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So it's been a few years with very little brewing done since the little one came along but I'm keen to give a dry Stout a go. My recipe is very similar to this one so I'd be interested to hear how it turned out. Also going to do an English bitter: 87.5% maris otter 6.25% dark crystal 6.25%...

I brewed this today, first ever GB. More for my wife than me, I'm not a big GB fan but I harvested about a kilo of ginger this year so seemed like a good use for it. Only made a 12L batch and it will be going into bottles because I don't want it taking up a keg for an unspecified amount of time...

Count me in

Count me in!

If you are going to do it, boil the water first to kill any bugs and drive of as much oxygen as possible. Also be aware that you will be diluting your IBUs as well as the alcohol so you may find that the final product tastes a little well, watery. Personally I would just leave it or dilute in...

Galaxy lager 83% Pilsner 10% Munich 5% Carapils 2% Acidulated Step mashed 63C for 45 minutes, 70C for 30 minutes then mash out. 20g Hallertau at 90 min 30g Galaxy at 10 min 15g Hallertau at 10 min 30g Galaxy at 0 min Fermented with W34/70 at 11C

Yeah it was a bit darker than expected, although I must say that the photo looks darker than in real life. I used medium crystal, can't remember which brand.

American Pale Ale Been a while since I brewed a simple APA. 90% pale, 5% crystal and 5% wheat. Simcoe, citra and galaxy late for about 40ibu and then dry hopped with simcoe and citra. Sometimes the simple ones are the best.

Summer ale. 70/30 pale and wheat. Citra and simcoe late and fermented with recultured coopers yeast. Left it cloudy this time for something different.

Start of an extra long weekend, enjoying my Belgian Dubbel on the back verandah. ~8.5% but surprisingly easy to drink, I'm very happy with how it turned out. Best part, I got about 60 bottles from the batch so I'll get to enjoy it for a while to come.

Originally planned on an English style pale ale, but ingredient issues changed things a bit so it's a bit of a hybrid American/English pale. FERMENTABLES: 4 kg - Maris Otter Pale (80%) 0.5 kg - Munich Light (10%) 0.25 kg - Crystal 45L (5%) 0.15 kg - Crystal 90L (3%) 0.1 kg - Acidulated Malt...

Belgian Dubbel 4.5 kg - Pilsner (67.2%) 0.25 kg - Melanoidin (3.7%) 0.25 kg - Special B (3.7%) 0.25 kg - CaraMunich III (3.7%) 0.1 kg - Acidulated Malt (1.5%) 1 kg - Munich (14.9%) 0.35 kg - Belgian Dark Candi Sugar (5.2%) - added during fermentation Mashed at 64C for 90 minutes, boiled for...

No nitro, all my kegs are on the same regulator, carbed at about 12psi at 5C. Just screwed the tap attachment on and poured a beer. It's a slow pour at that pressure but it's worth the wait. Gives a nice creamy head and leaves just enough carbonation to keep the head in the glass the whole way...

Irish Red. Pretty happy with the colour and I feel I got close to the flavour I remember from my trip to Ireland last year. Really happy with the pour out of the stout attachment on the intertap too. Makes a big difference to the taste of the beer.

Its easier if your serving pressure is the same as your carbonating pressure. If you have it lower than that then the CO2 in the beer will come out of solution so that it can maintain equilibrium. This will cause more foaming. Sounds like you've overcarbed it to me by setting the pressure too...

Wow, thanks heaps for the detailed responses guys. I probably want more malty than caramel sweet, although I'm hoping to get some nice dark fruit and raisin flavours coming through as well. I might drop the caramunich and either up the biscuit a little or throw in some munich. The yeast strain...

Thanks for that, interesting read.

I'm going to try my hand at a Belgian style brew next up and want to try and make a nice dubbel. The recipe I'm thinking is: 23L batch 75% efficiency 5.5kg Pilsner 250g Special B 250g Biscuit 250g Caramunich 3 100g acidulated Hallertau Hersbrucker at 60 min to about 20IBU and fermented with...

My first hefeweizen came out pretty well. About 50/50 pilsner and wheat malt with a little acidulated malt to lower the pH. Single bittering addition of hallertau hersbrucker for 20 IBUs and fermented with WB06. I prefer the banana esters to the clove flavours so I fermented around 20C to try...

So I finally got a free tap and hooked up the Irish Red. Tried a few pints worth with the regular tap attachment at 12psi and 5C, very nice flavour but the carbonation was too much. I just put the stout tap on and tried pouring at the same pressure, slow pour but I was pretty impressed with...