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Hi Folks - I relocated to Umbria last year (Todi area) after 7 years being schooled in craft beer in Seattle. I'm English originally, and brew a wide range of beers from lagers to English bitter to IPA's and Imperial stouts! I've just picked up brewing again and was wondering if there are any...

Hi - I've got a recipe for an English mild that calls for 0.4 lb of invert sugar syrup #3. My various internet searches suggest this is (was) a fairly dark syrup with a vague flavour of molasses. I'm substituting muscovado sugar, which has a mild molasses flavor and might do the job well. My...

Hi All, I'm brewing a Belgian trippel (the NB Carmelite partial mash) using Wyeast 3522 and have a quick question. My batch was brewed on 6/12/14 (OG of 1.084!) and has been bubbling away happily in the primary (very glad I used a blow off tube!), and its still bubbling away now 13 days later...

Thought those of you interested in the malting process, and in particular Warminster Maltings and their traditional floor-malting process, might like to know there's a UK TV show called 'Great British Railway Journeys' where the host visits Warminster Maltings. You can watch it here on...

Hi All - I'm brewing Northern Brewer's The Innkeeper (as a Brit, I really miss Tim Taylor's Landlord - oh my, what a beer!) from their extract kit. The brew session went great, very happy, hit the target OG. I'm ultra-cautious with hygiene. Pitched my Wyeast smack pack of Wyeast 1469 at...