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Hi! After a 4 month break from brewing, it’s time to start to brew again! My idea for the next months is to brew a wide range of english style beers. Here in Italy we can’t find this styles easily but i like them a lot. The chosen styles will be: bitter, eipa, mild, brown ale, porter, oatmeal...

Hi! I'd like to brew a belgian blond and a tripel, thenpitch them with the same yeast strain. I thought to use TYB dry belgian ale. Has anyone experience with it? Could it be a good choice or would you use another yeast? Cheers!

hi! I am going to do a bit strange split batch, since I want to try the same yeast on different abv beers. My idea is to brew a very simple belgian blond (6,5% abv, 100% pils malt), let it ferment for 6/7 days and then split the wort in two carboys. In one carboy i will leave the wort as it...

Hi! I am going to brew a classic american amber ale. I'd like to brew a bold version of this style, with a good malt complexity that play a more important role than hops. However i've chosen an american hop, since i don't want a totally malt forward beer. Here there's my recipe: Og 1060...

hi! I'm going to brew a high gravity saison (about 9% abv). I'd like to use wyeast 3724 for his profile but i know that it isn't easy to manage a fermentation with this yeast since it tends to stall at about 1030 sg. I also know there are some suggestions to avoid stuck fermentations (a lot...

Hi! I'd like to brew something similar to brasserie de la senne beers: golden and dry beers, where yeast and hops counterbalance each other and very ease to drink. I don't want to clone a particular beer. It is the idea that is important to me. I'd like to know what do you think about my...

Hi! here there is the recipe for my next batch, a classic english ipa: 5 gallon batch og 1063 ibu 59 srm 9 10lb maris otter (80%) 1.9lb munich malt 10L (15%) 0.6lb carared 25L (5%) 0.7oz challenger 60min 0.4oz hall magnum 60 min 1oz challenger 10min 1oz golding 10 min 1oz...

hi! I'm brewing a dunkelweizen in the next days. My goal is to obtain a beer in the high range of OG and alcohol content for the style, a high-intensity taste without loosing the good drinkability of this kind of beer. Definitely not a cloying beer. I will use some ingredients that I have...

hi! I'm going to brew a classic belgian saison (pils, 10% flaked wheat, noble hops). As you know the most important element for this style is the yeast. French saison get me bored and I don't want use dupont's strain, so I'd like to give a chance to one of the two strains by the yeast bay...

hi! I'm going to brew a belgian tripel and a belgian dark strong ale in sequence. Since I'd like to use only one yeast strain for both beers, I'm looking for a yeast that suits both styles. I've already brewed a nice belgian tripel with wyeast3787 so I'd excluded it. My idea is to use...

hi! i'm going to brew an american stout. My goal is to brew a pretty easy drinking beer, with a medium body. Of course malts will be the backbone of the beer. I'd like to have a rich maltiness with caramel, nutty and toasty flavors. I think it is important maintain the toasty part under...

hi! I've recently bought an autosiphon. In my next batch i will use only whole hops, and a lot of them in hopstanding so i'd like not use hopbag to have the most powerful hop aroma possible. Have you ever experienced clogged autosiphon with whole hops transferring wort from the kettle to the...

hi! for my first bottom-fermentation homebrewed, I'd like to brew a german pils. It will be 100% weyermann pils malt since I want a hop-forward german pils. I'm looking for a spicy, floral and refreshing hoppiness. My doubts are about the hop selection. The candidates are: -hallertau...

hi! for my next batch I've created this recipe, a belgian dubbel. 10.3lb belgian pils (79,47%) 0.25lb special b (1,95%) 0.45lb caramunich II (3,49%) 0.40lb biscuit (3%) 0.9lb candy syrup (7%) 0.66lb wheat malt (5,08%) 60 min hops to 20 ibu wyeast 1214 my brewsoftware says this...

hi! a lot of my beers are belgian-style beers, here there's my tap water profile: calcium 74ppm magnesium 19ppm sodium 17ppm chloride 25ppm sulfate 34ppm bicarbonate 294ppm since all the ions (except bicarbonate) are in the right range, can i brew belgian-style beers achieving the...

hi! has anyone used wyeast 3538 for a saison? in wyeast's description they say it is spicy, is it a peppery like spiciness or more clove-like? anyone has got a feedback? thank you!

hi! i'm looking for an advice for my next book about homebrewing. I've yet read "how to brew" and "brewing better beer", so i'd like something by randy mosher. which of this two books do you prefer and why? can you give me a short summary? thank you!

hi all! here there's my recipe for my next brew, a session hoppy saison: 5 gallon og 1038 ibu 30 6lb belgian pils 1.8lb vienna (20%) 0.9lb wheat malt (10%) styrian golding to 30 ibu 60min 1.4oz cascade 15min 1oz cascade 0min wyeast3711 french saison my goal is to obtain a very refreshing...

hi! this is the recipe for my next brew: a smoked saison 5.25 gallon og1052 5lb belgian pils (45%) 4.5lb oak smoked wheat (40%) 1.5lb vienna malt (15%) styrian golding @60min to 30-35ibu wyeast 3711 french saison my goal is to brew a basic saison with a present but not dominant smoked...

hi! i've got a recipe for a smoke saison that calls for 40% weyermann oak smoked wheat, 10% vienna, 50% pils. can i substitute oak smoked wheat with wheat malt and a certain percentage of rauchmalt or does the "type" of smoke flavor change? if i do the substitution, how much rauchmalt would you...