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I know they may be a little 'Yankee-doodle dandy' for some but I really like Dawson and Keeler from Brewing T.V because they don't take themselves too seriously. They have a good little video about stout that really inspired me to try new recipes. Sadly a lot of BT has now just become one long...

I spent Sunday brewing a 'true' lager. The recipe is as follows: 4.5kg pale malt 200g Munich 200g Vienna 30g Northern Brewer 30g Hallertau Hersbrucker both @ the start of boil 30g Hallertau Hersbrucker @flameout 1 Protofloc tablet After making lots of best bitters...

I'm brewing a 'true' lager today with saflager yeast (yes, I made a starter). Hallertau hersbrucker and Northern Brewer hops for this one. I have no temperature control so I'm going to chance it by putting the FV in a sleeping bag and putting it in the shed where it's pretty cold. The rest I...

Agreed, it can also be down to the yeast. I have found that since using liquid yeasts with a starter it takes slightly less time to condition for mid-range ABV beers.

I've rebooted this recipe and have added some flaked barley and chocolate malt. Almost a year since I last brewed it. I've also swapped the Irish ale yeast for my new Ringwood strain as the former is looking a bit poorly in comparison to what it was whereas the latter is having a party in the...

Good stuff. It's always nice when you feel like you've got this process 'dialed-in'. I still prefer following a recipe rather than freestyling it because I'm forgetful and am likely to mess up a particular beer style. Having said that I now feel like I have a 'house beer' that I could brew with...

I have actually found that StarSan and hot water do the trick. I'm a fan of Arbor ales because I love the shape and feel of their bottles (call me a sad w*n*er if you want) but the labels are a pain. The above solution seems to work.

Get a corny, lad! I think it's the way forward as far as having beer on tap and on demand goes. With a pressure barrel you have to put CO2 into it anyway in order to purge the oxygen and thus keep the beer fresh so, unless you're planning on a proper session, you can end up with wasted beer. A...

A pet hate of mine, this. It can range from the temperature of the beer to the type of detergent that you clean your glasses with! Does a 'robust pour' from the bottle to a jug to a glass not help?

It's gone down to 1009 from 1038 so I think it's pretty much done. I'll give it a gentle stir and see what happens anyway. :-) Thanks

It has fermented out completely but there is still a thick head of krausen on top which I am going to crop. The smell is glorious though it still looks pretty murky in there (I probably over pitched.)

I've gone for an even more 'traditional' idea: I might just do a secondary in the keg and tap it with a traditional...tap. This makes it less straightforward to transport but I'll be going to the wedding venue about two days before the ceremony so that should give it plenty of time to settle...

The real question is: when are you inviting us round?

I have a kegerator setup so it's just simpler to force carbonate and get moderately chilled 'keg beer' rather than the cask/bottle conditioned one which would suit this beer more. Bottling is just such a pain in the bum, though I often think the naturally carbonated stuff always tastes...

And we're off!

Corny keg. Prefer to use CO2 rather than sugar.

I think you'll be fine, mate. Just don't over-carbonate! The only real issue I can see you encountering is the pint of Belgian beer you'll need to drink at one time (though I'm sure you'll manage.)

This beer is in the bucket. Yeast was absolutely climbing out of the container and I'd only added some first runnings to it some hours before! Original gravity 1040, so a little stronger than the recipe suggests but should still be a good session beer. This is likely to go in the keg rather...

Brew Your Own British Beers by Graham Wheeler. The yeast is actually scooped from the brewery itself, Beercat; not certain it's exactly the same strain as the shop bought one. Smells fruity and is climbing out of the lunchbox!

Hi all, I procured some yeast from the guys at Ringwood and decided to make a clone of Best. I love 49er and Thumper but I wanted an easy drinking beer for the keg. Recipe from GW book. Pale malt: 3.8kg Crystal: 210g Chocolate: 38g The original recipe calls for 170g of Torrefied...