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https://www.newscientist.com/article/2412033-guinness-yeasts-are-genetically-unique-among-irish-beers/

Last week's brew (a sort of Old Ale) went pretty well but for 2 things. I used a bag of hops of lower AA than in the recipe, then the efficiency exceeded expectations. This meant that the BU:BG was 0.48 rather than the 0.60 ish target. So, what's the best way to add a bit more bitterness? There...

Hi all, Graham Wheeler's recipe for McMullens AK has a grain bill of pale malt plus a small amount of chocolate. The McMullens site though mentions crystal. Any ideas about how much and the type? Cheers.

My daughter's off to a wedding in Northern Ireland in a few days and is staying in Derry. She's booked an extra day for a look around. Any recommendations? Decent hostelries, feeding places, unmissable local sites? I understand there are city walls, are they worth walking around? TIA...

Evening all. I've found a beer recipe I'd like to brew but it contains Chocolate Rye Malt. I don't have any. Could I replace it with a 50/50 mix of chocolate and rye (which I do have) and expect a similar result? Cheers!

Spouse has suggested a long weekend in Ghent later in the year. Apart from the obvious access to Belgian beer, what are the pluses and minuses of the place? I suspect we're going anyway but forearmed and all that...

Well, my cube of mild has clearly become bored of waiting for a free fermenter and taken matters into its own hands. The cube was more of a sphere when I found it. I've no idea what it is causing the ferment but it's early days, the wort is still sweet and there are no off flavours at this...

Bit of a mix up and Whirlfloc was added to the mash water instead of Campden tablet. We can add the Campden later but is the Whirlfloc likely to cause any problems?

I've just received the ingredients for a Dinner Ale (50/50 Maris Otter and Vienna with a bit of Carapils and EKG). Unfortunately, the yeast (WLP007) didn't make it. I'm trying to work out whether I've got any dried that'll do the job and save my brew day. I have Windsor, Nottingham (maybe...

Today’s brew was Hazelwood Mild. Although previous milds have been enjoyable, they’ve had a slight astringency that I’d rather wasn’t there. So I nicked Hazelwood’s recipe because it had the dark malts added at the end of the mash. It jumped the queue as the previous mild had become infected and...

...when I ask a question on here, loads of people reply with, "well I did a quick google..." as if that was something of a revelation. I want people's opinion and experience on this particular forum, where I've been buzzing about for a few years and know who talks sense and who doesn't. It's as...

Hi all, any suggestions for a substitute for cardamom in Garam Masala? Spouse is allergic to it (not the "don't like" sort of allergy, the excessive activity at both ends, blisters all over sort). So curry houses are a no-no and I'm about to try to up my game on the homemade ones. Garam Masala...

Evening all, I've got a brew planned for the weekend, with 96% of the grist made up of No. 19 Floor Malt Maris Otter. I've just found a couple of references saying that a step mash would be a good idea with this stuff. Any views? And if so, which rests? Cheers!

Is it just me. or are supermarket own-branded peanuts superior to the big-name efforts (in particular, KP)?

As we don't have temperature control, I'd aimed to get all of my brewing done by the end of April (apart from a Saison). Trouble is, brew days kept getting rained off over winter so this isn't going to happen. Both fermenters are in use and there's a backlog of three brews in no-chill cubes...

We have a Witbier brew planned for the weekend. It's 23 L with 2.6 kg of Pilsner, 2.4 kg of flaked wheat, 120 g of Munich and 30 g of Hallertau Mittelfruh. My question is, how much bitter orange and coriander to add? The recipe says 50 g and 12 g respectively but also talks about the subtle...

Hi all, I'm brewing a Boddingtons Mild today. The mash temperature is supposed to be 67C, which I managed to maintain for about 35 minutes. I then took my eye off the ball and an hour in it had slipped to 64C. Will the beer be thinner because of this or has most of the work already been in the...

I'm doing a strong bitter with Wyeast 1968 ESB yeast and the instructions said to ensure a diacetyl rest. The yeast was pitched at 21 C and has remained at that temperature since. The ambient temperature is around 18-20 C. It's going to be in the fermenter in that position for 14 days. Is that...

Hi all, I'm planning on brewing a recipe from Marc Ollosson's book later in the week and I've typed it up into Brewer's Friend for a play. The recipe is Woodham IPA Bitter and consists of 3.87 kg of pale malt and 205 g of Crystal. Hops are 65 g of Challenger (6.2% AA) at the start and 12 g of...

I've brewed an Irish Red Ale from an all-grain kit that's turned out far too bitter for my taste. Apparently, this will improve with time but how long are we talking? If it's a long haul I'll have to think of somewhere else to stick it...