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Hi guys, I'm serving up a pin cask (5 gallons) of a porter tonight (in about 6 hours). I just tested the conditioning of it and it's too low, even for a cask. I have a beer engine and I will pulling it through there which will give an illusion of carbonation but I was wondering if there is any...

Hey everyone, so I just got a hold of a pin cask and beer engine and am going to start brewing my own cask-conditioned ale. I just have a few questions about conditioning and finnings. From everything I've read, while you can use priming sugar, the traditional way is to rack to secondary before...

So tomorrow I have to brew because I'm on a tight schedule for an event. I have 3 beers lined up for it already: ESB, Golden and English Pale. I wanted to brew a sweet stout to also have a nice dark beer for the event but I forgot to pick up some roasted barley. There is no way I can get a hold...

Hi guys, I'm trying to brew a dubbel with Westmalle in mind. I brewed one that was pretty good about a year ago and I'm trying to give it another go. This is the recipe that I've come up with using mostly Brew Like a Monk as a reference. I'm trying to avoid using Special B or pale malt as the...

Hi guys, so I'm brewing a Saison tomorrow and I was looking for some advice. I've brewed a Saison before, straight from Radical Brewing that turned out really well. I have a second batch of it fermenting now but I wanted to try something different tomorrow. The Saison I had before was very...

I made a yeast starter yesterday with WLP001 California Ale Yeast for my brew day tomorrow and just noticed that I don't have enough Pale Ale malt (have around 5.5lb and need 11lb) for the recipe. So now I'm in a bit of a pickle and was wondering what I should do. I have two more yeasts in the...

Hey guys, I'm (hopefully) brewing up an English IPA in the next few days. I've made up the following recipe and I was wondering if you guys could give me some advice. Here is the recipe: Type: All Grain Batch Size: 23.00 l OG: 1.061 IBU: 56.1 Colour: 10 Est ABV: 5.9% Mash in: 156f...

Hey, I'm making a De Koninck clone. I live in Canada, but I'm flying to Belgium tomorrow and will be in Antwerp. Interestingly, across the street from the De Koninck brewery is a cafe where you can have De Koninck yeast served to you in a shot glass. I'm not entirely sure how to bring the...

Hey guys, Relatively new brewer here (new on the forums!) and I'm looking to brew a Dubbel by partial mash. I'll be brewing a 6gal (23l) batch: Mash: 3lbs Pilsen (Dingemans) 23.1 % 1lbs Aromatic Malt (Dingemans) 7.7 % 1lbs Munich I (Weyermann) 7.7 % 8oz Caramel/Crystal Malt - 60L...