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Hello, ich have a question concerning right maturation temperature (so after bottle conditiong is finished) of ales and porter/stous. Normaly we say in germany its arround 5 celsius for all styles. But then i read that many english ales are like 10 celsius and even more. So how is it in...

Its a question on brewhourse efficiency. So in Germany we call it Sudhausausbeute. Its calculated completly different than brewhourse efficiency but that doesnt matter for my issue. i posted that thread in another forum too, so i get most answeres and opinions. Would be intressting to see your...

Hello, I hope somebody who used this yeast can help me. Bewlab tested the yeast at 5 ABV but of course it could go higher... but how high? And i have no info on the apparent attenuation. Can anybody help me with that info too?

North Farthing Stout So here comes my first recipe i brewed some time ago. Target was to create a classic simple but tasty Stout recipe, which should be able to be drank like a runnter Stout from the old days. The Warminster malt really do the trick. Its the best malt i used until today. The...

Hello from the capital of the northest german state. My name is Kristoffer and i am 37. I am homebrewing since about 3 years now, and only english styles (no IPA yet ;) ). My main task is to make ales with full malty taste and i try to not use a hell load of hops. I create 90% of my reciped...