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Got a bag of it the last time I ordered some stuff, have been using Crisp's so far. It is a bit darker than ones made by Crisp, Fawcett, Bairds etc(~450 ebc vs ~140-200 ebc). Anyone used it, how does it compare to other brown malt?

Got an old timey(late 1800's-early 1900's) inspired stock ale I intend to brew sometime in the coming months: The Maris Otter is actually GP, and the vienna a mild malt sub, plan to ferment it as usual with my Verdant/MJ Liberty Bell mix, then rack to a secondary with some boiled medium toast...

So I have finally assembled/built my keg fridge, but I have some problems with slow pours. I naturally carb my kegs to 2.0 vols and keep them at 11c and the regulator at 14psi, at that temp and with a little pressure drop over the manifold check valve it seems to be about equilibrium for my...

I have seen some discussion regarding Tinseth IBU formula, and how it is trustworthy for more lenghty bittering additions, but greatly overestimates the ibu contribution of later additions. I use Beersmith for recipe formulation, would I be good to go for example my bitter, to just add enough...

Not sure if this belongs here or in the general brew forum, but anywho. Do you have any house yeast you always keep a bunch of and use in most your brews? I suspect most brewers have a favorite style or region of origin they mostly brew within. I pesonally brew mostly British...

I have been brewing for a bit over a year, by no means an expert but I think I can say I know what I am doing at least by now. I am though getting tired vof bottling, and plan to make the jump to kegging. Mostly intend for British style house ales to be kegged, stronger beers will still be...

Hello all, since everyone else logs their brews/brewdays here I figured I could do it aswell. We recently moved out to the country-side in the far north of Sweden and are just now starting to get everything unpacked and in order with just some small bits left to get in place, so I will likely be...

I am thinking about incorporating hop stands when brewing bitters, ditching all the late additions and only doing 1 bittering during the boil. Then start chilling and adding about 1g/ L of the flavour/aroma hops of choice once the wort comes down to 80c and let it sit for 20 minutes. Is this a...

New member from the far north of Sweden here. As the name implies I am a big fan of and mostly brew English/British styles. Looking forward to learning more about from "the OG's" so to speek.