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I've had a porter in primary for two and half weeks now and have just taken a final gravity reading. It is very weak and I was wondering if I could add some glucouse (dissolved in a little boiled, warm, water) to try and trip start fermentation again and increase the alcohol volume to about 4.5%...

I have just put a porter into primary and there is a sludge on the krausen from the hop pellets I used, where it was not filtered out by my hop bag. Whilst I am keen on 'hoppy' beers and can easily filter this out when bottling, can anybody on this site thinks of a reason to take this out...

I have an ESB that in primary. Its my first partial mash attempt and my hands get sweaty and my mouth goes dry every time I think about its cool, malty, hoppiness and what I imagine its going to tast like when its done. Then I remember that I still have at least six more weeks to wait until I...

I have an ESB in primary and was thinking about dry hopping it for a week, but was worried about any infection from the hops. Is there any treatment I need to give the hops to ensure that they dont ruin the beer or is there enough alcohol in the second week of primary to deal with any infections...

Having previously brewed kit beers I currently have my first basic, partial mash, ESB in primary and am looking for an easy partial mash recipe for a friend of mine who is coming to stay. He is a heathen b***ard who has yet to find the joys of decent 'real' beer and is currently lost in a sea of...

As a new boy to partial mashing I was wondering do I need to filter the protien that 'drops out' when I transfer the wort into my fermenter or will it just form part of the sediment, to be left behind when I rack after the primary fermentation? Whilst writing is 'trub' sediment? I've seen it...

As you may note from my previous threads I am moving from kit beer to partial mash brewing and hope to move onto full grain mash thereafter. Before I attempt my first batch, to my first recipe (previously listed) Can any of you learned gentlefolk tell me of any discernable difference between...

I was told by someone that I should 'skim' the yeast head off my wort in order to avoid the 'yeasty' taste (that I used to get with some kit beer). The guy who told me was an old boy who brewed his own, years ago. Is this advice still relevant with todays yeasts or do you leave the initial...

I have grown board with 'kit' beers and want to develop my own recipies and rather than buying a load of ingredients and screwing up a full grain receipe or making 5 gallons of crud, would like to know whether this recipe design for a full hoppy strong English ale sounds okay. 1.5kg of dark...