So, I've been fascinated by the different and wide ranging strains of yeasts available to us as homebrewers and the flavours, aromas and sensations that go with them. By just doing a bit of google searching you see stories of brewers using logs, finding yeast in 200 year old bottles and even...

So I've been playing with the idea of brewing a sour apricot saison and have cobbled together this recipe: https://www.brewersfriend.com/homebrew/recipe/view/998461/-the-bear Now bear with me here, I've never done a sour beer and want to keep it simple. I plan to get my Saison yeast and Brett...

Completely agree with what you are saying but should my FG be off by 0.010 in a big beer, say OG of 1.095, I would consider that acceptable compared to the same situation in a smaller beer with an OG of 1.045. I'd be interested to know of anyone works by a hard and fast rule when it comes to...

So, I've not had this problem myself yet but preparation is key in my eyes and I'm interested it what others think. When it comes to fermentation when does everyone consider it to be stuck. For example, if you are aiming for an FG of say 1.010 but fermentation stops short would you consider it...

Thanks Bubba. I've adjusted the percentage of sugars down to c.16% and increased the amount of base Pilsner malt. I've read elsewhere that up to 20% of sugars is ok in a Tripel but didn't realise I had gone over even this. Thanks for pointing it out!!

Hi Everyone, It's a new year and time to experiment. It would be great to hear your thoughts as this would be my first self made Tripel https://www.brewersfriend.com/homebrew/recipe/view/926172/goldilocks Thanks!

Thanks for the advise RazzleDazzle, I have the time over the New Year so might build on it like you've suggested to get to the required pitch rate. It kind of leads me to another question really. What would the implication for under pitching by 50% be and the same for over pitching by 50%. I...

Hi everyone, I need to make my first lager yeast starter and could do with some advise. I am limited to a 2 litre starter size and I need to get to c.410billion yeast cells from a single liquid vial (WLP800). I was thinking of making a 500ml starter and agitating this for 24hrs (I don't have a...

Out of interest, has anyone tried this for controlling pH: https://www.themaltmiller.co.uk/product/five-star-5-2ph-stabilizer-4oz/ I've seen a lot of mixed reviews.

Thanks Nosybear. I'll probably opt for a little of the acidulated topped off with phosphoric to get my pH. Thanks everyone, I'll let you know how it turns out in the new year.

Look around it seems Acidulated Malt should be limited to 5% of the total grist with some sources saying 1% will have an affect of 0.1 to the pH. If that's the case and I need to get my mash down from 5.9 to 5.3, would I really need 6% Acidulated. That seems a lot to add with no adverse affect...

Thanks everyone, I'll aim to get the pH down to a more suitable level and focus on the crisp end of the mashing schedule. Would anyone have any advice on reducing the pH naturally, would Acidulated Malt have an adverse affect of the taste of the beer or would it just help get the pH down?

Hi Everyone, I'm fairly new to BIAB brewing but have a few under my belt and have had a go at creating my own recipe. My next brew day will be in the new year and I could do with some people to look it over before starting. Thanks...