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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...

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...

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...

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...

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...

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...

I am currently making Randy Moshe's dark witbier recipe. Only doing a small batch in case it's not good (13 pints) but, scaled down, it seems to call for an absurdly small amount of hops (8g Northern Brewer). It gets most of its flavour from ground coriander, licorice root, star anise and...

My dark wit recipe is taking shape, but it asks for whole oats. Are these just the same as regular porridge oats, and if not, do we think it would be safe to substitute anyway?

Hello. I meet up regularly with a group of friends for Beer Club, where we each try to bring in new and exceptional examples of different styles for tasting.I think I've detected a bit of a comeback for malt-focused beers of late, so I'd like to bring in some to taste. In my view, the perfect...

About a year ago, I had a fabulous pint called Haxan at Wylam Brewery in Newcastle. It describes itself as a black wit, but some sites call it a dunkelweizen. Are these the same thing? There is a black wit recipe in Randy Moshe's book. It suggests using star anise and licorice root, but...

Can anyone explain why carbonation only occurs in the secondary fermentation stage? I understand it's the excess yeast reacting with the priming sugar, but how come there's not a similar reaction in the fermenting vessel between the yeast and the sugars from the malts?

I'm a big fan of Ampthill Brewhouse's session ale, which is described on Ratebeer as having, among other things, a raw grain flavour. It's a taste I've only encountered in the first home brew I made on a course (don't know what grain it was), and also Late Knights' session beer. Some of the...

I was messing about with a beer recipe calculator today and was surprised to see how much certain yeasts affected the projected ABV of a beer. You can add as much as 1% to the strength by switching from an English ale yeast to a Belgian strain. Does anyone know how this would affect the flavour...

I really like Marks & Spencer's Adnams Mosaic single-hop pale ale, and its keg cousin Jack Brand Mosaic pale. I know that, using extract, it can be hard to get a brew properly pale. I'm guessing that by using pale extract, pale malt, lager malt and possibly crapils as well as a pilsner yeast...

It's not one of my favourites, but my wife is keen for me to try a golden/summer ale. Something akin to Proper Job or Fullers Honeydew would be best, so thinking maybe some Citra or Mosaic in there. Not found too many recipes for brewing one using extract and steeped grains. Some suggest...

I'm an extract brewer who has had excellent results making IPAs and porters. But, at the second attempt, I'm still struggling with a traditional best bitter. My latest recipe (32 pints) was approx 1.5kg of pale extract, 500g DME, 500g each of steeped Crystal, Victiry and Special B malts and...

I'm brewing a bitter from extract and steeped grains. After two and a half days in the FV there's not much sign of life. I think fermentation is happening, just not at the rate I'd expect. I'd usually expect to see condensation in the inside of the lid and a big thick krausen. The lid has...