particular condition, but she is okay drinking Omission and Estrella Damm Dara, so I'm thinking using Clarity Ferm in a regular batch should...

Daddio and I are brewing this up right now, sticking with the original recipe. Don't think we've ever used either of these hop varieties before, so it's a bit of a mystery brew for us -- pretty excited to see what comes out.

Bumping this one, cos I wouldn't mind seeing an informed response. Recently joined the Android ranks myself...

Hmm, I never knew that about amber ales! Reading that article now, interesting! Cheers!

Hey Bob, thanks for the input! I think I might make those adjustments to the grain bill. I was also thinking about adding a 15 min hop addition, between .25 and .5 oz, do you think that's necessary or beneficial in any way? As to yeast, I was thinking probably just Safale-04. Or if I use a...

Yeah, I kinda thought so too. But I spose there's only so much you can do with Fuggles and Goldings before you start wanting to branch out a bit. And technically they don't use the term "bitter", they call it a "pale ale". I tend to use the terms "bitter" and "real ale" interchangeably...

I'm living back in Portland again and wanted to brew up something akin to Liverpool Pale for a little touch of home. I'd like your guys' input on my recipe. It's an English real ale, bitter, 4.0% ABV, light in colour, not all too hoppy. The fella at the brewery wasn't all too forthcoming...

Hmmm, righhtt.... So I guess once I start to see some decent carbonation in the bottles all I can really do is try to refrigerate all of it. That might help me avoid explosions... Yep, I was just reading that site. Thanks for the help and the link. So for future batches, if I want a more...

Okay, so here's what happened with batch #2 yesterday: It had fermented down to 1.006 and was still working pretty herd (bubbled about every 5-6 seconds in the airlock). I personally thought it tasted a bit too tart, but my family tasted it and said it was good, so we went ahead and bottled...

Sweet, I'll check it out. Thanks!

That sounds like a lot more sugar and carbonation than I'm looking for. I'mt hinking more like 2 volumes CO2. Will adding, say, a half gallon of juice provide enough sugar, and enough sweetness do ya reckon?

UPDATE AND NEW QUESTION Right so my first batch turned out pretty damn good, albeit a bit drier and higher in ABV than I expected. I got a second batch going while that one was bottle conditioning. It's been fermenting over at my Opa's house, so I haven't been able to check on it. Been about...

Hmm, alright, maybe I'll tweak mine to be more in line with this and see how it goes. thanks!

Whoa, that's a pretty high Munich to Pale ratio you have there. Is that the route I should be going? My previous batch I had more Munich than I do now, I just thought you're supposed to have one main base malt... (Like I said, I'm not experienced in putting recipes together all that much)

I've tried my hand at a Widmer Brrr clone a couple of times, but the proportions were so different from recipe to recipe, and it's been so long since I last made it, it's hard to remember what worked and what didn't, and what they tasted like. I'm working on a new draft and would like some...

Awesome, very helpful, thanks! I'm thinking I'll bottle straight away. I don't want to have to mess around with backsweetening. I'm a bit worried it might dry out too much before I can get around to bottling it, but we'll just have to see what happens.

Okay guys, here's an UPDATE: I used 5 gallons store-bought juice, 2 lbs destrose, and Safale -- either 04 or 05, I forget. OG: 1.068 after 10 days it's fermented down to 1.007. It's tasty! but could stand to be drier. My question here is, how far down will it continue to ferment, and if not...

Hmm, okay. Do you think this could be fixed by racking to a secondary, leaving as little yeast in as possible, and adding sugar to that? Or would I have to somehow pasteurise the carboy's contents, then rack and sweeten? Or would that even help?