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Hello all. I've got a hop plant that is running rampant in the garden which should give me enough whole cones to attempt a green-hopped late summer ale. Unfortunately, I don't know if I've got a bittering or an aroma hop on my hands. Would it be best to pair it with an all-rounder to ensure it's...

Have any of you elderflower enthusiasts considered priming with an elderflower cordial to boost the flavour? I’ve got some but am unsure how much to use. It says it’s 4.6g of sugar when diluted 1 to 10 with water.

I’ve got an elderflower summer ale ready to be bottled today. It uses small amounts of cascade and northern brewer hops plus some dried elderflowers. I’m wanting to boost the elderflower flavour slightly by priming with a cordial instead of sugar. The bottle says 4.6g of sugar when diluted 1 to...

I have brewed a smoked porter a few times from an extract and steeped grains recipe in BYO (I can dig it out if it helps). Now I would like to jazz this up by scaling back the Rauch malt and adding smoked chipotles for their dryness, oiliness and a spicy notes. This, I aim to balance out with...

My local junk shop have got a wooden Bacardi barrel with a tap in their window. It looks like it would hold about two gallons and the tap suggests it’s been used in a pub or restaurant. I’m just wondering whether I could put it to some use in my brewing. I’m guessing that it wouldn’t be...

That's brilliant advice - thank you. It is mellowing a bit in the bottle (or I'm getting used to it). Just not quite as refreshing as those summer ales in France.

So, over on Recipes I asked whether anyone had tried cloning Lancelot's Duchesse Anne Triple Hop. To my tastebuds it's a refreshing US-hopped take on a French blonde, with most of the flavour coming from a Belgianny yeast and those citrussy IPA hops. Leffe Royale IPA is also similar. So here's...

For anyone following this, here’s the highly experimental recipe i’ve ended up using: 1.5kg pale LME 500g wheat DME 250g pale malt 125g malted oats 125g flaked wheat 20g Northern Brewer - 60mins 19g Cascade - 15mins 10g roasted coriander - 10mins 10g Cascade - 5mins 10g orange peel - 5mins...

Thanks. Yes, that was my experience, too. As it happens, i’m Enjoying a Camden Gentleman’s Wit tonight and that’s not too far from the style i’m after. Anyone want to hazard a guess as to what yeast they use for that? It might be a good starting point.

Hello. Unfortunately, no one has replied to my query about my favourite beer of the moment, Lancelot Duchesse Anne Triple Hop, so i’m going to have to experiment when trying to reproduce it. My question is: what malt and yeast would you expect to see in a French blonde ale? They taste wheaty...

Has anyone tried cloning this excellent French beer? https://www.ratebeer.com/beer/lancelot-duchesse-anne-triple-hops/288818/ I would describe it as Belgian yeast-tasting, with banana flavours and herbal notes, plus a distinct hit of the zesty American hops. A little like Leffe Royale Cascade...

Wow, that’s some incredibly detailed responses. Thank you, all. I guess i’ll Take a call on this when the beer clears, but you won’t be hearing about it here (or anywhere). The revenue’s reluctance to prosecute cases such as this reminds me of the 80s days of radio piracy and home taping...

Cheers everyone: to answer these points in turn. I know four days is too early. It’s just that my last few batches have cleared super-quick. Maybe the colder weather? The swing-tops are from Wilkos and have been used to keep beer under pressure a good six times. I find swing-tops way more...

98692B84-B1D2-46E5-A8A3-B46BD852FA43 by thehorse posted Mar 13, 2018 at 11:05 AM I know we shouldn’t get too obsessed about cloudy ale, but i’m not used to my simple recipe for single hop mosaic (partial mash) taking so long to clear. On the left is the new bottle after four days in a dark...

Two mosaics

Hey, don't blame me for its daft name. As I say, Wylam's excellent Haxan, my initial inspiration for this, is described as a dark witbier, as is the concoction in Randy Moshe's Mastering Homebrew.

It was fairly good but in retrospect, that yeast was just s bit too aggressive for it to be truly sessionabke. Some more hops wouldn't have gone amiss, and the Christmassy fruits could just have been sharpened a notch. What does burdock taste like in its raw form? Recognisable from D&B? Any...

Yes, I wouldn't go overboard, I'm just not used to drinking something with so few hops

A couple of months ago, I asked for advice here on brewing a dark witbier using extract; something akin to the Wylam brewery's satisfyingly botanical Haxan. I eventually went with a recipe from Randy Moshe's book, although it didn't come out anywhere near the strength he suggested (5% rather...