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I've just been looking at the Milk Stout recipe posted by @foxy (https://www.thehomebrewforum.co.uk/threads/what-did-you-brew-today.64550/post-1270962) and I'm wondering about the best time to add lactose to sweeten the beer. This is my thinking: When we add sucrose to a boil for whatever...

I think you'll find beer making is more forgiving than cooking in a restaurant. Your approach of limiting the variable and getting to know you ingredients is sound, though. I'd choose a fairly neutral yeast and stick with it for your first recipes. You can make a lot of different styes with a...

I think I put this in the wrong forum (announcements). Mods, please delete duplication. As much as we like to brew our own, many of us are always on the lookout for something new and...

As much as we like to brew our own, many of us are always on the lookout for something new and exciting- "research beer", I call it. Hopefully this hasn't made it across to Europe yet, but the more of us who are aware, the better...

I've been thinking of making a batch of Pacific Ale from Stone & Wood. Here's the description from their website: A hand-crafted pale ale from Stone and Wood in Byron Bay, Australia, Pacific Ale gets its name from the brewery's home next to the Pacific Ocean. Made with a combination of...

As thread title. Check website.

I read a thread towards the end of last week where somebdy was making a cloudy with Sabro and hoped it would taste of pina colada. Not my kind of pop, but while looking for some Australian hops that don't seem to get over here, I came across what seems to be a really good deal on LUPOMAX - a few...

As it's now ten o'clock in the arctic wastes of sunny Brittany and it's Christmas Eve, I can't guarantee to maintain a vertical posture for very much longer. Best wishes to all for a splendid Yule, with much festive feasting, gaeity and general falling over. Special wishes to Chippy and the mods...

With no apparent "legal" way for Scotland to ask it's folk whether or not they want to remain in the Union without specific permission from Westminster, Scotland has finally twigged that it really has the status of "colony" rather than self-determining nation. The Scots, it would seem, are...

Here's my question: I've been making cider for about 15 years. A batch is a full 20-30 litre fermenter-full. Some years I've made as many as 6 batches. Process: The scratter (metal) and Press (spindle-type, painted metal and beech wood) are got out, assembled and hosed down with the garden hose...

Aye up. I was looking to see if there was a date for the coronation, and it seems there isn't. Although Charles is de facto king, the coronation, I understand could be some months away thus giving us plenty of time to get a special beer on, get the Wise One knitting bunting and organising street...

It's started. Malt prices are beginning to creep up, or leap up depending on supplier. Best deal is still Minch Malt at £24 a sack, but even Bestmalz from THBC has taken quite a hike. Anybody else picking up on this? Things are not looking good and winter's coming.t this Got this email from THBC...

https://www.independent.co.uk/independentpremium/long-reads/beer-ph-scale-carlsberg-festival-b2127444.html

All the explanations of water alkalinity talk about calcium carbonate (equivalents) as buffering the pH of the water/malt mixture so that too much alkalinity can prevent the mash from achieving its optimum pH. We can correct this in one of three ways: treating the water with acid; diluting the...

I often make 20 litre batches on the stove-top by brewing overstrength as much as I can in my 15 litre pot and then lquoring back before pitching the yeast. My tap water contains 107 ppm CaCO3 and I have easy access to mineral water with a profile close to RO water. So I dilute my mash and...

A quick question. I usually correct my mash pH with acidulated malt, but thought I'd give this buffer a try and I don't understand the instructions. "Use approx. 8g per 10 litres of brewing water. Calculate the amount of water based on the total volume in the kettle. Add 5.2 pH Stabilizer during...

I'm about to have a go at my first pseudo-lager and would welcome any advice from those with a wealth of experience. Temperature's up in the 20s and I really don't want to start using my fridges yet so I'll be fermenting at ambient temperature and atmospheric pressure. I'm not particularly...

Thoughts, please. I really need to start thinking about superannuating my 30-year-old, 7-gallon, Hop & Grape fermentation buckets as they really are getting tatty. I quite like the idea of a conical fermenter so that I can clear the yeast cake and then rack or bottle the beer. Not really...

The Ale Master: How I Pioneered America's Craft Brewing Industry, Opened the First Brewpub, Bucked Trends, and Enjoyed Every Minute of It Just finished reading Bert Grant's outrageously titled book and I can't say I was particularly impressed. I'd hoped to get some insights into his so called...

By some circuitous rout, and while looking for early homebrew recipes for Summer Lightning, I came across a recipe database of hundreds of recipes called Cats Meow 3, which includes such gems as this: Dull Clear Beer Result: A clear beer with no body (what a great marketing strategy)...