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If I was to use one variety of hop for Belgian strong dark ale, what would you recommend? I know I should use two for bittering and flavour, but I'm on a budget. Damn. I'll be picking up 100g.

Taking a wee trip back to the old country for a wedding and spending a month tooling aroond. I'll be visiting some of the more lonesome breweries on the Orkney (Orkney Brewery, Highland Brewing Co.), Shetland (Valhalla Brewery) and Faroe Islands (Foroya Bjor) towards the end of the trip. Has...

Talking to a mate at work about Mann's sweet brown ale from the U.K. Sounds pretty fine. Anybody got some sort of a recipe for this sort of ale? I do partial mashes with about 2.5kg of grain.

Does it make a difference (taste-wise) at what stage the LME is added when doing partial mashes? I don't add the LME when the boil is going. I've always added it to the fermenter before straining the wort. If I do add it to the boil, when should it be added. Same goes for dextrose. Should this...

A few recipes I've seen ask for English Brown malt. Is there anything close to this? Also, while I'm asking questions, how much cara-aroma is too much in a 25 litre batch? I've seen a mild extratct recipe that asks for 400g. Is this ok? I haven't used cara-aroma to date. Thanks in advance.

I've got a nice big starter of Wyeast 1388 in the fridge and a hankering to do a IPA. Anyone used this yeast in a English strong ale? I can't see it doing any harm, but thought I'd better check.

I'm brewing a strong golden ale at present with wyeast 1388. I've read about the benefits of yeast when added at the bottling stage but I was wondering how to go about it, what quantities, etc. Should I use the same yeast or some dried yeast like T-58? Should I add it straight into the fermenter...

Just wanted to vent my spleen (liver?)...SWMBO has offered a free DVD/CD if I desist from the hallowed hobby of beer drinking for a month. How could I resist (not!). However, brewing continues unabated...I've calculated that by the end of the Month of Pain I'll have brewed almost 170 litres...

My local park has a huge carob tree loaded with pods. These pods can be bought at health food shops and are quite expensive (and very tasty). I thought of lobbing some dried pods into a boil towards the end for a chocolatey effect. They would probably tried first in a sweetish stout and I would...

Looks like the good sheik requires a good spanking with a solid jarrah mash paddle for his latest views on Australians. In the meantime, say a toast for every time the twit opens his mouth because it makes him look like a right nong. :beer:

I'm attempting a Duvel clone with 1388 soon and I had a question about the starter. I've done a search and the figure of 1:10 keeps cropping up. i.e, if you have a slurry of 250ml yeast, make a fresh wort of 2.5 litres and pitch the slurry onto that. I use DME to make starters and for a normal...

Just wanted to relay a terrible brewday 2 weeks ago. I bottled the result last night and I'm amazed it's not rubbish. The brew night started ok, mashed in grain for a strong stout, and then around midnight, just before the sparge, I felt bloody awful. Lay down for a while with the grain still in...

I'm new to using Wyeast but already I'm pretty impressed. Brewed a nice porter with European ale yeast 1338 and about to do an English dark ale with it as well. If anybody has used this particular yeast with good results for any other styles could you please drop some suggestions. Thanks in advance.

About to tackle a Weihenstephaner Hefe...I was going to add Hersbrucker, but if anybody knows of the actual hops that are used that would be great. Thanks

I wanted to try using rye as an ingredient in my next stout. I do small partial mashes, and the maximum amount of grain I can use is approx 2.5kg. I was thinking of (for a 19 litre batch) : 1 kg Munich 750g rye 200g choc 350g roast barley 200g flaked barley plus the usual amount of LME Is...

If my LHBS doesn't stock Belgian aromatic, but pretty much everything else, what's the next best thing? Melanoidin?

I'm knocking together a stout soon and I need some advice please. The recipe (a partial mash) is only going to contain pale malted grain (munich maybe), roasted grain and flaked barley. And perhaps a tad amber grain. My question is should I use traditional roasted barley, or Carafa II, or both...

It just has to be said that the only thing the Poor Old Poms are packing in their luggage at the moment is a modicum of S****...

I'm tackling a partial old ale and I've seen various recipes that have included chopped raisins to the boil towards the end. I was after people's opinion on this if they've tried it and the result. Sounds OK to me but might turn out shocking....

got a real urgent one here...I've tried to wake up a Whitelabs Burton to no avail. Use by date is Aug 16, so I used a pint starter but after a good 12 hours still no activity. I really want to brew tonight but I've only got two packets of coopers dried yeast and 3 packets of cascade dried yeast...