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I have a 23L American Porter recipe that includes 200 grams of Briess Blonde RoastOat Malt. Can anyone suggest a substitute for this as it doesn't seem readily available?

The fermentation temperature is 19C. Should I change the temperature when fermentation is complete?

The fermentation temperature is 19C. Should I change the temperature when fermentation is complete?

Sometimes, my beer is ready to bottle after 7 days, but I’m not free to spend the time bottling. Can I leave the beer on the yeast for 2 weeks without any bad effects?

I'm brewing the Malt Miller Strat Nevada using US05

I recently bought a new fermentation bucket. Unlike my previous bucket, the lid does not click on to seal the bucket. It simply rests on top and lifts a little. Yesterday morning, at 7.00 am, I pitched the yeast in my latest brew and there is no activity at all in the airlock. I thought this...

I usually carbonate my beer by putting 1 Mangrove Jack’s carbonation drop (approx 3 grams) into a 500ml bottle. This Monday, I will be bottling an oatmeal stout, and I’m wondering if one of these drops will produce too much carbonation for a stout.

My water hasn't changed at all. I have done many brews with Yorkshire Water out of the tap and never had a problem with head retention until I brewed these two dark ales.

The two recipes are both for 11.5L all grain kits. 11.5L stout 11.5L American Porter

Thanks for the chart. That gives me some things to consider as I proceed. Having said that, I have been brewing now for a few years, and during that time I have not had any problems at all with head retention. Only with these, my first two attempts with dark ales, have I encountered this problem.

I have recently brewed a stout and a porter, and both have poor head retention. When I pour the beer, there is a good head, but it quickly dies so that there is no head at all. Can anyone tell me why this might be, or what I should do to avoid it next time I brew a stout or porter?

Thanks for this helpful reply. I will bottle it and see what it turns out to be. This is my first stout. I am encouraged to hear that you are often low in your OG with stouts. I was considering throwing it because of the huge gap between 1.045 expected OG and the actual 1.033 that I got.

I tasted it when testing and couldn't draw any conclusions, maybe because this is my first stout brew. The temperature may have been around 26C when testing for OG.

It was an all grain kit. I wonder if the supplier gave me the fine crush I asked for. I'm not really bothered about the ABV, but rather the taste and texture of the beer. Will it be watery?

Last week I brewed a stout. The expected OG is 1.045, but for some reason, mine turned out at 1.033. This was a great puzzle as I had been extra careful with my water volume etc. I have just done a hydrometer test and the brew has hit the exact expected FG of 1.011. I am now unsure if I should...

Thanks, that's helpful. Please bear with me while I make an alternative suggestion. I put the 5 minute hops in the spider. When the boil is done I chill the wort with the chiller down to 80C and put the hops in the spider for the hopstand for 20 minutes. I remove the Spider and cool...

Forgive me if I am misunderstanding your reply, but the issue is not the IBU of the hopstand. I’m bothered about what I should do with the 5 minute hop additions during the boil. I don’t want to leave these hops in the wort while it is cooling naturally to 80C for the hopstand in case too much...

I have recently switched to no chill brewing. To avoid excess bitterness, I remove the Hop spider containing the boil hops. Then, if there is a hopstand, I allow the wort to cool naturally to 80C and put the hops in a bag for 20 minutes in the wort. After removing the hops I leave it to cool...

Some brewers advise a rolling boil others a vigorous boil. Which advice should I follow?

I understand that in hot and dry countries like Australia no chill is the norm. That is simply because people there have to be careful in their use of water. I might have been misinformed, but, at the moment, that is my understanding.