Let's start by saying that I've done a bit of research about this already, so please understand that I am struggling to find a specific answer to my question. I'm using a Mixed Berry Cider kit from "Makeyourowndrinks", details can be found at makeyourowndrinks.co.uk and this is the first kit I've attempted so I'm learning a lot. I sterilized as instructed and measured as instructed and have attempted to keep the batch around 20c (fluctuates between 18c-22c at most). Around …
I'm planning on making a pumpkin ale out of a brown ale mini-mash recipe. I'd also like to get a hint of caramel in there so I was thinking about adding some sort of unrefined sugar. Does anyone have a recommendation on what type would work best? I'm leaning towards turbinado but would love suggestions. Perhaps the biggest question is how much I should use. I want to be able to taste it, but not dry it out. How do …
I'm thinking about making something like Frambozen from New Belgium from brown ale and added raspberries. However it's more of a sipping beer / higher alcohol content than the regular brown ale. Which got me thinking as I have no idea. What happens if I take brown ale recipe double the yest and throw in say extra 1 lb candy sugar, similar to double or triple Belgium. I would think it will become higher alcohol, but what kind of side …
I'm going to brew up a Southern English Brown, using the recipe from 'Brewing Classic Styles'. For an all-grain version, the recipe just says to use a "Pale English" malt for the base. I have access to Mild Malt, Marris Otter, Floor-Malted Marris Otter and Golden Promise. Any thoughts on which would be best? I'm leaning towards the Mild, myself. But I can be swayed.
I have a 1-gallon kit from the Brooklyn Brew Shop (don't laugh; I'm a total n00b). I have a batch of the Chestnut Brown fermenting -- but there is no visible fermentation at all. While I had the blow-off tube connected there was clearly fermentation, but no longer. Is this a clear indication of a bad batch? EDIT: The batch is 1 week into the fermentation (out of a recommended 2 weeks) and it's currently 57°F. When I took off …