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Hi I have a friend who, based on his feedback, appears to have a very good palette and recognises all the flavours that I don’t even notice. He is not a home brewer, but can describe what he feels very well. The first beer I gave him was an extract Way to Amarillo from here. And he loved it...

Hi, It may not be hugely relevant to US, but equally some of you may find it interesting. I have recently spent a day in one of the local breweries (UK) where I was allowed to assist with the daily brewing activities. Enjoy and leave a comment please. http://allbrewing.blogspot.co.uk/...

Thanks for the positive comments. Happy you liked it.

Hi Two weeks ago I posted this on my blog so some of you have already seen it. For the rest of you who have not, enjoy. My go at a Home Brew Competition - What is my beer really like? This was the thought I had had for some time now – what is my beer really like? I had some batches that I...

I agree with the above comments, 15% roast barley is too much and likely to induce a harsh bitterness. I recently did a dry stout with 5% roast barley and 5% chocolate and still consider increasing the ratio in favour of chocolate.

Hi 2014 was quite an important year for my home brewing development. It was the year when I have brewed my first AG beer, and the year when I took part in my firs home brew competition. As such, I now decided to put this on paper (screen?) as a short story, including my recipe, brew day...

Good point by RM-MN, because of the alcohol present in the beer refractometer will not give you true results. But all good info as I am going to use S-04 for the very first time next week.

You can reduce the time even further. The only reason you boil the extract for 60min is to extract bitterness from hops. The extract itself does not require a long boil, just enough to get it sterilised. The hot break already happened in the brewery. So all you need to do is to change your...

Good advice. Initially I was thinking about:Thank you. I was thinking about: 7 days in primary, 7 days in warm secondary to make sure fermentation is complete and develop esters, then 7 days in cold (4-8 deg) to drop sediment, then bottle and keep warm to carbonate.

Hi To date I always warm conditioned my ales. I ferment for say 10-14 days in primary vessel in around 20deg and then move to bottles (+priming sugar) where they stay for another minimum 4-6 weeks in the same temperature. However, I know other people and breweries cold condition beers straight...

Hi I just realised the recipe did not show. Now shown above. Thanks for comments.

Hi I am preparing a recipe to brew next weekend. I am aiming at slightly stronger pale ale with a bit more mouthfeel than normally. It will be my first use of Munich and Marynka hops. It will be fermented with Safale 04 for lower attenuation. Fermenting temp around 20deg. What do you think...

Could you briefly explain to me what are the main reasons for adding sugar to wort? I don’t mean sugar from grain bill, but an actual sugar. If this is a fermentable sugar should it be counted towards the OG with the rest of the grain bill, or is it added on top of the OG? What does it actually...

Hi I am planning on doing a dark ale 50% maris otter and 50% Munich. All with Marynka hops and safale s04 yeast.I want this to be rather malty grainy beer with good mouth feel. Do you think adding some Caramalt would help, or it is too similar to Munich malt? Also do you think that late hop...

I batch primed to achieve 2.2 volumes of co2.

Hi I made up a pretty standard recipe for a dry stout as I wanted a simple one to use as a baseline, and then start building it up to eventually after few brews achieve my ideal stout. So I did a small batch (7litres) BIAB for the following grain bill: 65% pale malt 5% road barley 5%...