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For body I would add 4 - 6 oz cara-pils (start there) or a bit of malto-dextrin. What do you mean by hop characteristic (bitter, favor, aroma) all depends what you want but porers by style aren't that hoppy (spelling). I would double the 30 min addition it will add to the bitterness as well...

Nope, bigger/differet tube or heat it up, put it on and leave it.

I have added Strawberries to a second with no prep and the beer was one of the best I've made. I got them frozen from the store. I am planning on adding fresh apricots to my second this week. Im going to puree them in a food processor and and pour in no prep or sanitizing, just a simple...

Put me in for a Stout or Porter but add something extra like coffee, vanilla, Bourbon or even Irish Whisky. Its gotta have something to keep you warm in the winter. Have fun with it. Best of luck.

I wouldn't worry about the temp at bottling but store it at a bit of a warmer temp so it doesn't take another 8 weeks to carb.

What formula does everyone use to calculate IBU. Is there a specific one I should be using as a HB , is there a standard?

A few bubbles is nothing to worry about.

I've kept kits for six to eight weeks without a problem. They were kept in my garage at about 45 degrees also my grains came sealed in air tight packaging so i wasn't to worried about them. I think if you kept it all in the fridge it should be fine for at least a month or two. As long as you...

Thanks for the suggestions, I think I'm gonna dump the BP and go with Extra Pale LME. I'm brewing next weekend so I'll let you know how it turns on in a few weeks.

Looks good to me, probably some hop residue and foam from yeast

Just moved it to 72 and the ABV is around 7.3. Thanks for the advice I guess I'll just have to give it another couple of weeks.

This is my first attempt at building a recipe so have at it. 2lb amber lme 5lb dark lme 1lb toasted oats 8oz crystal 60 4oz black roasted barley 4oz chocolate malt 2oz black patent 1.5oz kent golding for 60 mins wyeast london ale III 1318 Should be OG of 1.052 ABV 5...

sorry FG was 1.018

I added 128 grams of priming sugar and mixed it well in the bucket before bottling. The bottles did have a bit of a hisssss when I opened one today so maybe they just need more time.

Hi All, I have a batch of winter warmer that didn't bottle carbonate after 3 weeks. It was in the secondary for 3 weeks and was stored at roughly 68 degrees. Did to much yeast go dormant from the length of time in the secondary or was the temp it was stored at to cold? Any ideas on the...