Hey guys. Long time, no post or even visit to the Forums to be honest. I hope you are all well. I've still been brewing away and I am now really thinking about testing the water with selling my brews. I am sure this kind of thread has been posted many times before. It looks like a major pita...

'Help, I have a stuck fermentation...aargghhhh' probably not the rarest question on here...but bear with me. The Chocoffee Stout: <iframe width="100%" height="500px" src="https://www.brewersfriend.com/homebrew/recipe/embed/1080605" frameborder="0"></iframe> Went from 1.056 to 1.021 over two...

So, the Chocoffee Oatmeal Stout is into its second week of fermentation and the yeasties are munching their way down to target-ish FG. I've read a lot about vanilla essence bringing out the chocolate flavour in brews (and baking too by all accounts). But, for a 20 litre batch roughly how much...

Hey brewing brethren. I am designing a chocolate coffee oatmeal stout. I think the recipe is pretty good, but I am wondering whether it is advisable (or if there are reasons why I shouldn't) dry hop 250g of coffee beans for 12 hrs prior to packaging. I know I asked about adding coffee to a stout...

Hello brewing brethren. I hope you are all well. I have been reading the odd post about Coconut Stout. I found this coconut sugar in the supermarket and thought of the possibilities of using 250g to dry out an Oatmeal stout/porter. Recipe is below: <iframe width="100%" height="500px"...

So just sharing the results of my experiment a few weeks ago. Very interesting. I decided to give Kvas a go. It's a drink made from left-over bread. Much how I imagine ale to be like a very long time ago. Anyway, this was not a scientific experiment, so you will have to forgive my lack of rigour...

Hello brewing brethren. I had some Belgian beers recently and thought I might try to culture some of the yeast from the bottom of the bottles and mix it in with some of my Saison yeast (that I will also recover from bottles). At the moment, I have just swirled the bottles with warm water and...

Anyone brewed with this before? Got it from Stocks Farm here in the UK. 9.88 alpha acids and characteristics of blackcurrant and logan berry aromas with lime and grapefruit citrus flavours in the background. Sounds like an interesting mix. Apparently also good for bittering. Described as having...

Hello fellow brewing brethren. I am back to brewing after an extended break. Great to see this site is still going great guns and many good brew buddies still on it. Bottled a very good Amber Ale on Sunday and am almost ready to go with a Saison. I have a packet of Mango Jack's Saison yeast to...

Hello Brewers. Just wanted to throw this thread out there. There's a bit of a thing in the UK at the moment about using spare / leftover bread to brew beer. I imagine it replaces or supplements the base malt somehow. Anyone got any experience of this? How were the results? Anything you need to...

Hello Brew crew. Well, I've just bottled my most recent Brown Ale, see recipe below: https://www.brewersfriend.com/homebrew/recipe/view/702777/dorset-brown-ale The OG was bang on the money at 1.062. I did pitch a touch warm (20c) as I do not have temperature control at the moment. High...

Sorry to pick your brains again brewers, so soon after last time too...but, I did my first bigger batch brew yesterday an 18 litre boil. It was an electric powered mash/ boil kettle by Klarstein. Very nice piece of kit and perfiect for my needs, mashed fine and produced a good vigorous boil...

Hello Brewers, In my latest brew I want to use a campden tablet to make sure the water is free of chloramine and free chlorine. I'm reading conflicting advice on how long to add the campden tablet (1/2 a tab in my case) to my water. I thought it had to be left overnight, but then some have said...

Hello Brewers, It's taken me a while but I'm on the verge of brewing again. I have moved continents and finally have a new set-up and am going to try this recipe. It's a British Brown Ale, but is bit darker with more body than the average for the style and it's slightly hoppier too...at least...

Well, after a break I'm back on the brew! I'm just thinking of changing my set up from basic stockpot with 7 litres boils to 20 litre batches. My issue is do I go with the All-in-one, self contained pot with an element inside (and temp control panel), or just buy a bigger basic pot which is...

Hello brewers, I've just made up this Imperial Stout recipe. Whether, I'll pitch it on a massive yeast cake I'll have waiting, or not, I don't yet know, I'm going to add coffee as a kind of dry hop / cold steep in the Primary for about about 12 hours (to avoid vegetal off flavour, in theory)...

I am a perplexed brewer. I keep reading about how full volume mash in the one kettle is the true BIAB method and I just don't get it. I can't do this because I a have a small set-up, but if I could get a bigger kettle I'd like to understand how it works. My confusion stems from the mash-water...

Just wondering if there was any chance of putting a metric / imperial (i.e gallons / litres) button the viewing recipes page. It would be great if you just had one button and it converted grams-ounces, litres - gallons, degrees f - degrees c and maybe even cooked my dinner while it was doing it...

Hello all. Due a complication I'm going to have my SMaSH PA (OG 1.052) on the yeast (S04) for 2 more weeks than planned. 3 weeks actually helped a brew a little bit ago, so not thinking that 4 weeks will be a problem. Should I try to keep the temp low? Any advice? This is my MO and Mosaic ale...

Hello all, Well, I've decided to make my next brew an authentic-as-I-can-make-it original IPA from the early-mid nineteenth century. Actually, I'm very excited by it. I hail myself from London and this was a big brewery in its day. Even my favourite football team may take the name of its ground...