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I'm going to make a Belgian Wit soon, and would like to try and really dial in the level of spices, so I get them to a nice level but without being overpowering. Instead of adding them to the kettle is it possible to instead steeping each them in hot water and then add the resulting tea to the...

One of my house beers is an American Stout. It’s very roasty and very hoppy. My normal recipe for it is 100% Sabro as the coconut notes just work really well with the roasty, chocolatey notes in the beer. The recipe is below, and it’s won multiple medals, including 3rd best in show at a 100...

Is now open for entries here: LAB Open 2023 Will be back at Hammerton Brewery this year and we're still running the UK's biggest home brew sampling of the year on Sunday 14th May. The competition will be judged by qualified judges from all over the world. If you've not entered a competition...

I have a NEIPA planned and picked up the Hazy Daze II blend from the Yeast Bay to give it a go. Does anyone have any experience or tips for using it? I’m particularly interested in the effect the higher level of attenuation that this blend of yeast has. Do I need to compensate for it in any way?

Hi everyone. Long time lurker (Ive learned a lot here!), first time poster on HBT. I came into a bunch of kegs recently, and there's a single Challenger VI that is missing a liquid out post. It seems like there's no spare posts for Firestone kegs anywhere outside of the USA/Canada, and I am...