I usually do not rush. I take the first gravity reading around day 20. If close to what the recipe says or better yet, the beer hit recipe FG, then it is time to dry hop, transfer to secondary or botlle. But you should not hurry a beer. If the beer tastes good, all carbed up on day 25, it will...

When was the beer brewed, which yeast and what temps.? As previously stated, Saisons need a bit more time than other styles. Did you dry hop the saison?

Is it supposed to be a NEIPA kind of beer? If so, the oats and Honey malt will not be noticeable. If you want haze, then you need more flaked oats and white (pale) wheat malt ( flaked wheat works as well ). Like 10% each. If it's not a NEIPA, then the recipe looks good, but the honey and oats...

Comet is a very old American hop, which imparts grapefruit and wild, grassy american. Good for bittering ( mine have 10.5 AA , bought from TheMaltmiller UK ), but they are also nice for dry hopping. I would definitely not skip dry hopping. Use Comet and Cascade for this. You can boil for...

Your water profile does suit maltier beers, as the chlorides (67) are much higher than the sulfates ( If your water report gives Sulfate as Sulfur (SO4-S) such as a Ward Lab's report, multiply by that by 3 to get SO4 --- meaning SO4 is 21 for your water ). Sodium is also very high, but you...

This is my water profile for NEIPA: Calcium Magnesium Sodium Chloride Sulfate (Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) 140 13 5 136 59 I would start low on the Chloride to sulfate ratio, as...

Rye tends to lend a certain spiceness, with a crisp/edgy flavour, but not unpleasent so. I have tried both Rye IPAs, porters and Rye Saison and all have that very light, crisp, delightful flavour, which makes them absolutely easy to drink.

I use EZ Water and works great. I use bottle water, which comes with a water analysis and that is very helpful. I usually only add lactic acid to the mash water and it has always worked great.

Update. I opened a few bottles, after being conditioned for 30 days. This is a picture of the beer poured in the glass: http://imgur.com/a/xm74K It is pitch dark, there is rich dark plums, coffee and cocoa. Subtle fruitty esters from the yeast ( Safale S-04 ) towards the end. Very slick...

Hello folks, The time has arrived to get my own rig. I found https://www.brewbuilder.co.uk/ which deliver amazing goods to good prices ( personal opinion based on what I can find in Europe ). Seeing that I am from Romania, where this kind of stuff is not available, I need to order it from UK...

Salut, Yes, the craft beer revolution has started in Romania as well, but it is only just began a few years ago. At the moment, we have maybe 10 craft beer breweries, of which only 2-3 manage to make real craft beer. The ohers are either not very good, either are not really making craft beer...

Hello everybody, Although I have already started a few threads, I have not yet introduced myself. My name is Mihai and I am 32 years old. I live in Iasi, Romania, I work in IT and I just started home brewing with a friend, whom has purchased a Grainfather. I am actually thinking in...

I would also do a balanced profile, as you really want the maltiness out there, intertwining with the hops. You could also lean more towards enhancing the bitterness, but the grain bill should be able to provide enough sweetness/malty goodness, for the hops, not to become overbearing.

Anyhow, I adjusted the recipe and the color is now down to 14.something SRM, which should be OK for a red ale of any sorts.

That is a mighty fine, red colour you have there. If that is 11 SRM , then mine will most likely be deep amber, which is not a tragedy, but I am actually aiming at something more bright and vivid. So I should take it down a few SRM points.

SRM 11, at least according to the calculator on this website, would be pretty light red. I aim for SRM around 17 and hoping it does not turn too amberish/brownish. I am also very excited in brewing this and seeing how it turns out.

Hi. Are those 50-60 degrees Fahrenheit or Celsius? I assume you mean Celsius, and YES, it could be too much. I use a wort chiller ( the one that comes with the Grainfather ) to get the wort to 18 degrees Celsius when transferring it to my glass demijohns. I recommend trying to cool it prior...

Thanks for the reply. I actually do want the most of the hops aroma in my beer ( in the limits of the equipment I have and use ). I am not very keen on dry hopping more than 5-7 days. I am however interested in trying new things/technics which can bring a little more flavout to the final beer...

Hello. I will soon brew a fresh, floral, hoppy Red IPA and would like some critique on the recipe: https://www.brewersfriend.com/homebrew/recipe/view/466351/red-ipa It seems like a lot going on, but every element is there for either colour, mouthfeel, head retention, sweetness. I will only be...

I carbonated some of the beer in a keg and it turned out fantastic. Big brown head, with lots of ground coffee and cocoa in the nose. Thick and oily. There a bit of sweetness, but perfectly balanced with the bitterness from the hops. I have put the beers in some bottles and wiat for them to...