Thanks Nosybear!

Thanks Starter Hops! I will give this a try, makes sense to me.

Greetings all, It has been almost a year since I have brewed. In the last year I have moved from Dublin to Amsterdam. My go to styles in Dublin were stouts and porters as water out of the tap was perfect for these styles. Since moving to Amsterdam I have been trying various craft and home brew...

Re: 1.020 stuck ferment with WLP004 repitch with US04, bad i I've brewed variations on this stout recipe with WLP004 before usually finishing 1.014/15. The og was 1.050 I do find 1.020 too sweet and thick especially for a Dublin dry stout. anyway. fingers crossed.

As the title says; A batch of stout with WLP004 stopped at 1.020. I gave it a good stir, but no avail a week later. instead of ordering a new WLP004 which I have to mail order and pay postage on, I pitched half a packet of US04 that I had on hand. Any ideas what to expect from this stout? or...

Tannins are extracted from the grain at temps over 76°C. Have you calibrated your thermometer recently? maybe you mashed too hot. Even if I had an infection I wouldn't throw out my brewing equipment. Clean and sanitize with a few different products diluted to the high end of recommended dosage...

Recently I have been using this technique. http://brulosophy.com/methods/yeast-harvesting/ When I was washing / reusing slurry I was always worried about contamination or too much trub or hop residue. This method keeps my mind at ease and gives me virtually clean yeast for my next batch.

So I went ahead and gave a second 24h cold crash before bottling. I figure that if people cold crash for weeks and then still have yeast in suspension I should be fine. I'll come back here in 3 weeks if the batch failed to carb, but if all is well I will continue with double cold crashing with...

Hi again. So after many months since my last brew due to moving house I brewed this:- (http://www.brewersfriend.com/homebrew/r ... rtial-mash) last month. I cold crashed for 24 hours when transferring to secondary so I could harvest and wash the yeast for my next brew. It should be ready to...

So cracked a bottle of this today as it is the eve of Paddy's day. Shouldn't officially be ready till staurday, but I love it! Thick creamy body with a nice almost burnt after taste. Lovely head at first, but dies down into a nice thin creamy layer pretty fast. I might add some un-malted barly...

I have noticed that in the recipes for feedback forum when people post their recipes many of the experienced brewers post that there is too much of X, or that that amount of Y will be overpowering. One of the Irish online home brew shops does give a maximum % of each grain type on their site...

There is a new Irish malt (Loughran Family Malt) on the market in Ireland. http://geterbrewed.ie/loughran-family-m ... grain.html There was some discussion by Irish homebrewers about how it would compare to Maris Otter (Scroll down a bit). http://www.nationalhomebrewclub.com/for ... 479.0.html...

I was refering to the high temp the original poster had mashed out, and sparged at. *Quote* Tried to mash out by adding 4.5 liter 90C (194F) water, rested 10 min and the temp after the 10 min was only 66C. Batch sparged with 10 liter at 80C(176F) *End of quote* John Palmer sugests not mashing...

Please someone correct me if I am wrong as I am a noobie, but I thought temps over 75°C would draw out tannins from the grain.

I'm using the German grain cause thats what my LHBS has and he is the only guy in the city and pretty new so I want to support him when I can. I had to order the UK Brown and the yeast from the net though.

Going to be brewing this this weekend would anyone tweek anything? or does anything stand out as wrong? http://www.brewersfriend.com/homebrew/r ... rtial-mash

Cheers Noseybear! I will return to this one in a few months after I get a few all grain brews under my belt. I'm looking into English brown ale and IPA styles at the momnet to do some SMaSH brewing / learning. Thanks for all the feedback and putting me on the right track.

Thanks Nosybear. I'll take that on board and plan something different and simplier. I have however really enjoyed the last 2 days of reading up on water chemistry and beer styles around the world being related to their water source. So I won't scrap this one, but get back to it after a couple of...

So correct me if I'm wrong, but distilled water is pure H2o therefore has none of the ion levels of any element and therefore has a score of 0 in each box on line 4 of the water chemistry calculator? if this is so and I am aiming for 28.5 of water for a Pilsen light lager an adition of 2.2g (1/2...

So you think I will be ok with bottled spring water? Is all bottled spring water soft? should I contact the company to ask for a water profile of their product and adjust as required? I guess SMaSH stouts are out of the question. Any ideas of a SMaSH beer style I could make with hard Dublin...