Brewing With Total Confidence
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In the brewersfriend recipe creator. My boils size is 26l. What must I enter for batch size for 60min boil? And should this be kettle. I...
Ok Thx. But at what temp? And if is use the carbonation charts, how long must I leave it in the freezer at specific temp and PSI? And will it...
Sorry for highjacking. I'm new to kegging. Got a Golden Ale I want to carb to 1.8 volume CO2. Need it to be ready by next week Thursday. Got...
Hi. I having problems with my setup My boil volume is 27l, That is easy to get. But what do i put in as batch size? And do you use fermenter or...
So I brewed my first milkstout 14days ago. Mashed at 68C Used 450g of lactose with OG at 1,060. Used Mangrove Jack M15. Fermented at 18C. My...
Hi. I'm planning a Vienna Mosaic US05 smash for a local competition. 5kg Vienna 14g Mosaic @60 14g Mosaic @15 14g Mosaic @ 5 28g Mosaic @ 0 28g...
Brewing a English Best Bitter this weekend for an upcoming BJCP competition. What would be my best bet on yeast if only yeast available is SO4,...
Ok, so for the first time in months I missed my gravity with about 8 points today. And I don't have any DME with me. Is it advisable if I add DME...
Hi I am planning a 60min IPA. My recipe askes for 20grams of hops at whirlpool. Now, I recently started to use a counter flow chiller with...
More questions. Sorry. :shock: I understand the less is more and that 10l of quality brew is better then 30l of crap. But will it work if,...
I am at the moment sitting with the same problem. My wife bought me a brand new stainless steel brewpot with spigot and everything for my...
Thanx guys. Like I said it is a recipe for a Brown Ale. The recipe that I'm working from calls for 65% pale malt and 10%flaked corn and the rest...
I am working on a recipe for a Newcastle Brown Ale Clone, and the recipe I am working from askes for flaked corn (1.3SRM) My two LBS that I...
Opening this one again. My plan is to do this. I've got a American Pale Ale in fermenter. I only do primary fermentation, and usually leave it...
Just got this after some researching: Amber malt Amber malt is a more toasted form of pale malt, kilned at temperatures of 150–160 °C, and is used...
I hope it's not astringency. But I never exceeded 68C during my mash. I used S-O4. I actually was contemplating using potassium in this brew, but...
Just brewed Palmer's Oak Butt Brown ale 7lbs pale ale 2lbs amber malt .5 lb caramunich III .25 lb chocolate malt 14g nugget at 60 14g fuggles at...
@OMB At what stage do you add the hop tea to your FV? And for how long does the flavor last if bottling? I had an issue where I dryhopped with 20g...
Thanks guys. Chilled and added gelatin last night. Will bottle in 3days. Any comments on the lifespan of Irish moss? I am still trying to...
Lately I am struggling to get nice, clear beer in my glass. I think half of the problem might be old, milled grain. I used grains that has been...
