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I wondered if anyone had seen this, I'm not sure if the idea really appeals. But I guess if it was in a pill I won't mind. Sounds too good to be true though.

Right I want to brew a robust porter for the first time and have come up with this recipe. I'm not sure about using rye malt, any experience? Ingredients: ------------ Amt Name Type # %/IBU 4.71 kg...

Title just about says it really. I've been thinking about my beers (more specifically my British Ales) and how I serve them. If I stick an ale in the fridge I'm halfway down the glass before I start to taste some of the subtler tastes and room temperature seems a bit too warm. I've also heard...

I've a standard English bitter sitting in my primary and I only have four (UK) gallon carboys to use for a secondary. The plan was to dry hop with S Goldings just as the Famous Timothy Taylor brewery do with their landlord. But I got to thinking, that I could just use each one as an experimental...

Hello Forgive me if this has been covered. But I only have time to bottle tonight and not for a brew day. However, I'd like to reuse the yeast by pitching straight onto it. If I leave the cake for a day or two then pitch on top is that going to be too long?

Just wondering if when making an all grain batch there is any reason why grains can't be added post boil. What I'm thinking is to steep a few speciality grains in seperate pans so I have a few different "worts". Then I split a batch just after pitching the yeast adding a different grain to...

I've just made a mild and totally miscalculated and it ended up OG 1032 with a slight adjusment for temp it might push up to 1034. My question is, will I end up with undrinkable beer at the low ABV (Expect 2.9%-3.1%)? Has anyone else made a beer this weak? A mild is suposed to be mild but...

I'm planning on making a batch of English Mild and splitting it in two at the fermentation stage to litterally pitch two yeasts against each other, a nottingham (dry) and WLP037 (liquid) to see how they differ. I do have two fermenation bins but both are 30L and I'm a bit concerned there will...

I'm planning to make some beers with added nut flavours such as hazlenut and wondered when to add the nuts. I'm making an infusion by adding some chopped hazlenuts into vodka and I was going to add a drop or two of that into the finished beer. But what about adding nuts to the boil? Or dry...

I've recently been buying a load of hops for various different recipes and now I have about 10 or so different varieties. I know that single hop beers are great to discover how a hop tastes. Sooooo..... I've been thinking what's to stop me doing one simple pale ale batch of around 25 litres...

I'm hoping to brew a beer for a friend of mine who's coming over for New years. I'm still quite new to trying out some of the new world hops but I'm noting a lot of fruit descriptions for the hops and so I'm hoping to use those flavours to design a beer just for him (a 1 gallon batch). My...

I've got some odds and ends of ingredients that need using up and want to do a brew in an evening. Anyone fancy helping me come up with a recipe? I'm thinking a small batch extract brew using the spay malt (essentially DME) as the grains are a past there best I thought steeping them. Possibly...

Greetings brewers I'm another one from across the pond. I try and be a proper stereotype from my country and even have bad teeth and drink tea all the time. When I'm not brewing I'm a super villian.