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Having tried Omnipollo's Hazenut cupcake at Beavertown's Extravaganza this year, I'm hooked on the idea of a praline milk chocolate stout - by which I mean a stout that tastes like a milk chocolate praline: A milk chocolate stout, not a chocolate milk stout! I've whacked together a recipe in...

Hello folks, I'm brewing a sessionable west coast style APA/IPA for a party. I have some hops I'd like to use up, not necessarily all of them but as much as possible. I have: Mosaic - about 50g/2oz Comet - about 40g/1.5oz Columbus - about 25g, just under 1oz. Something with a nice, solid...

This! Additional Carapils can be a good way of adding lots of body. Oats in the mash is another option, as long as you don't go overboard. If you just add extra water, you'll get your volumes ramped up and the alcohol content will be lower, but the body will be thinned out. Here's some...

Cardamom, cinnamon, fennel, cloves & ginger for a masala chai milk stout....delicious. Granted, I added these to a premade beer, but planning on making an imperial milk stout version when it gets colder.

Because I don't have that book, I'm not sure if it includes water volumes or lets you calculate your own? If it does give you volumes, go ahead and scale those too. If it doesn't using, a mash calculator with your new scaled grain volumes will help give you the right volumes of water to use...

Brewing sugar won't add body to a beer but just ramps up the ABV. Since the kit comes with 1.5Kg of DME for 23 litres, I guess you mean adding an additional 1Kg of sugar and 500g of DME to the existing contents? In some circles that'd be the precursor to a fistfight. It's all down to personal...

When scaling recipes, I've always used the same approach as Jimmy. No doubt this will, strictly, produce a slightly incorrect result because not everything scales up and down in a linear way. You get (in)efficiencies that remain constant (like mash tun deadspace) and efficiencies that scale...

Maui Brewing Co. make an excellent coconut porter - with a good helping of chocolate malt it was a great combo. I've not done it myself, but it's on the autumn/winter list this year. Shred then toast the coconut and add it like a dry hop. Toasting will help dentature the oils that contribute to...

Hefe bitterness levels are very low - often 10 IBUs (or less!), with a bitterness-to-starting gravity ratio (IBU divided by OG) of 0.2 or thereabouts. Contrast that to 80+ / 0.8+ for an imperial IPA, and yeah, I wouldn't expect many hops!

The above two are spot on - many brewers with access to fridges do it for all of their styles. The only thing to add is that you want to let the yeast settle down and get your primary fermentation out of the way before cold crashing, to avoid undesirable flavours that develop in very cold, slow...

Yessssss. Assuming I have any left after a few months :lol: I'll put a couple aside...

Hi Neil, Welcome to the forum. Short answer: Yes. Longer answer: Temperature is an important factor in fermentation and conditioning / cleaning up the beer, which happens after the initial fermentation has died down. Whilst rigorous control can play a very necessary part of fermenting and...

I'll rephrase - you never make the same mistake twice when it's an expensive one that just cost you an entire day of brewing!! :lol:

Hopefully not too late... I haven't tried the Flying Dog, but that recipe is straightforward and smacks of classic IPA. It'll be a good pale ale for a fourth brew. The grain bill is dead simple - it's hard to go wrong with 100% pale malt, and throwing in some biscuit malt will give it toasty...

Mistakes like that are part and parcel of the process, and something good to learn from - you usually don't make the same mistake twice. I've still got a few bottles of a 280 IBU (!!!) IPA after using the Russian River Pliny the Elder Clone recipe. I put everything into Beersmith and it did...

Resurrecting a very worthwhile thread... I've just finished bottling this today. By all accounts, a very, very good beer, and I can't wait to see what it's like once conditioned. I made some changes to the recipe to account for what I had on hand and some personal preferences: 1) No chance of...

Thanks Leon I suspected a traditional starter would be the best way to go, but from YouTube videos saw folks with 1cm+ of healthy yeast. Needless to say I was a little concerned at my 2mm or so...

Long time lurker, first time poster. I haven't seen any threads addressing this specific problem, but I suspect it's one that a few brewers new to yeast recovery/recycling may have encountered. Two weeks ago I brewed a big-ish (1.085) stout using 1x pack of Wyeast London Ale and then 2x...