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It's English.. IPA: India Pale Ale, made extremely hoppy in order to ship it by boat to India for the soldiers stationed there over 100 years ago..

Palmer offers an interesting carbonation chart here: http://www.howtobrew.com/section1/chapter11-4.html General rule of thumb is 3/4 of a CUP....

Thanks guys. I will do a starter today. Interesting note: After popping both of them on Monday evening, the Bavarian Wheat pack is only about 3cm thick now, where as the Weihenstephan pack is HUGE, almost bursting at the seams. I've covered it inside from tupperwear bowls in case it explodes...

If your water is fine and needs no treatment other than Chlorine, you can pre-treat for Chlorine / Chloramine using a campden tablet, as Palmer says here : http://www.howtobrew.com/section1/chapter4-1.html Cheers, Awfers

I made a Dunkles Weissbier on Monday, 5.25kg of malt, ran out 26 liters of liqour out of the mash tun, boiled it for 1.5 hours (rigourous for the frist 5 minutes, then turned down to a gentle simmering boil) and ended up with just shy of 18 liters in the fermenter, with not much left in the...

Why not do a Marzipan Chocolate Stout ? Normally a Marzipan log you buy in Germany has a bitter chocolate outer coating, the best coming from Lübeck.

When you say only one of your batches of beer was decent, what exactly was wrong with the other two ?

Optimum fermentation for those top out at 57°F and 59°F, depending if you used the S-23 or SW34/70. Try the swamp cooler idea, you only need to knock off 15 degrees to be in a "safe zone" according to the packets. The lower the better.

If you're in Russia, why not order it from the UK or Germany and ask them to ship it via DHL or FedEx 1 or 2 day delivery... And then start your own yeast bank?

Hi all, I went to go activate my Wyeast Weihenstephan 3068 packs and they were a bit swollen prior to smacking. Instead of being the normal 1cm thick, they were 2cm thick. The production date is December 2012, so they're 9 months old, but I bought them from the store myself and put them...

Maybe try a Kölsch recipe? It's a German ale that can use a decoction. I've had it in Köln, it's rather a nice beer!

Thanks for info, will check out the podcast on google. Why do I do it? I like a clean environment when brewing. Better safe than sorry in my book :-) Cheers, Awfers

Hi all, I've noticed a number of cleaning products that include bleach these days. I use them to clean the surfaces / areas that won't touch the beer but will have equipment around or on it. Does anyone have any info on how effective these are at sanitizing surfaces ? And, how could I...

I've got two sacks for Malt, both Weyermann, one is Pale Ale one is Pilsner malt. Neither has been milled. But I purchased them over a year ago... still in their original bag, unopened.. But stored in an apartment w/o air conditioning (temp never went above 35°C) Does anyone know any reason...

Never used wood chips in brewing before. If my memory holds correctly, they're "supposed" to help clarify the beer and can add a flavour if they're new-er-ish (do a search on here for wood chips and you'll see some previous posts). AB re-uses their chips (washes them), the brewmaster I met said...

Ok, I could go into the mechanics of what happens, but maybe it'll be better if you read: http://howtobrew.com/intro.html And especially: http://howtobrew.com/section1/chapter11.html

It's called "capacity", a problem for each and every brewer, no matter how big or small their batches are.. Getting your beer off the sediment isn't a life or death situation, there are some valid reasons for doing it, but a major one is that a secondary fermentation vessel also frees up...

You might want to think of switching too All Grain (please let me know if I'm wrong, but are you brewing using LME/DME with steeping grains etc?) I find that the "over-maltiness" (like in Maltesers malted milk balls) comes from using LME / DME. It's a bit like the difference between ice-tea...

Or get some carboys for fermenters..

Can you clarify if you tasted it after you had left it in the bottles for a week or more, or immediately from the bottling bucket? If directly from the bottling bucket: this is normal. It doesn't have any carbonation as the yeast have not processed the priming sugar yet, hence no carbonation...