ale

In brewed my first golden strout today and need advice regarding the coffee and cacao nib additions. Whole bean or ground coffee? How much and for how long on the coffee and nibs? My current plan if 4 oz of each for 48 hours. Anyone have experience with this?

Hi All, This is one of my first posts here, so apologies if I'm not formatting this correctly. I'm trying to build a Strong British Ale Braggot Bochet. So made with caramelized honey essentially. Last brew was a pilsener style with honey (not caramelized) and it was lovely but finished way too...

Out of curiosity, I tried brewing a strong batch of brown ale, 7+% ABV, 24 SRM. 39 IBU - batch size was 6 gallons. I used two ale yeasts - Fermentis saf us 0-5, and lallemann Nottingham , one pack each. I have used each of these yeasts and like them both, mostly equal in performance and taste...

I'm someone who likes doing weird experimental things, and one thing that I love other than my love of homebrewing is theology and philosophy. I actually studied Philosophy in college back then! So anyways, I'm thinking of brewing a theologically inspired brew, and not just say Trappist abbey...

Hey guys, Last night i brewed my first batch of beer using the "Brew, Share, Enjoy" kit from the Northern Brewer. I made the block party amber and followed all the directions meticulously. After the boil was finished and cooled i added 1 gallon of cool water to the sanitized fermenter then...

Hi guys, new and sorry for my bad english, my native language is french. So just a quick question for you guys im making a 5.5 gallon batch of a nutty brown ale from the homebrewassociation app, they ask to add 6 drops per bottle of 355ml of hazelnut extract, and i only have like 1oz ...do you...

Hello all, Am making an American amber ale from the Brewing Classic Styles recipe book. The recipe calls for fermentation at 67F/19C, but can anyone tell me if there are temperature step increases/decreases for ale fermentation like there are for lagers? Or is it a simple 67F until...

Hi all, I've just started reading my gravity a few brews in and I just want to make sure I'm reading things correctly. I use a refractometer which only shows Brix so have been using the BeerSmith conversion tool. My OG came up quite short at 10 brix - I also used a hydrometer to confim which...

Hi all. I'm just started drinking my 4th brew which was a SMaSH with Maris Otter and Mosaic. I'm really happy with the results after having to toss my 3rd batch for some really off-medinal flavours. A mix of building a fermentation chamber to keep my temps level and using camden tablets seems...

Given that summertime is upon us, i have decided to throw together a nice refreshing saison, but seeing as I have never made my own before, I would like some help with the recipe(also any opinions or suggestions are very welcomed). I am putting together a cucumber mint saison. Here is the...

We have all been there. There is an event coming up that you want, or have been asked, to brew a beer for, and you want to brew up something that sets itself apart from the light lagers that so many are fond of while remaining accessible to those same light lager drinkers. It is a delicate...

Pan Seared Salmon with American Wheat Ale Hello, my name is Matt O'Reilly and I'm a HOMEBREW ENTHUSIAST! I have been brewing for a little over a year, but I have been drinking beer for a little over 15 years. Of those 15 years, 8 of them have been spent pursuing new (to me, or otherwise) beers...

You just had a party, some friends came over and you shared your latest batch of homebrew with them. Suddenly someone lets you know the keg's been kicked. You realize how busy your schedule is but you're going to have to brew another batch of beer and soon. It's happened to all of us at some...

A Marriage of Beer and Mead: Braggots Crisp, malty, and maybe hoppy beer; combined with aromatic, bright floral honey. Add a bit of carbonation (or maybe not) and what do you get? A braggot. A braggot is a type of mead that also uses brewing ingredients like hops, malt, or both. They are...

Hello fellow brewer's, I originally wanted to make a Irish Red Ale. But decided really wanted to bump up the Vienna malt in the grain bill since I really enjoy the flavor Vienna has to offer. This is what I came up with. I'm wondering if any of you have any input on what style this would...

Gday all, I am a massive fan of apfelwine, and has been the main thing I've been brewing with much success. I'm a sucker for punishment though, so I decided to branch out and dip my toes into beer brewing. I bought a Coopers dark ale kit from my local store, and I think the instructions must...

I'm currently out of town but have a batch of ale in the fermenter. Is there any danger in ruining my brew if I leave it in the fermenter for days after it's done fermenting? Off flavors, etc? Happy Thanksgiving :cask:

I like the idea of adding orange peel to my hefeweizen, but how and when is the best way?

Fall is coming!!! I'm looking to make a Hazelnut Brown Ale, but almost every Hazelnut extract I come across has terrible reviews. Can anyone recommend a brand/amount to use? I've used vanilla extract many times, but I don't know if the two are comparable in the amount used. As always, thank you!

Lately I've noticed that my ales don't clear up like they used too. I can use gelatin in the keg, but sometimes they still have a very slight haze. My process has not changed, but I do pitch from slurry, and I'm thinking it is time to replace some of my yeasts. I leave my ales in primary for...