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Thanks both for the reply, I've pushed the tap further in, just needed to get my hands in the right position! I guess I can just use the tap to relieve gas pressure, although there doesn't seem to be any indication of C02 yet, it has only been 1 day though after putting it in the bag. Can air...

Hi Guys, I've got bored of cleaning bottle so I've decided to try Jigsaw's bags in a box. I've been testing this with the 3ltr and 10ltr versions. So my questions. 1) 1 bottle = 1 carbonation drop, so for 3 litres I've put 6 carbonation drops in to prime and carbonate the bag, think...

Thanks for the replies guys, regarding killing the yeast and carbonating with c02, what is the best way of doing this? Do you guys have any opinions on protofoloc vs caragheen, cargaheen seemed to produce more solid sediment that the powdery stuff you get with profofoloc.

I forgot to mention the reason why that beer is so clear is because I left about 1/8th of the beer in the bottle, which was full of loose sediment!

Hi guys, So I've had good results producing very clear beer with Isinglass and Auxillary finings, however I still get loose yeast sediment in the bottom of my beer. This is my technique, I want to sell my beer one day so thats why I'm trying so hard! I'm doing 12 litre test batches at the...

Artificial sweetener is a good call, didn't think of that one :) How long did it take your beer to mature before it was drinkable? Yeah I bashed up the ginger with a rolling pin to release all the flavours/juices. How gingery did your batch turn out? Could you feel the burn of the...

So, I had a taste of this after 5 days in the fermenter before I casked it and it was AWFUL. It was very acidic, painfully acidic with little ginger taste and sweetness. I've casked it anyway and I'm hoping it will improve in time. Do you think it's normal for a ginger beer made with...

This is my first Ginger beer and I wanted to feel the burn, so I've used 300g of bashed up root ginger (for a 12 litre batch) Thoughts??? ------------- http://smallbatchhomebrew.co.uk/batch-11-malt-beer-ginger/ Homebrew Batch 11 Brew day 20th April 2014 Starting Gravity: 1042 Final Gravity...

I use a 15litre pasta pot for boiling, I generally now only boil about 6 litres then add 6 litres of cold water to save waiting hours for it to naturally cool in a water bath.

Update! So it's now 5th April. This sugar puff beer was brewed on the 1st March (1 week in primary, 1 week in secondary) then bottled on 16th March. Here is an image of the beer today (almost 3 weeks in the bottle) Taste: - Full mouthfeel - Frothy and well carbonated - Strong...

What honey? Do you mean the honey beer on my website? Recipe below - I'll update you on the taste of the sugar puff beer, I had a sneak peak of it yesterday when bottling it and it tasted like a lager a flat lager which I hope means I'm going to get a nice wheaty pale ale after 2 weeks...

Seems I don't have privilages yet to post images, nevermind they are on my website if you are interested, smallbatchhomebrew dot co dot uk

The only issue was that there is a lot of wastage and a lot more sediment than normal, here is a picture of the fermenter, I must of lost about 2-3 litres of my 12 litre batch.

I've just bottled it today after 1 week in the cask (and 2 weeks fermenting), so will let you know in 2 weeks! I also decided to syphon off 8 pints of it and mix it with a strawberry innocent smoothie in a demijohn to create an experimental fruit beer, I also bottled that today so will let you...

Hi Guys, I'm new here so hello all :) I'd like to share my Sugar Puff Beer recipe using sugar puffs and malt extract. I have a website dedicated to small batch homebrewing with extract in 10-12 litres which is s m a l l b a t c h h o m e b r e w . c . o . u . k My Recipe for Sugar Puff...