Search results

I've been an all-grain brewer of regular barley-based beers for years, looking to brew a GF/reduced-gluten batch for a family member. I can't speak to her particular condition, but she is okay drinking Omission and Estrella Damm Dara, so I'm thinking using Clarity Ferm in a regular batch should...

I'm living back in Portland again and wanted to brew up something akin to Liverpool Pale for a little touch of home. I'd like your guys' input on my recipe. It's an English real ale, bitter, 4.0% ABV, light in colour, not all too hoppy. The fella at the brewery wasn't all too forthcoming...

I've tried my hand at a Widmer Brrr clone a couple of times, but the proportions were so different from recipe to recipe, and it's been so long since I last made it, it's hard to remember what worked and what didn't, and what they tasted like. I'm working on a new draft and would like some...

Okay, so I've been reading a lot of posts in the forum here, but nothing has straight-forwardly answered my question of whether you can make a decent cider out of store-bought juice and not much else. Basically, I'm looking at buying some store-bought apple juice, adding enough dextrose to...

I'm about to make a clone of Widmer's alt, the official recipe having been published awhile back (http://173.8.202.162/wp-content/uploads/2011/07/widmer_bros-recipe_alt.jpg) Not used to making this style and wondering which yeast would be best to use. I'm researching different strains, and...

About a month ago, I moved from the Pacific Northwest, capital of microbreweries and craft ales, to England, capital of "real ale" -- which, don't get me wrong, is an admirable movement, but let's be honest, they're just hardly-hopped, bland pale ales, with no carbonation and not served cold...

I'm living in Liverpool, UK now. Is there anyone on here who's from the area? I could use someone to brew with!

Summary of long-winded post: FG came in way too high. Pitch more yeast and hope it'll ferment out properly? ... A few weeks ago my dad (co-brewmaster) and I brewed our attempt at a Widmer Brrr (red ale/winter warmer). Let it ferment and clear in the primary for three weeks. I was at...

I'm a homebrewer from the Pacific Northwest, but this fall I'm moving to Liverpool for a year of college. Is there anyone on here from the UK/anyone who is familiar with the homebrew culture over there? First of all, is it legal; are there any restrictions? Is it as prevalent as it is here...

Does anyone know a way of determining what my pre-boil gravity should be? For instance, I know that my OG (after the boil and cooling) is supposed to be 1.059, and the batch size is 5 gallons. During my sparge I monitor the gravity so I can be sure to not go below 1.008. Once I hit 1.008 I...

I've tried cloning Newcastle. Part of the challenge is to obtain that characteristic sweet flavor it has hiding in there. I just drank a bottle version of Fuller's ESB, and I realize it has that same sort of flavor to it. I can't say exactly what it tastes like, but if you've had either of...

The situation. I was brewing up a version of Aberdeen brown the other day. Target: 5.5 gallon final volume, OG of 1.040-1.042. Actual: 4.5 gallons, OG of 1.050. Knowing boil-off for me is typically a gallon an hour, I knew I needed a pre-boil volume of 6.5 gal. Following the suggestions...

My Opa grew some hops in his garden last year, knowing my dad and I brew beer. He didn't get rhizomes from a hop grower or anything, he just went to a gardening shop and bought a packet that said "hops". He's anxious for us to use them in our brew, but we're hesitant to, since we have no idea...

I'm interested in learning more about how my mash temperature affects the outcome of my wort. As I understand it, basically put, a higher temperature (~157-160) will yield a maltier, more full-bodied beer, whereas a lower temp (~149-155ish) will give a less bold, more subtle malt profile. Is...

I've never used Maris Otter before, nor do I know much about it, but I've heard plenty mention of it. How exactly does it differ from your regular ol' pale 2-row? What are the differences in taste and other characteristics? Are there certain styles for which it is more desirable to use MO...

About to bottle my first Kölsch, but I'm uncertain as to how much I should carbonate it. I've generally used the chart found here, but it doesn't list this style, or any other ale/lager hybrid style, for that matter. The BJCP guidelines for the style just say "medium to medium-high...

I want to lager some beer. I don't have a spare refrigerator with an automatic thermostat thing or anything like that. But what I do have is an old fridge that no longer works. I'm wondering if I can get a sufficiently stable lager temperature by keeping this thing in my garage, putting my...

It's so tasty! Why-oh-why only 11 ounces?? Also, has anyone tried Session black? I haven't had it. How does it compare?

I have a Kölsch recently racked to secondary, and a California common about ready to be racked to secondary. As these are both sort-of ale/lager hybrids, I thought my query could be applied to both. I'm wondering how one generally goes about conditioning these two styles (I have never made...