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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/...

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...

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...

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 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...

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%...