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Following this one! Looks like a cracker

Why not brew both and blend to taste in the keg? I use two liquid connectors and my scales. For example I added 4L of IIPA to a smoked red ale that was a little plain. Turned out great! Added some saison to a hefe which also made for an interesting beer.

Wowzers!! That's super cool!

I've been using tinctures to add flavor to beers post ferment, rather than adding ingredients during the boil. For example, I recently added orange and pistachio flavors to a brett beer by soaking pistachios in Cointreau and then adding the liquid just prior to packaging. (The beer also had...

FWIW, I'm not sure there is much difference in IBU for a 60 vs. 90 minute addition. Also, I used to do 90 minute boils for everything. Now I'm on the 60 minute bandwagon and haven't noticed any ill effects.

I'd be up for 2 packs if I can get onboard.

So I ended up with 3 very full cubes of RIS @ 1.090. I did a third runnings onto: 1kg wey smoked 250g golden naked oats 250g caramunich 60L 200g carapils Tett at FWH and styrians + tett in the whirlpool. Ended up with a 25L cube at 1.035. Will ferment that with a blend of WLP500/550/565 and...

Mashed in 30kg of malt with 70L of water: I'll leave it there for 4 hours or so and run off after lunch.

Through a combination of bad maths, drinking and using up odd bits of grain, I've milled up 30KG for a triple batch of RIS for tomorrow (waaaay too many malts): Stouts by three (Imperial Stout) Original Gravity (OG): 1.089 (°P): 21.3 Final Gravity (FG): 1.021 (°P): 5.3 Alcohol (ABV)...

#10 from FGZ. Exactly what I wanted to drink this arvo. Nice and roasty with a little residual sweetness. Good bitterness level and some background hop flavor. Perhaps a little too carbonated but I left it to heat up a little and that seemed to be less of an issue. Nice beer! What's the recipe?

I did something similar last summer. Similar levels of dextrose and flaked corn but also a touch of vienna malt (less than 5%). I used 18IBU of saaz at FWH and the 940. I also used 50% RO water and a very slight bit of cal chloride. Long mash at 63/64. Turned out to be fantastic!! Very much...

Triple batch of bitter: 92% Golden Promise 3% Gladfield Biscuit (thanks Paulyman) 2.5% Heritage Crystal 2.5% Muntons Medium Crystal Shooting for an OG of 1.042 and an ABV of between 4 - 4.5%, mashed at 68C. 21 IBU from challenger FWH then: 1) 4 IBU challenger + WY1099 - served on cask at our...

I'm going to have a crack at something close to this category next weekend. Triple batch: 80% pale, 10% sugarz, 8% flaked wheat, 2% dark crystal. Super pride @ FWH for 25 IBUish, then one batch with 009, one with 059 and one with 1099 (Whitbread). As an aside and not to style but I'm going...

Thanks to all involved! Very quick turn around on the results.

Is this just the regular Aldi apple juice? Does it have the 220 preservative in it? I've been wanting to make a sour cider but didn't think you could use juice with preservatives in them. If you can, I'm heading to Aldi tomorrow!!!

Hey mate, I've not tried to brew this but I've had it a few times and really enjoy it. Perhaps a mix of 50/50 light malt extract to wheat malt extract would be a good starting point. Wheat extract is usually around 50% pale / 50% wheat so you'd end up about 75% pale and 25% wheat. This...

If you leave your cube upright on a bench (so that it is higher than the FV) for a couple of days you should be able to just siphon the wort out and leave a lot of the hops and trub behind. You might lose a little extra wort but it seems a little more straight forward than trying to strain.

Paulyman and I had a crack at a turbid mash yesterday and I thought I'd post some of the lessons learnt for other folks who want to have a go at it. Simple 60/40 mix of pilsner and flaked wheat (raw wheat would be more traditional). Conceptually, a turbid mash is a multi step mash with some...