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Hi all, Brewing tomorrow and want to do a black IPA but I've got no Carafa III. I was thinking of doing a cold steep with black malt overnight to get the colour. And maybe some black malt on top of the mash when sparging. Any thoughts? Don't want too much roastiness coming through...

What do you think about the idea of pitching some new yeast to see whether it can do anything more? It was 1016 on Friday and it's still 1016 today. It has stayed pretty steady at 19.6 degrees the whole time. Question is, if I did pitch some more yeast, how much should I go for? A full pack...

I agree on timing. It's just that I normally do week two in a conditioning vessel because it's pretty clear that primary fermentation is finished. This is the first time I've not been sure. A 1016 finish is plausible given malt bill and mash temp, but would still be a surprise.

Cheers. You don't think there's a chance it might be done as it is then? I don't mind having it full-bodied. But I don't to find bottles popping all over my cellar :)

Hi guys, brewed a porter last week, and it's been fermenting since Monday. Had a reasonably high mash temp, probably 69 degreees, and lots of crystal and dark malt in the grist (84% pale, 8.5% crystal, 4% brown etc). It's had a week at 19.5 degrees using S04 and has gone from 1047 to 1016. But...

Definitely sounds like temperature and not weighing down have got things to do with it. Had far better results in the past, including with the same hop schedule but it may just have been warmer at the time, for instance.

Yeah, I know they're pretty delicate, hence a hefty whack of them. After all, that's about 4gms per litre. And still nothing. And I mean really nothing, as opposed to 'can it compete with Citra or Centennial'.

Afternoon all. Having a few dry-hop disasters and wondering what is going on. Two beers in a row have taken on no discernible aroma from a big dry-hop! I'm using whole leaf hops. First time round it was approx 90gms of Target and Bramling X in 25 litres in secondary for a week at cellar temp...

No, definitely not diacetyl. Proper banana/bubblegum esters. They've died away now, as far as I can tell. If not the rye then definitely the yeast.

It probably started a little warm as another beer was slow to finish in my brew fridge, so this one sat out for the first 12 hours or so. The bubblegum element has all gone now but was a surprise as Nottingham is supposed to be very clean. Possibly it was partly the rye too as it's the first...

Quick update on this - the Nottingham took off like a house on fire. Got down to 1.011 and transferred to secondary with a big Archer and Boadicea dry hop. Lots of banana/bubblegum esters at that point - which surprised me as that isn't supposed to be a characteristic of Nottingham as far as I...

Afternoon all. Decided to make a rye beer for the first time today. Why not? Any comments on the recipe: Aiming for 25 litres at 4.5% Pale 4Kg Pale Rye Malt 500g Crystal Rye Malt 230g Caramalt 200g Crystal malt 150 EBC 100g Torrefied wheat 100g Chocolate malt 10g 60min fairly wet mash at 67...

I mustn't give away too many trade secrets. But it's a low ABV, full-bodied super hopped beast.

Cheers guys. Yes, know about the differences that mashing temps can make (I help out at a brewery sometimes where we mash as high as 74C - on purpose, I should add), and yes, I do struggle to get my mash temps up quite as high as I'd like for as long as I'd like. So I wanted to add a bit of...

I was just wondering what malts people would recommend from experience as being best for creating sweetness/mouthfeel in light coloured beers. I want to make some weak-ish single-hop properly pale ales, but want to get a bit more body/mouthfeel than would be obtained by just using pale malt.

I'm planning to brew an AG own-recipe 'English' Pale Ale, having brewed a rather nice golden ale. Trouble is, I'm struggling to find any guidelines that define the real differences between the two. I'm basing the idea of a Pale on modern, US-based ideas of Pale, rather than the traditional...

Yes, perhaps that was it. All the general advice seems to suggest that this was the way to do it, which is why I was surprised it went wrong. I read that it should be roughly one campden for each gallon of beer the fruit was going in, hence 3 campden for the raspberries, going in 3 gallons of...

Yesterday I prepared some raspberries to go in a wheat beer. I followed the advice I'd seen in several places, including on here, of freezing the raspberries then defrosting them, and then soaking them in water with a couple of campden tablets to sterilise them (they were going in secondary)...

Errr, the raspberries and their juice have now gone completely pale! Is that right? Effect of the campden tablets? Effect of the warm water? Wasn't expecting that!

Oops, already poured on the campden water...