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I've made two stouts using liquid yeasts and I'm happy with it. In the porter I'm brewing at present I'm using Gervin GV12. Will see how it fares and if its not up to scratch I'll go back to Whitelabs yeast. Got to try these things I suppose.

I'm trying a dried yeast in the porter I've got brewing now. It will be interesting to see how that turns out.

I've made about a dozen AG brews now using Whitelabs liquid yeasts and I've been happy with the results. Recently I was talking to a commercial brewer who only used dried yeast so I got to thinking, if its good enough for the pro brewers its good enough for me. What's the general opinion? Is...

I'm brewing my first lager. It's an AG Pilsner and I'm using Whitelabs German lager yeast (WLP 830 I think). I made a starter and pitched when the wort was 15°C then moved the barrel to the brew fridge (temp set at 12°c). It was 4 days before any noticeable activity but it seems to be...

Hi all, I'm planning on brewing an AG stout using up some left-over grains and hops. I have Magnum and Northdown hops. What would you recommend using? Also, what yeast? Thanks.

Thanks bp. This brew is an experimental recipe so I might as well experiment with DME for priming. I'll use that calculator for quantities.

Which is best and are the quantities the same? Currently I batch prime using white sugar at the rate of 1 tsp per litre.

Ok. Thanks again. I'll reply to this post when it's ready to drink, let you know how it's turned out.

OG prior to dilution was 1.045. Thanks for this advice btw. I'm new to this game and I've got a lot to learn.

Volume boiled was 18 litres then added another 2 litres of water to the FV.

Not sure what the alpha acid content is but the brew volume is 20 litres.

I've just brewed a beer using an experimental recipe and on tasting after putting it in the FV it tastes a tad bitter. Recipe was; 2kg pale Maris Otter 300g Carapils 1.1L Coopers Amber LME 40g Goldings (1 hour boil) 25g Citra & 5g Goldings (in for 10 minutes after the boil) Whitelabs...

The yeast is Whitelabs London ale in AG English barley wine.

Ok. Thanks for your help. I'll move it somewhere warmer.

Am I right in thinking it will still carb up.....but it will just take longer?

Now that the weather is getting colder the room temperature where I've stored my beer after bottling is 12-13 degrees centigrade. Is this too cool to carbonate the bottles?

Just started brewing recently but been busy. I've got Fuller's ESB, Ruby Mild, American wheat beer and English barley wine. I've got some various grains and hops left over and a tin of LME so I'm going to make something out of that too.

hi all, While I'm not really a lager drinker perhaps one of the best bottled beers I've ever had is Carlsberg's Jacobsen dark lager. I understand this is a Munich Dunkel style beer. Does anyone have a good recipe for this? AG or extract. Thanks.

Ok. Thanks Fil. I'll leave it alone.

Quick question. Brewed some barley wine yesterday. A krausen has formed on the wort with some patches of grey scum. Do I skim the scum off or just leave it alone? Thanks.