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Oops. My Smiley's seem to have not shown up right...

My next batch was still quite hazy. It took me an eternity to cool it to pitching temp. I think that not getting a decent cold break isn't helping. Also its dry hopped as well which I think can trouble clearing. Next batch is in the fermenter now. After the boil I put the pan in a sink with...

Just to clarify as well. The finings I added to the feenter weren't actually gelatin as I originally thought. They were chitosan. Wilkos own brand... Seemed to be pretty useless!

Right... I've got another lot kegged up and it's still very murky even after a month, been in the cold for 3 weeks also. I'm wondering if I can add gelatin to it now or is it too late? Its currently primed and carbd but if I open it I can still use co2 bulbs in it. Isn't too late to mix up...

Yes was a rolling boil. Boiled half the malt initially, and then added the rest for the last half. Thought that would help with hop utilisation. I'll report back after ferment, I'm confident this will really help though. I'm also planning to use gelatin in the keg. I've got dome sachets of...

I had a few lads round yesterday meaning the keg took a bit of a hammering. Did another boil today and boiled all of the malt. Did a 10l boil. The wort is noticeably clearer before even pitching the yeast. I'm pretty sure that this will sort my problem out. Its my fourth extract brew...

This is just the confirmation in was after. Now desperately drinking my single hop centennial so I can do another boil, although work keeps getting in the way!

I use finings in all my wine. The Kwik clear stuff is awesome. It drops the yeast out really fast. Can be used for beer as well so I would recommend it. I have read that gelatine works wonders as well.

I emailed the home brew company. They believe that it is due to the boiling (it is their own brand spray maltnin 3kg bags). Its been in the keg for 6 weeks. Some bottles cold crashed in the fridge for a week. They yeast has settled, I think its definitely protein haze in there. I guess...

Hi. I have been making extract recipes but am struggling to end up with a clear beer at the end. *I use a keg. And run off 5 or 6 bottles from each batch. *The keg is out in an outbuilding so is kept cool. I have been using Irish moss for the last 15m of the boil. The recipes use...

i think the elderflowers just "flavour" the wine so probably would work. i had an explosion when i went to open one of the lambrini bottles i used to store it in... it blew the cap off and the entire contents hit the ceiling! i opened them all outside after that. :drink:

ive read it only comes out to about 3 or 4 percent... could do with doubling that really... ive mainly only made wines from kits before and added extras to them to experiment.. do you think if i double the sugar up and bottle it after say 3 days this should work? i dont want to bottle it too...

thanks for the welcome.. :cheers: PET bottles you mean pop bottles? do you think i will have to add extra yeast to it? ive just been reading elderflower champers can be a bit weak... maybe ill chuck extra sugar in and ferment it out for longer before i bottle it..

im planning on making some elderflower champagne from this recipe.. http://www.pastymuncher.co.uk/make-elde ... ower-fizz/ only thing is elderflowers are not in season so was thinking about using dried flowers from ebay (youngs). will the natural yeast still exist in them? if not, will it...