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You can build body by mashing at different temperatures and adding specialty malts. The yeast will then eat away at it but the extent to which it does that depends on the type of yeast and how you did the mash. There's a lot of science behind it and many books you can read!

Saison is my beer of choice for the summer as the yeasts can take whatever heat you throw at them. WLP566 is the one I tend to use but dry Belle Saison is OK too, as is Wyeast French Saison.

If you add sugar it'll lighten the body of the beer as well as upping the ABV. You can mash a bit higher to compensate for that. I've used a mix of white and molasses sugars in a French amber ale and it's nice. If you're trying to get a full extra gallon you might end up using quite a lot of...

It could be a water issue as darker malts are more acidic. Water that's good for pales isn't good for dark beer and vice versa.

Down to 1.012 now and has plenty of malt flavour. Interested to see how it gets on when I bottle it. Sent from my E6653 using Tapatalk

Bottled this last night. Down to 1.012 which gives a tidy 8.2% abv. The slightly higher finishing gravity is just what I hoped for with the step mashing. I'm hoping I get a more full bodied beer than I did on my old rig. Sent from my E6653 using Tapatalk

I think legalising cannabis is the way forward. It's so easy to get if you want it and some of the stories I've been hearing about kidnapping children to grow it are really heartbreaking. You wouldn't get that if it was legal. It's no different to drink when you think about the social effects...

Berliner Weisse is probably your gateway beer or maybe something like Mort Subite Witte Lambic or Lindemans Faro. It's an interesting style and really good for when you've had too many ales and your mouth's a bit "hairy". It really cuts through!

If you want to taste Diacetyl buy a bottle of Doom Bar or Speckled Hen. It's very filling tasting and buttery. You'd be able to tell what it is. I sometimes get it when I bottle condition for some reason but it goes away after two weeks with an ale yeast. I've got no idea why but it sounds...

This matches what I was told when I went to the brewery. They partigyle their beers and many come from the same grain bill but with different strengths and hops. I'd skip the Pride and go straight for ESB personally!

This beer is top notch. No idea how you brew it though! I'm wondering whether you'd want dark chocolate powder. You can get that high percentage cacao stuff. Just had a look at the Sam Smiths website but there's not a great deal of information there.

For beer kits, Coopers stout is a really good one even though it's only a single can kit. St Peters Cream Stout is good too.

+1 for Sam smiths oatmeal stout. Their chocolate stout is nice too as is the extra stout on tap. Try some porters to as historically they're the same or similar. Fullers London porter is great, St Peters cream stout and old style porter are decent too. Not a stout but Adams broadside is dark...

Beef in ale is great. Also a bit of stout in Welsh rarebit.

I think it's just Simpsons pale and crystal if I remember right with northern challenger and goldings

I think it tastes sweet. I've drank it quite a bit. Has a boiled sweet aftertaste.

5AM saint is quite a sweet beer. The recipe has a lot of crystal in there but if it works it works.

It'll just fall out as the beer clears. It won't cause a problem. If you use a bottling bucket you can leave it behind easily.

I've just picked up a Braumeister and it's an awesome bit of kit but as others have said there's not a lot of point getting it if you already have the GF.

Sour suggests an infection but it'll get really quite sour if that's the case. If you have FVs with taps, make sure you clean them very well as they can have all kinds of gunk in them. 4 weeks is a long time in primary, I bottle or keg after 2 weeks usually but 3 if I can't for any reason. If...