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I haven't tried it yet but I'm very much a beginner so wanted to get views on how it might turn out. I've made an IPA before which turned out well but that was when I was using malt extract. I have some Target hops so will use those for bittering. It was meant to be a session ale although it...

How can I improve this Japanese IPA recipe? 87% 3kg Maris Otter Pale - UK 4% 0.15kg Torrified Wheat 9% 0.3kg CaraAroma - DE 35 g variety type usage time AA IBU 15 Sorachi Ace Pellet Boil 60 minutes 13.0 27.9 15 Sorachi Ace Pellet Boil 20...

Will my Saaz leaf hops still be usable after 6 months in the freezer? Or should I bin them?

82% Maris Otter Pale 10% Torrified Wheat 8% Crystal 120L g variety type usage time AA IBU 15 Target Pellet Boil 60 minutes 11.0 26.2 8 Fuggles Pellet Boil 20 minutes 4.8 3.7 8 Fuggles Pellet Boil 5 minutes 4.8 1.2 Nottingham ale yeast...

Just finished off a delicious batch of oatmeal stout made from extract and want to do a BIAB version. How does this grain bill look? 69% Maris Otter Pale 6% Crystal 60L 10% Chocolate Malt 10% Flaked Oats 6% Roasted Barley Do you think I should sling a bit of black malt in? It doesn't...

Thanks for the advice, will remember for next time - unfortunately this batch has already had 4 days at 66F.

Glad I'm not going too far from a standard style, although I used Darnstar Nottingham ale yeast, which won't be consistent with a schwarzbier. For hops I had 22 IBU of Challenger (3 additions at 60, 20, and 5mins). edit - so probably closer to a porter

Thanks all. In the end it turned out I didn't even have any crystal (don't know why I thought I did). Ended up with something along the lines of: 43% maris otter 50% pilsner 7% black malt I've never seen pilsner and black in a recipe together and there's probably a reason for that! Anyway...

How long do you leave it to condition? Certainly with cider it takes time for the depth of flavour to develop.

I'm brewing an ale and I want avoid having to make a trip to my LHBS for more malt. I've got some pilsner malt left over though. Can I add that to a bitter recipe? I was planning this: 71% Maris Otter Pale 22% Crystal 140L 7% Chocolate Malt But what if I do this instead: 38% Maris...

I rinse all my equipment in tap water after cleaning it. No problems yet...

I don't get this smell. AFAIK the acetone nail polish flavour comes from fermenting at too high a temperature, but I can't see why it would only affect the smell and not the taste.

I drain then squeeze... and usually manage to burn myself

I've always pronounced it 'wort' but I was in Dublin last week and the guides at both the Guinness brewery and the Jamesons distillery pronounced it 'wert'. Now I don't know what to do...

Here's the grain bill for a 15L batch of smoked porter I'm planning: % kg fermentable 55% 1.6 Maris Otter Pale - UK 5% 0.15 Chocolate Malt - US 7% 0.2 Crystal 140L - UK 7% 0.2 Flaked Oats - US 21% 0.6 Smoked Malt - DE 5% 0.15 Roasted Barley - UK 2.9 kg Any thoughts? Should I cut...

I do this (with less water) and not had a problem

This is crystal clear for me after 4 weeks in the primary. Should I bother with a secondary?

Here's the recipe: Ingredients 0.40 kg Chocolate Malt (886.5 EBC) 0.30 kg Roasted Barley (591.0 EBC) 0.25 kg Caramel/Crystal Malt -120L (236.4 EBC) 0.20 kg Oats, Flaked (2.0 EBC) 3.00 kg Amber Liquid Extract (24.6 EBC) 55.00 g East Kent Goldings (EKG) [5.00 %] 20.00 g Fuggles [4.50 %] 1.0 pkg...

I just tasted my stout after a couple of weeks in the bottle and it has a very burnt toast aftertaste. I must have put too much roast barley in it. The question is: what is going to happen to this flavour over time. Will it get stronger and more unpleasant to drink or will it mellow and...

Sorry I wasn't very clear: I made some wort and I used some to brew a batch and the rest I put in the fridge to save for later.