Search results

I generally leave either bottles or barrels to secondary ferment at room temp (20-24 c) for 4-7 days. Then place them in a metal shed outside on wooden shelving. Is this acceptable considering I'm relying on purely ambient outdoor temperatures? Thanks. :)

A friend of mine made 40 pints worth recently it was ready by mid September. The taste is ok, certainly drinkable, nothing to write home about though. Mind you the kit was over ten years old!!!!!!! :shock: :shock: (yeast sachet wasn't used for obvious reasons)

Yeah, bottling essential for lagers.

.....and it's available in Wilko's for tenner! :D

I can imagine a few have tried this. What do you think? Did you barrel or bottle? Any special tips on getting the best from this one? Thanks. :)

Ok seems no one has tried this one? :wha: I've had small taste from a sampler bottle. Very pleased. Certainly authentic in it's Belgium beer taste. Kinda like a stronger version of Maes if anyones tried that? (Beligium Pilsner). Full bodied, decent head retention, reasonably sweet. Around 5...

VERY GOOD. I'VE NEARLY DRUNK THE LOT!! :shock: :drink: :drink: :drink: Yeah, I'm happy with the taste very happy in fact. Could've done with more priming sugar for the bottles though. A bit flat, my fault. But in defence it's the first kit I've bottled in fourteen years. :whistle: Didn't...

Yeah, it would be nicer if one was more local for us Southerners. :)

Agreed, and usually general ambient temp of the room I'm fermenting the brew in anyway.

I use five teaspoons of VWP (gone are the days of Chempro?) diluted with warm tap water in the barrels. Empty,rinse four times with cold tap water. As for bottling, five teaspoons of VWP diluted with warm water, making up 25 litres in barrel. Then add the crown caps to the sterilising solution...

With barrelling a Co2 injector is a must. I find if I draw off any more than four pints in a day, a vacuum occurs. I'd recommend a split cannister of Co2 and nitrogen. Nitrogen is better for the beer than Co2, unlike Co2 (so I've been told) it won't affect the taste of the beer.

Any body tried this one?

The room where the closed fermenter is has a smell of eggs for certain. Shame it tastes of it for few weeks, was hoping to drink it after two weeks.

I think you'll find white lightning is still cheaper than brewing at home (from kit of course). Average kit costs 45p per pint or slightly less. It's about £1.40 per litre of White Lightning.

Not heard of that before. To be honest I used to used finings about fifteen years back, but since I've come back to brewing at home I've found I've not needed any.

As many as I can. Same as normal. :cheers:

I've done quite a few of the Geordie kits, without the addition of spray malt the taste is never the greatest. The best I've ever had out a Geordie kit was the Yorkshire Bitter. I left it at room temp for around six months in a barrel to condition. Took that amount of time to clear..but when it...

Sounds good. Boiled the sugar in with a couple of litres of water since I didn't have any enhancer. Hope it's ready in the next week or so. Thanks for the tip. :)

I use brown Bulmer's Cider bottles for bottling. Great thing is I can have as many as I want absolutely free! If you're in the Essex area I may be able to help. Just crown corks and corking machine and you're away! :D

Witches urine adds a nice twang! You can have my old foreskin, I had it removed about 25 years back. A bit leathery but still in good nic! :sick: