Search results

Does anyone have a recipe the Amstel Bier that they would like to share. I have been looking for one for a long while now.

I have not made a brew for nearly 12 months and have just been online to order some all grain ingredients, hops and yeast etc and was astonished at the price increases since I last bought anything. To make 20 litres of an IPA it would have cost me between £40.00 and £50.00 for everything. I bit...

Last week I made a Kolsch and now the fermentation is done I move the Kolsch to a new FV and crash cool for 5 days at 1c. My question is do you have to move the Kolsch to a new FV when crash cooling or can you crash cool using the same FV that the fermentation took place in, even though the...

I have a refractometer that reads in Plato does anyone know how to convert this to SG. I have also heard that you can use a refractometer to record FG but you need to do another calculation, does anyone know what it is. Thank you.

I am getting a bit confused with these, are these all the same malt or all different in their own right?

If you need to slightly lower the pH during the mash what is the best thing to add. And like wise to slightly increase the pH during the mash.

Can anyone recommend a good digital water hardness testing meter.

I watched a film on YouTube the other day where the brewer used food grade cling film with a pin hole made in it as a lid for his FV. Has anyone tried this as I find it can be hard trying to remove the FV lid when the FV is in the fermenting fridge as there is not much room to manoeuvre. Cling...

Last week I made 23L of Dortmund Export and the SG should have been according to the recipe 1054, my actual SG was 1060. Do any of you dilute your wort before pitching the yeast if your SG is a lot higher than it should be.

How long do you leave the hops added at turn off/flame out before you start chilling the wort and transferring to a FV.

I currently do not add anything to my water apart from half a campden tablet and then I let it stand all night before brew day. The pH at this stage is 6.9 The pH at the end of a mash always ends up around 5.1 to 5.6 whether I brew a lager or beer. It is worth me tinkering with the water if I...

Dry hopping is something I have not done as yet and I am not too sure how to go about it properly. I am going to brew a BrewDog Punk IPA from the book 'Craft Beer For The People'. The recipe states that dry hopping is best done at 14c. My understanding of the dry hopping procedure from the...

Does anyone have one of the new Tilt Hydrometers, although expensive I have heard rave reviews about them.

What is the best temperatures to store German lagers once you have bottled them. For the first 5 days store at 20c then drop the temperature to 3c or 4c for three weeks?

Some of the recipes I see in the books are the American 5 gallon which they also show malt and hop quantities for the 18.9L conversion. If I want to brew 23 litres is it just a matter of a pro-rata conversion of the malt and hops quantities ie 4.1kg divide by 18.9 times by 23 = 4.989kg...

I have made a couple of pilsner all grain brews and both recipes were a one step mash of 60 mins at 60c. I have just watched a YouTube video where the same pilsner recipe that I used from the 'Home Brew Beer' book was brewed but this chap changed the mash from a one step to a four step mash...

Its time I started crushing my own grain but know nothing about grain mills therefore please can anyone recommend a good one. I am tempted to purchase this one but know nothing it. :hmm:

I always fill my Grainfather and water heater with the required about of water for my mash and sparge the night before. So the water will have had a good 12 hours out of the tap before it is used. My question is do I still need to treat the water with a powder or tablet to remove the chlorine...

Can anyone recommend a good book on brewing lagers.

Does anyone now of a recipe for the German Warsteiner beer.