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I have just had the genuine misfortune of trying one of these terrible brews,

It was light, it had no flavour, it had no body, it had no gas & if hops have ever seen the inside of te brew house, then it must be in such infinite quantities to not show.

This beer in my humble opinion is even worse ...

Let me know howm it turns out.
I know it's bloody gorgeous out of the bottle!!!!

The loss of Dogger is a great loss to this forum, Homebrewdown under and brewing in general.

Dogger was always willing to help, had a really keen sense of humour and was an all round great guy.

I for one will miss him greatly and feel ther pain that his family must feel.

RIP Dogger!!! Hope they ...

Yes, it's my famous Honey Porter and yes I'm still alive.

Havn't been doing much brewing or getting on the forum much as my Mum has gone into a nursing home and we've been cleaning out her home!!

Do you know how much junk that 2 hoarders like my Mum & Dad accumulated over 61 years??

Well guys I have:

1 can Cascade Choc Mahogany Porter
1kg DDME
500gm Yellowbox Honey
Cascade hops
Safale S04 Ale yeast
1 empty fermenter and 30 empty longnecks

Then the problem begins in waiting for fermentation to finish and bottles to mature before I can drink!!!

I have a Suzuki Intruder 250CC and a 1989 85th Anniversay Harley Davidson Low Rider.

++++1 for Ross at Craftbrewer

All the best Speedie and my best wishes for a speedy recovery!!

Welcome back Rabbit!!

What recipe are you using for your mead? I am looking for a decent recipe to try my hand at mead also.

Does anyone have an extract recipe for a steam beer similar to San Fransisco's famous Anchor Steam beer?

I know that they use Northern Brewer hops but am baffled as to the hopping schedule.

Thanks guys.

1 can Cascade Mahogany Porter
1kg DDME or Dark malt liquid
500gm yellowbox honey
15gm Cascade hops dry hopped

Sonny,

Welcome to the forum!!!

There is nothing wrong with doing kits, I've been brewing them for ages, and with specialty grains, hop additions and specialty yeasts you can produce some really nice brews.

If you are a Tooheys Old man like myself, then have a look at my thread "Wassa's Honey ...

Speedie,

I misread what Bum had to say.

I am going to just use straight juice, maybe boil up the 2 sachets of old Coopers yeast to use as a yeast nutrient for the Champagne yeast I am going to pitch.

There are so many different brands of juice to choose from though. Even the Homebrand juice says ...

Misread the post, sorry Bum.

Yeah, reckon I can do without the Dex. With it, it would blow your head off.

Bum,

I'll probably do a batch of about 20 litres.

Maybe I'll drop the dextrose down to 750gm. I am not adding any lactose because I like my cider dry.

After the cider I am going to do my honey porter and then try a Perry.

A question guys!!!

I am going to put down a 100% cider using the no added sugar, no preservative juice that you buy in the supermarket. I am going to put it down with 1kg dextrose and I have a sachet of Champagne yeast I am going to use. If I chuck in a couple of sachets of old Coopers year into ...

I used Leatherwood in one of my Honey Porters and definately DID NOT like what it tasted like. From now on it's Yellow Box in my Porter or a clover honey in a blonde.

Was thinking of doing an Amber Ale clone. Does anyone have a recipe or can someone tell me what hops are used in Amber Ale?

Thanks guys.

Lachy,

I've used them before and find them ok.

Having said that I find you have to use hops and also adding grian assists as well. Also, throw away the kityeast and use Saflageror another lager yeast.

Ditto with what Trough said. With smaller brewing size you are going to get more flavour and more body.

Whilst I don't keg I do got for smaller size and get better tasting brews with more body. This comes out when you are making your ales, porters and stouts for winter. Less capacity=more flavour.