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Brewed yesterday, a recipe from Mashed magazine, from the ladies at Home Brewtique. Single Malt (Maris Otter) And Single Hop (Centennial). A nice simple list of ingredients and simple process - although of course there was one ****-up when I thought I’d sparked 13litres but actually only had 10...

Btrilliant - cheers!

Fair enough - and I've used sugar crystals in my Christmas brew - but Donnies is basically malt and fuggles and I'd have thought that the 3% of sugar they add could be found from a bit more malt.

I have a couple of brewing books and have been brewing 'seriously' since March this year (I actually started 41 years ago with Geordie powdered malt kits and have carried on sporadically, but tried to get serious during the lockdown). The problem I have with my books and others that I have...

Well, the real thing was nearly always good. I have thought about trying to brew the P82 recipe but I avoid recipes with added sugar - this is probably unjustified but I want to get my sugars from malted grain. My advice, if you want or need it, is to give it a go - basically it's malt, hops...

Ah yes, Donnington's. I used to live within range of several Donningtons pubs and SBA was always a favourite. They don't seem to sell to non-tied pubs so it's not available very widely as far as I recall.

AT the end of September I decided to make my first attempt at a temparature stepped mash. I used a recipe for De Konick Belgian ale, which uses lager ingredients but a top-fermenting ale yeast. Here's the recipe (from Wheler and Protz). I got 9 litres out of this (I was hoping for 10 - 12...

DK says 2 months conditioning. It also said OG of 1068 but mine was only 1060 and I bottled it after it seemed to stop at 1013 - I wonder if I should have left it longer. I'm doing 1/2 quantities (i.e approx 12 litres) so sometimes things are a little less precise than hey might otherwise be!

It's from a Dorling Kindersley Home Brewing book. Other recipes from there have been fine so I have reasonably high hopes. When bottled it didn't taste particuarly Christmassey, but with luck it will develop with time.

Indeed, and alternative stocks are running low. Oh dear!

Here's Hettie (Border-Poo, 3) and Minty (Miniature Schnauser, 10). Keener on ham than beer luckily.

Brewed this a couple of weeks ago actually (3-Sep) and bottled last week. Well it needed to be ready for 1-Dec (that's when Christmas starts isn't it? certainly not before, perhaps it should be the Advent Beast). Pale Malt (2.2kg), Biscuit Malt (250g), CaraMunich1 (175g), Crystal Malt (150g)...

I Brewed this last Wednesday. Lager Malt (2kg), Vienna Malt (650g) and Chocolate Malt (30g), Saaz hpps (30g), Irish Moss. Mangrove Jack M41 Belgian Ale yeast. From European Beer Recipes (or something) by Protz and Wheeler. My first temperature stepped mash. I have trouble enough getting mash...

Thanks Terry. that makes sense and may be borne out by the fact that the brew before last I primed twice. Once at initial racking and then for bottling. this was due to a brain freeze on my part and led to slightly sweet biut reasonably carbonated beer! You live and learn - or at least I hope so!

Thanks David, Baz. Well... because as far as I can tell, that's what my manual (Brew Classic European Beers at Home by Protz, Roger, Wheeler, Graham (ISBN: 9781852491178) ) told me to do! I have to say that it helps me to get the beer clear so it's nice and clean in the bottle, but it seems the...

I brew small batches (10 - 12 litres) of ale, full grain mash. I ferment down until the gravity more or less stalls, usually at about 1010 or a little above. I then rack the beer into a small polypin with 30 - 50g (depending on the strength of the brew) of priming sugar. I'm careful to exclude...

Hi. I just joined up. I've been brewing over many years on and off (but 'of' until this year) with mixed success. But since the lockdown I decided to have a regular brew and have done 1/2 a dozen since March. As I said I have varying degrees of success but all my recent brews have been...