Search results

<div class='ipsBox clear vcard' id='recipe_card'> <div class='ipsVerticalTabbed ipsLayout ipsLayout_withleft ipsLayout_smallleft clearfix'> <div class='ipsVerticalTabbed_tabs ipsLayout_left' id='recipe_tabs'> <p class='short photo_holder'> <img...

Hops arrived this morning and looking great! Thanks a million for kicking off my hops garden :D :D :beerbang:

Yes please, PM sent!

Was quite worried for a second there about bumping a well and truly dead thread but then I remembered that it's stickied. I was reading the chapter on yeast in "How to Brew" by John Palmer a couple of days ago and it mentions that yeast in a sugar rich environment tend to evolve out the ability...

Boom. Now I just have to sit here and stare at my stout (and plot, and wait). Thanks a million for your advice btw!

Oh crikey! I just punched it into beersmith and it asked how many days I'm going to dry hop for. I've never even considered how long one would dry hop for! I'm guessing from the time the foam collapses back into the beer until I hit FG? HELP!?!?

Cascade it is. I did read somewhere that Americans do literally everything with this hop so I guess it fits the theme :D

To be honest the cluster was just a cheap way of getting slightly more bitterness in there. Before I staged the cascade I had super alpha in there (which seems ridiculous now). Would it be worth dry hopping the hersbrucker perhaps?

Cheers guys, one of the caveats on this brew I forgot to mention is that I'm going to limit myself to ingredients I can source from my crappy local home brew supplier. He only has what is approximately 60L crystal malt (and that is based on forum posts about the shit), but he does have chocolate...

There isn't a specific commercial beer I'm looking to emulate here. My thought process was simply that I hadn't made an amber ale yet, and I started having dreams about Rogue Nation's Honey Orange Wheat Ale around about the same time. I'd been leaning towards maltiness rather than hops because...

Cheers for the feedback I'll certainly cut back on the crystal. A half kilo perhaps? Estimated IBU is 31.6. EDIT: Oh and by "lower" gravity my estimated pre-boil gravity is 1040. If I dumped all that extract in there at the start it would be 1187. Thanks :D

G'day, I'm quite new to what I would call 'enthusiast' home brewing and am just looking for a spot of recipe advice before brew day. In a previous incarnation I did a couple of Coopers kits and a brand-name lager clone at one of those brew-on-premises type places, but now I'm working on...

EDIT: whoops wrong forum. This is where the recipe goes AFTER it becomes a roaring success :(