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I’ve tried 3 times now to brew a really clean crisp American lager, but I’m really struggling with a fruity ester flavour instead of a clean nothingness from the yeast I want. The obvious culprit is fermentation temperature however I’m happy that I have this controlled. I’ve been holding at 11C...

What do people think of the idea that the temperature you dry hop at can impart different flavour characteristics to the beer? Generally my standard dry hop regime is to finish fermentation then cool the beer from around 20C/68F down to 14C/57F and add hops. Leave for 3 days and then crash cool...

I want to do a doppelbock that’s dark, malty, full of body and dark fruit flavours. What do people think about adding Special B to help with this? I use it in Belgian dubbels and love the fig / raisin flavours it brings but don’t know if it would fit with a German beer.

If there are any brewers in and around Windsor are in the UK then a brand new homebrew club is starting up next month. WE Homebrew will meet from 7pm, every last Wednesday of the month, starting September 25th 2019. The club is being supported by Windsor & Eton brewery, and will be hosted...

so I had a fantastic piece of luck this week. I bid for and won a brand new Corny keg for only £46 - a bargain. Then to double my luck the seller asked me if I wanted a couple of 6kg cylinders for free chucking in. Yes, yes I do I said. So I also got a part filled CO2 keg and a full Nitro...

So I have a friend who is a maltster and he came to visit this weekend - well actually we went for our annual Oktoberfest expedition in Munich. He nows I've just started to get back into brewing and so was kind enough to acquire some malt from his site and give it to me. So I am now the happy...

Hi - just saying hello and introducing myself. Just getting back into brewing after many years of missing out. I’ve been lucky enough to get quite a bit of half decent equipment - a 27L Brewferm electric kettle and a small freezer / heater combo with an inkbird temp controller. What I’m...