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I'm going to have another go at a wheat beer. My last effort had far too much phenolic and not enough banana. Any suggestions for pitching and fermentation temperatures?

This has been bugging me for a while now. If you over shoot your gravity and liquor back to achieve desired OG, does it affect the finished beer. In effect, it should be the same amount of sugar but does adding liquor produce a thinner beer?

I was just putting the finishing touches to my mild recipe. I was planning on mashing at 68 degrees for 90 minutes to ensure I ended up with plenty of body. When I chose the full body mash profile in Beersmith, it says I should only mash for 45 minutes. Is this good practice or should I...

Recipe looks great! I've never used acid malt before. What quality does this bring to the beer? Or is it more functional?

This is the bottle inverted. The bottle is clear. I think it's yeast but I've never seen it clump in the bottle like this. It's Safeale 04.

Silly question. How do you upload photos?

Some of the stronger beers I've brewed have tasted a bit odd while young but have improved and smoothed out with time. I hope they turn out OK :thumb:

Can you describe the flavour? Does it remind you of anything?

Just had a peek at my bottled porter. It's been bottled for a week and I've kept indoors to carb up. I noticed what I imagine are small yeast clumps at the bottom of the bottles. Normally my yeast settles to a fluffy layer. Is this normal? Maybe it's because I'm looking at a clear bottle...

I am looking to brew a Belgian pale ale using all grain. I have never brewed one before. Are there any specific mash or fermentation profiles I need to worry about or is it the same process as any other British ale style? Also, does anyone have a good recipe?

My mistake! :oops:

I clean with very hot water. I sterilise using starsan. It's absolutely awesome. Saves a lot of time and hassle. The only water treatment I use is a Campden tablet to take the chlorine out of my tap water. It took a while and a few phenolic brews to get to where I am now. I have refined lots...

TCP flavours or phenols could be due to residue left over from chlorine based cleaning products. It could also be an infection. Give your kit a good clean and a very thorough rinse. I had similar problems. I now use Campden tablets, never use chlorine products, and use a different fermenter...

Does anyone have a good mild recipe? The best milds I have had tend to be from the Birmingham area. Any recipe and / or yeast ideas gratefully received.

I've had a similar problem. I have stopped using chlorine based cleaners and have started using a new fermenter as I was worried my old one was harboring nasties in the tap fitting. Both brews have been fine since. Hope that helps!

It's a porter. OG was 1054. Yeast was Safeale 04 rehydrated.

I've tried warming it up for about 5 days but still no movement. I did mash a bit warmer at 67.5 degrees because I wanted more body. Is it finished? Can I bottle at 1020?

Does anyone on the forum bottle without priming? I'm thinking about trying it this time. I'm thinking I might get a more natural carbonation like a cask ale? Are there any cons other than the risk of flat beer?

Possibly. Certainly fuller and less 'green' than when I normally bottle. In fact, I'd be happy to drink it now!

I racked my porter from primary on Wednesday after ten days with the intention of moving to the cool to clear then bottle. When I checked the gravity it was way above expected final. Was 1022 and was expecting 1011. I know I should have checked before racking! I was then worried that I had...