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Cheers bud, I'll crack on then

Noticed in a hardware store the other day they had a bin full of brew kits out of date end of October. They were dirt cheap but is it likely to be a problem? Can't see the syrup being a problem so close to the date but do you think I'll need new yeast? Even if I do its still a bargain, anyone...

I don't think it will make it til Christmas

5 gal ginger 5 gal youngs apa 5 gal Toohys 2221.8

5 gal ginger 5 gal youngs apa 5 gal Toohys

This is also steadily getting better! Woohoo!

Well it's getting better with age, keep sampling the odd half from the fv, got a barell coming tomorrow and I'll prime it. Will popping a syphon in every now and then sampling it cause much harm? Wary that air is getting in each time I draw some off

Just finished my 2 week ferment and about to barrel, do I need to age it like ale?

Barrel should I say...

Had a pint of it last night, still a little yeasty on the head but the beers definitely getting there. Could get into this!

Well, smashed another kg of sugar in it with the ginger and tried some last weekend. Crikey it's dry! Nice on the nose and aftertaste but very sharp on the tongue. Think it will age better or should I sweeten it in a barely?

Thats a cracking idea, im going try and stick to fresh so bought another 700g of ginger and ill whack another kilo of sugar and 6 fresh chillis in. Will keep you posted! Can post you a bottle if its any good

Will do, popped into a hardware store yesterday and managed to bag a kit for a fiver, get in

Youngs apa conitioning at the moment, got a ginger beer still fermenting, got a white wine kit about to go on and a tooheys lager kit about to go on Happy christmas [emoji33]

Thanks for the advice Put 1kg of sugar in 5 gallons, read elsewhere this will come out at 3% so would like to make it stronger, main thing is the flavour, its quite weak, I was after something a bit more fiery Im using champagne yeast, dont think I have much room in the fv to a lot more so I...

Had a crack at making some ginger beer, didnt think it was fermenting but I re pitched it yeasterday and it looks like its bubbling away. Did an sg read and it came up finished for beer, is this likely to be right? Forgot the initial read so I dont have a comparison. Tried a bit and it quite...

Cheers Tony, ill bide my time then

Just barrelled my first brew, took 3 weeks to ferment at about 18 degrees Tried a bit and it still quite cloudy and a bit yeasty and tart, us this likely to change in the barell or have I done something wrong?