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If I were to harvest yeast and keep it going, how do I know how much to use in a brew? I've never gone beyond the smak packs or dry yeast packets. Is there a way to work it out? Or is it for example a couple of spoons?

Does anyone prime in a cornie keg? I've only force carbonated in the keg, but wondering whether priming in the keg and thus conditioning would enhance the flavour somewhat? I've been struggling with carbonation. My recent west coast IPA (the best beer I've made I must add), is simply...

I've got 20 KG of this stuff and it's not listed in Brewers Friend. Which is making recipes with it tricky to say the least. Is there something I can do to get the malt added? Or can I use something else in BF as an equivalent malt to get the recipes accurate?

Is there a thing here where we send each other a bottle or two of our brews? Like the guys on YouTube do? I'd be keen to hear some feedback on my brews, and also to taste other peoples brews... then if I taste some crackers I could have a go at making them.

Hey Guys, As I may have mentioned in another thread, 2018 is a witbeer year for me. I am determined to conquer a hoegaarden style clone. https://www.brewersfriend.com/homebrew/recipe/view/588511/jongaarden I have knocked together this recipe as a starter for 10, but I'm interesting in...

Which do you do? And which is best? I've seen some brewers just stir it back into the boil, and I've seen others scrape if off with a sieve. I tend to scrape it off with a sieve as I like to see the actual wort boiling, but maybe I'm wrong in doing that?

Hey Guys, I'm sure I already know the answer to this but I just wanted to clarify.. I was looking for 1.009 on my West Coast IPA. After 2 weeks (well very nearly), it's at 1.011. It's flat as a pancake regarding fermentation, crausen gone entirely and zero activity which is what I'd expect...

What's the best temperature for conditioning? I've just put an IPA into a cornie for conditioning. It's still cold from cold crashing (which worked perfectly, it's already so clear). But I'd like to condition it for a week or two. Shall I just put the keg in the kegerator and leave it there...

Does anyone know of a nice, concise and easy to read grain alternatives chart? I have seen about 20 but none seem to contain all the information. I find so many recipes online that call for American 2-Row, and I've found that a standard pale malt is a good alternative. I now buy my malt...

Anyone tried the original of this? It seems very popular to brew, and it's won IPA of the year and top 10 beers of the year. It must be decent, just wondered if anyone has tried it? Can we get it here? Beer Hawk are usually pretty good at selling rare beers, but they've not got it...

Anyone else used one of these? I got one from Beer Hawk a while back because the big wide mouth looked like it would be easy to clean etc. What a load of rubbish... the lid just pushes in. Which means even with a blowoff hose, the lid just pops off. I've got beer all over the place where it...

Hey Guys, As I'm sure you'll know from some previous posts, some of my brews have gotten a little buggered up because I'm new to AG Brewing and it's a lot to remember to do, and get all the measurements and readings on target. As such, all my AG Brews have been rubbish. I just threw away...

I'm looking at brewing a Leffe Clone. Trying to find a beer that the Mrs will drink with me, and she's not into the punch in the face hops like me... so she's asked for Leffe. I've found a recipe on BF, but it mentions cane sugar as a late addition. I've not done this before, so a couple...

I am brewing today and I've got the mash rest on at the moment. I missed the mash rest temp by 4 degrees c. I didn't think it would matter too much... but almost an hour and I just checked the gravity. It's coming in at 1.050 and I was aiming for 1.065! Miles off and I actually slightly went...

Have I been leaving my brews in the FV for long enough? I (at the moment) tend to do primary AND secondary (although I'm getting fed up with secondary, and moving to Fermentasaurus so won't need to).. but my general rule of thumb is 1 week in primary, move to secondary (dry hop if needed)...

As per a different thread, having missed the OG on my wheat beer by a country mile, and forgetting to add the bitter orange and coriander... It's been in the FV for 8 days now. No dry hop of course as it's a wheat... but what are your thoughts about dry hopping some bitter orange peel and...

So, I'm in the middle of chucking my Punk IPA into a keg to condition it and dump the dry hop. This bloody Auto Siphon is a pain! Never had one which works well. I keep getting air bubbles in the beer coming through the siphon and after about 5 seconds flow stops and I have to pump it...

So, it seems that we really struggle to get this in the UK. And a lot of the American recipes call for it.. ..so I did some research and it turns out the term 2 row is just the type of grain. 2 Row as opposed to 6 Row (which is apparently just cattle feed). The sources I've been reading...

So, as my quest for the perfect electric boiler progresses... I've been careful to make sure that the rest of my brewery equipment is suitable for a 40L brew. I don't actually intend on doing a 40L brew.. but I thought when buying things, why not make sure there's room for expansion, and pay the...

Took a peak at the wheat beer I did last weekend.... primary has just about finished and the cryzon has dissipated leaving this. Is this that infection I hear people speak of? Or am I just being stupid?