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I've been looking at and trying to brew by recipes inspired by late 1800's-early 1900's porters/stouts and most often the AA is listed as rather low, usually in the low-mid 60's range. I brewed a porter that finished at 67%AA, mostly because I mashed to end up there abouts as I believed that...

So, I am about to order a bunch of hop plants, of the following varieties: Böle, Korsta, Bella, Gamla Källmon, Botten. Now you have likely never heard of these, but they are old Swedish varieties found and genome analysed by a group of people traveling around old farm/homesteads trying to find...

I have been brewing for a bit over a year, by no means an expert but I think I can say I know what I am doing at least by now. I am though getting tired vof bottling, and plan to make the jump to kegging. Mostly intend for British style house ales to be kegged, stronger beers will still be...

We recently moved and therefore I have different water to work with, I got the water report from the municipality for this year and a few years back. They seem to be pretty stable with only minor variations between the years. This is the most recent one. Cl 23mg/L SO4 26mg/L Ca 7.4 mig/L Mg 1.9...

Swedish brewer here, Originally from the Stockholm area but recently moved up to pretty much as far nort along the coast as you can get, about 20km away from the border to Finland. Looking to get a brewing related thread involving Scandis( Finland and Denmark, you are welcome too.) Where do you...

I've got some batches of invert that I have used together with small amounts of crystal in some bitters and a scottish 80 shilling(that one had quite a bit of crystal together with invert though). I am tinkering with a Strong ale atm, and thought of the idea to forego crystal completely and use...

Hi, I am still pretty new to using liquid yeast, but have a few succesful starters under my belt. I have a brew coming that will probably take place near the end of june and plan on using wlp005 for a 1.040 Best Bitter. The freshest pack of yeast I could find in the LHBS had an expiring date at...

I have been having some trouble hitting my final volume in Beersmith, and come to realise with my process the actual cooling loss/shrinkage is more about 2% rather than the pre set 4%. This lead me to think about calculating flavor and aroma additions. Lets say a brew an ESB where I want to add...

Hello all, I posted a recipe for an Imperial Stout some time ago, and well this tuesday is Brewday. I have been looking around a bit more and simplified the grain bill a bit among other changes. For the first one I posted, I had mainly looked at american, sweet and 10%+ iterations of the style...

As the title reads, I just ordered 2 packs of this yeast and hopefully will have them on friday and can try it in an english brown. Any Scandinavians here who have tried it? As I understand it is similair to s04 but with a ”clearer” ester profile and none of the 04 sourdough tang.

I noticed during my latest brew, and a brew before this, that the gravity increase calculated in beersmith by sugar adjuncts rarely add up. I usually add the sugar content of the invert as yield, is there any other way to get it closer to reality?

So I have switched up from 10L to 12L batches for my normal strenght beers, and discovered that the amount of sparge water to subtract from beersmith suggested amount from absorption rate is not really linear. Ended up with a little too much wort and pre boil SG of .34 instead of .37, not right...

So, I've been cooking up a few batches of invert syrup, and have a British Strong fermenting atm with some light muscovado sugar #3 in it, and wanted to try doing an ESB with some invert in the bill aswell. 13 L post boil, counting on a bit over 12L in to the fermenter Grain Bill: Maris Otter...

I had a misshap during my brew yesterday, and forgot to give the mash a good stir after adding the sparge water and ende up at 1.068 instead of my intended 1.074. I am getting to the point in my brewing where most of the times I end up pretty much with what I wanted, but I guess things like...

I have a batch of porter that has been sitting in my pantry for 3 weeks now, and tried one just to see how the carbonation was going. The bottle when I opened it didn't give off any violent hiss, so there didn't seem to be any excessive pressure in it. But there was some gushing, it took a few...

I made a 2L starter on wlp007 for a british strong ale wednesday night, I guess the yeast pack was still a little cold and tired since it was a little slow to start, but yesterday it was fermenting and formed a thick nice krausen when I swirled it, today a yeast cake was forming at the bottom...

I seem to have a recurring " problem" in most of my brews, I often get yeast rafts that don't want to fall down. This has lead me to think about doing a soft cold crash, about 7-8c for two days before bottling to minimize yeast and trub in the bottles. A few qustions: Do I need to get it back to...

I had planned to brew a 80 shilling ale today, and earlier in the week made a starter on wlp028 edinburgh ale. Yesterday I put it away overnight to cold crash in my FC fridge that probably was set a bit too low, because when I checked it it had turned into a yeast/ wort slushie. After spending a...

So, I have two pure pitch packs of whitelabs yeast, and I am looking around at brewersfriends starter calculator to get a sense of what starter I need to make for my 2 coming brews. The first I'm about to use has an expiring date of april 24, the other may 6. I've been googling around and the...

So, I have, or had, a Porter fermenting in my FC out in my garden shed, but something appearantly is wrong with the circuit breaker in our little villa communitys shared garage row(the power distribution to the garden sheds and stuff like that is also shared), and it has cut the power out to the...