I second Golden Promise or Maris Otter for base malt, or a combination of both. I use Golden Promise for pretty much everything and it works much better ( and better suited in many styles ) than MO, but that's a different discussion. I would not ever use any heavily roasted malts in a bitter...

Heavy hopping will add haze, which sticks around, especially when you are not finning, which I don't... I get it as wel, for all beers I use somewhere between 200 and 300 gr hops ( 7.1 oz - 10.7 oz ) in late additions and a lower temperature whirlpool. But you say " soupy "... that's not hazy...

I recently brewed a Blonde Ale ( aka. Smash or Pale Ale ), which turned out great. 100% Simpsons Golden Promise + 9 oz Loral hops ( crop year: 2017 ) + US-05 ! NO dry hopping ( but lots of late hop additions and a big whirlpool at around 155F ). I brewed it on May 15 and bottled it on May 26. 7...

Amber Candi Syrup is nice and you can easily add it in the last 15 minutes of boil. Amber Candi Syrup is a bit more toffee and caramel tasting, so balance that with some bitterness and a bit of toastiness/roastiness. Cheers!

I have always treated my water and still do. I have recently acquired a pH meter and makes brewing much easier. I use soft water, with little mineral content and with the help of Bru'nWater and the pH meter, my latest 10 batches turned out better than ever before ( I am a new brewer, with only...

I've used Omega HotHead Ale yeast in 2 brews last year. I fermented at 79F with no issues: a 4.3% Session IPA and a 6% Rye Ale and both came out very nice. It ferments agressively, fast and yields very nice esters even at 90F and beyond. I have friends who brewed with it and was similarly...

Some English strains have that " mineral " quality, but I love it in English ales, so I suppose I don't mind it.

No Candi Syrup? Anyway, I've tried Danstar Abbaye in 2 brews this year and I must say, it's even worse than T-58 from Fermentis. I will try it again in 2 more brews, but I'm kinda afraid at this point. If you want a Belgian Dubbel, I suggest looking through the recipes from Candi Syrup. I...

Your OG and FG are missing a digit. It is quite important whether the FG was 1.010 or 1.019 and the same for OG. OG and FG should always be measured in 4 digits, so you know the exact gravity both times. But the beer should be done fermenting, so I don't think you should have panicked. Of...

It happens for me quite often and it is almost all the time.

I would use cocoa nibs and vanilla after the fermentation is finished. Last time I used 125 gr raw, organic cocoa bean, which I crushed + 6 vanilla pods, scraped and cut into bits for a Stout. These were soaked in bourbon for 3 days in the fridge and then I dumped the content in the fermenter...

S-04 is an English yeast. It will make anything from American/English Pale Ales to IPAs, Browns, Reds, Ambers, Stouts, Porters, Bitters, etc. but NOT belgian beer. To brew a Belgian beer, you need Belgian yeast. And here depends on how much you want to invest. Liquid yeast is better, as it...

London ESB and Windsor are low attenuators, so you will have to mash low and use sugar. I got between 70 and 73% attenuation on Windsor in 3 different bacthes, when most only got up to 65-67%, so it works. I also like Windsor for the aroma and flavour it provides in bitters, reds and brown...

IPA ---> 100% Golden Promise + US-05 + only Amarillo & Citra hops Pale Ale ---> 92.5% Golden Promise + 7.5% Premium caramalt + US-05 + all Amarillo hops Blonde Ale ---> 100% Golden Promise + US-05 + all Loral hops Hefeweizen ---> 50% White Wheat + 50% Golden...

Yeah... local beer trends are bad beer in general... shrug! Never should have moved from Denmark.

Everything said above is on point, so no need to worry. Brew on!

From experience, I will tell you that I would definitely use Vienna malt for enhanced maltiness, like 20-40%. Munich is a bit more "dry" tasting and toasty? Regarding Rye... I think you start tasting/noticing it around 20-30%. One of my next brews will be a 90% Rye beer with some Golden Naked...

Lately, I began brewing lower ABV beers, as I believe you don't need 7+% beers to feel good or enjoy any style of beers. So bitters, pale ales, IPAs, low ABV NEIPAs, red/ambers,black IPAs. belgians...anything can be brewed to fit under 5-6% and still result in delicious brews.

I know https://www.geterbrewed.com/ sells it in 25 gr packs, but they do not send where I live. The new New England dry yeast has been used by many breweries, including Cloudwater and Verdant and they make delicious beer. From Lallemands description it sounds like it's a bit slow compared with...

The most I drank was around 28 beers with a friend during a day and we were dizzy, but not drunk. We ate, cooked food... But I usually drink around 4-6 beers. Start with something light, continue with IPAs and finish off with some 9-12% Belgians or anything dark.