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Hoppers has 2 good suggestions assuming your trying to keep in the euro style. That said trying any hops to begin with is a good way to get to know them. Amarillo is nice and orange/citrus while Hallertau is earthy/spicy. I currently have no experience with Saaz but a quick read says its...

Nice!

I've put a version of this tasty brew on my backlog of recipes to try! it's about 4th in line but my have to be moved forward after my first ever tasting of the real deal a week ago. It amazing!

Yob summed it up, but for a slightly longer explanation: I would recommend nottingham too, as it's clean in taste and so far for me, bullet proof. It allows me to concentrate on my hops experimenting!

All too late, in stopping you brewing 90 odd shots of coffee, but I did a coffee dark ale, Used 150g of Gautemala San rosa cold brewed in a 1L french press(plunger) over night. Cold brew produces very smooth coffee. I agree that you should never boil coffee at any stage of its life. Mine...

I'm with everyone, to add more late addition hops. I'd go 10/15g each add a dry hop of each at 15g. Also, I'm with Carniebrew with the 8L boil, but if you can't aim for 5 - 6L. Looks pretty good though. I'd be keen to know how it turns out, as The vale Ale and there IPA are favourites of...

As an alternative option, I'm currently using Nottingham. I chose it for its clean ferment, adding very little in the way of flavours, to the brew, allowing me to experiment with different hops and the difference between them. its good for doing fake lagers at 15ish degrees without having to...

Not sure where you're at with your brewing, but If you want to try it go for it. As Yob suggests more that just a kit yeast would be a good idea, and I second the addition of some form of hops. If everything goes alright, you will get a high ABV but the hops is going to add more/better...

my knowledge on this subject isn't that great, but my understanding is that the ferment creates a CO2 layer on top of itself. As it is heavier that air, then the head space size is irrelevant, long as the CO2 'blanket' remains intact. My 2 cents!

Hey Fuseo. The vinegar taste doesn't sound promising. I'm always, 'the glass is half full' sort of guy, so I'd ride it out for a while, if for nothing else, but the experience of finding out what went wrong and why. For your sake I hope some one can say I'm wrong, but it should taste some...

I'm getting a new shed soon, but 7.5m x 3.5m doesn't have the same ring as 7 x 8m. Jealous is definitely a word that comes to mind! Nice looking slab! keep the progress photos coming!

Well, as mentions making the final volume less, with the same ingredients will increase the flavour(and ABV). Alternately, for a more malty flavour you can add some light DME, maybe another 500g, You could also steep some specialty grains, ie 250g of Caramalt. This is a great way to add...

Axl100, best bet would be to drop to 20L. It is a clean ('weak' as you put it)tasting brew though. If you describe what you think is weak, I could lead you in the right direction. Does it need more malt flavour, bitterness, hops flavour?

It's not bad. It's just a different way of doing this. My current Method is all done in the primary fermentation vessel. 1 week of ferment, then 1 week of dry hopping followed by 1 week cold crash, all in the first vessel. I then rack into a second vessel which has my bulk priming sugar...

By the way guys, I'm now drinking my latest version of the Coopers Cerveza. It's the kit, 200g light dry malt, plus 400g Cara pils grain as I mentions earlier, with Amarillo hops. Taste great! It's also only 3.1% for those looking to brew a light beer. pretty nice head as well. I used...

Hi Fuseo. Racking your brew means to siphon your brew from your primary to secondary, primarily to separate it from the yeast cake. You would then condition it for what ever time you choose, then go through your bottling process. hope this helps.

As Ducatiboy stu has said, leave it for a month, minimum, before chilling them, the sugar will dissolve and be used, and the time in the bottle will create a better flavour than drinking it earlier. There will always be a sediment layer when you bottle condition beer so don't worry. If you are...

I agree with the others that have posted before me. Good temperature control, and a good yeast, followed by hops additions, then, grain steeping. There are so many hops varieties you'll spend forever experimenting with them! My suggestions are: try Nottingham yeast, and Amarillo for hops, to...

Straight in, or in a sock is fine. using a sieve gets most of them out after the boil, and aerates as mentioned above. There is no one answer. Try a few ways and do what you like best!

My experience so far, is that I need about 180g of dextrose for my 23L brews, to get the carbonation I like. 150g in 23L has given me what I perceive to be under carbonated. This is taking into account the max temp of 20 degrees.