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yep - I'm starting to learn this the hard way recently myself aheadbutt

just a 5 gallon batch btw..

Yeh I'm using Madarina Bavaria and Amarillo hops.....the tincture thing is a good idea if the orange flavour doesn't come out as strong as hoped....but I've seen various ideas of orange peel quantities ranging from 23g to several hundred grams!

Morning! I want to brew an imperial choc orange stout and have sorted everything in the recipe apart from adding orange. Does anyone have any advice in this regard in terms of how much to use (it's a heavy high percentage beer of 9-10%), is it better to use dried or fresh, start of the boil or...

+1 on the Newer World

Brew Dog v Evil Twin - Roaster Coaster (Nitro Imperial Vietnamese Coffee Stout)...pours like treacle, lovely sweet flavour

I love this one. Always thought Punk was too heavy on the floral hops but now at least that's balanced out by some hefty sweet alcohol

Star San Sanitiser 236ml - The Homebrew Company

I think st austell do the best cornish beers. Have tried all the skinners stuff and think its foul. The healey cider farm is a good afternoon out, yes they makr the crappy 'rattler' there but they also do loads of lovely whisky/sherry barrel aged ciders there plus its nice for the kids (animals...

Seconded....this book is huge on detail if you want it...plus if you search on line, one of the previous editions is available free to view online

Brilliant - cheers Steve!

what happens if you use Calcium chloride at a greater rate than 0.3g per litre? I've just used the water treatment calculator and it's suggesting I use 12.6g of CaCl for a 27L batch (porter)...but 0.3g per litre max would limit me to 8g or so? So the water treatment calc is telling me to exceed...

Ive got the same (double ring). How did you manage to remove the gasket (on the right)?

you're quite right - my ignorance has been shown! I shall indeed give Olicana, Jester and Minstrel a whirl if they give flavour/aroma as described in that article - thanks

unfortunately, British hops don't tend to I'm with you. I will use traditional british hops in darker maltier beers but if I'me done a pale ale, I don't find earthy/grassy hops very desirable, I'd rather have a bold, fruity flavour for my light beers and I don't know many british hops that can...

This...with a rinse betwen the clean and the sanitize

If it were me, I'd aim for 35 - 50 IBU rather than 146 IBU....i like hoppy beers but i tend to try and add more at the back end (flame out and dry hop) and keep the early additions fairly low to add just enough bitterness to balance the amount of malt

The last two posts above have confused me. Firstly, ive no idea why people would use sodium percarbonate as a sterliser (its not, its a cleaner). Secondly, its never been "no rinse" anything.

Cor not half...looks like about £35-40 worth of hops in that second recipe!

Great work by ron pattinson. So to be clear, is it the 1971 version (with the enzyme malt) or the 1987 (which it seems was in the Wheeler book) that was the classic?