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So got an email back from the brewery and surprisingly they just gave me the recipe. Here it is Porter OG 1.068/ 17*P, 30 IBU, 7%alc. 77% Maris Otter Pale malt 8% Crystal malt 6% Munich malt 4% Chocolate malt 3% Black malt 2% Pale chocolate malt Mash in at 65*C and hold for 45 minutes, 72 *C...

Sounds interesting. Why mash for so long? And Yeh I think the bitterness seems a little high but it will need decent bitterness to balance the malt flavour.

Good thinking. I emailed the brewery there to see what I find out. Def worth a taste guys if you see it about. Will share any info I get back.

Thanks very much I suppose I could have an experiment with those ingredients

Tasted a delicious porter tobight, name is in the title of this post. Really complex maltiness with hints of coffee and cherry. Was 7% Any recommendations for porter recipes people have tried that sound like this? All grain.

Have just brewed a German wheat beer with wyeast 3068 weheinstephen so would like to try one the same recipe but use the cloves and banana yeast so I could compare the two brews and get an objective review. Have been a loyal geterbrewed customer since I started all grain brewing. Handy...

I use about 5% Cara pils. Don't think I'm breaking any of the rules listed above. Maybe using less hops than other people do. Anyways I'm about to crack open a hefeweizen so it should hopefully make me happier. Failing that I'll just not look at my beer while drinking it as it usually tastes...

Yeh I use a decent cloth and avoid soap. I use a weak bleach solution to sterilize.

Despite tweaking my recipes by adding Cara pils I still get next to no head retention. I bottle my brews and make sure the glasses I pour into are perfectly clean. Any ideas guys? Perhaps something to do with water hardness or lack of? I.don't know what type of water I have in my area.

Have seen plenty of people talking about making a yeast starter. How is this done and why? What are the benefits?

http://www.brewersfriend.com/hydrometer-temp/ Try this link

Simply Google hydrometer temperature correction calculator. You'll get a site that will help. I use this to calculate the sg before I do my boil. This way I know if it's a little weak to boil more vigorously or vice versa.

Yes I have done this with no ill effects. Can't think of any reason it would harm your brew

Beers brewed from kits are ok but there is usually a distinct "homebrew twang" kinda taste whereas all grain beers are very close to something you would buy. Also despite the initial outlay of buying equipment all grain brewing ingredients are much cheaper. If i remember correctly the...

I agree with the above comment majority people start brewing from kits, you get a feel for sterilizing and bottling and when you start all grain the equipment can still be used for it. On the subject of bottling Yeh it's a pain in the neck but once it's done it's much more.convenient to have...

Well if doing a step mash which involves 3 different temps of 50, 66 and 71. Or most recipes a single stage mash at 66 is fine. What you maybe have seen with the gently simmering pot is the stage after you have removed the grains and then boil the wort with the hops.

Well I started with a simple peco boiler without the thernostat control. So it's basically a fermentation bin with a kettle element. Its Def possible to brew with this or a big pot on the hob. This is a bit Labour intensive tho as to keep it at a constant temp I was standing over it flicking the...

Def agree with brew fridge that's next on my list to get. Any advice on what I'm missing in my setup as maybe I'm being complacent thinking I've got all I need lol

Well I use the biab method. So I have 2 peco boilers. One is the thermostatically controlled one that I mash in. The other I use for heating sparge water. I have a copper coil for cooling the wort, a few cheap connections and it hooks up to my kitchen tap. I then just have cheap fermenting bins...

Bloody autocorrect lol