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5 gallon kits. has two tins of mollasses in them.

Hi. I did manage to clear the beer using a youngs gell finnings. It did eventualy clear but it took 14 days in the fermenter. Temperatures are getting cooler now so I should be okay. Will use a strong hi temperature yeast next summer heat wave. Also thanks to everyone her for their help. I...

Okay don't boil them for a long time. 10 mins? But they would have to be boiled for some time at least. Adding them in at room temperature would not have much effect or would it? I agree to mixing the hops and this would be a test. It would be great if hops had tasting notes like wines do.

Thanks for that. My favourites at the moment are St Peters red ruby ale (red beer obviously) and Brupacks Skelmsdale dark a very dark possibly porter). I am looking at hop shop Devon and they supply and they supply lots of hops in categories: Aroma, Bittering and Dual purpose. I was also given...

Hi. I used to make beer the proper way with all the ingredients including the hops. You had to turn the temperature up to boil the hops for about 30-60 minutes. Dave lines make beer like those you buy). When you use tins, you pore the molasse into a bucket and clean the tins out with boiling...

Thanks for your help. I have found a supplier of Kveik yeast.

I am brewing dark beers ails. I came across Safale BE-134. Is this best suited for lager or beer. It bosts a temperature range 18C - 26C. Largers do preferer cooler fermentation temperatures though. europe and Belgians call lagers beers anyway.

Good idea. I will find an oline shop for these. Thanks. Indoor temperature was up to 24C

After 14 days I transfered it into another KK and added some more sugar and 2 youngs liquid finings. After another week (3 in total) it is a bit better. I have a middle tap KK with a float. So I am taking from what should be the clearest. Maybe I should have done my Skelmersdale dark beer. That...

So under the old system a pint at 5% = 0.568 (ltr) *.05 = 0.0284(ltr pure in pint) times 19p (per liter) = Duty on a pint 0.54p = half a penny.

Well not quite right. The actual alcohol in a pint at 3.5 is 19.88%. That is the PURE ALCOHOL part of it. Under the old system the duty was on the product as a whole alcohol, water, hops, barley etc and that was specifically stated in the range of 3.5 to 8.5 as 19p per litre per percent of...

Threads merged - Admin. Hi. I have been watching the BBC news and there is going to be a majour change to the duty on th price of a pint. Under the old rules it was The duty on beer is about 19p per litre per percentage of alcohol. If your pint is 5% alcohol. Duty = 19p x 5% = 95p, but a pint...

Update. I brewed a St. Peters red ruby ail (which does not have a finings in it). I had it for 14 days with the SG going up and down in this heat wave(UK) and I even stirred it as well. I added a small amount of CO2 to get some pressure in it (beer is not the same as water) and after a few hours...

Never used a polypin. I saw it mentioned years agon in a book "Brewing beers like ythouse you buy"By Dave Line in the 80s.

I do clean but give a quick steralising of all my equiptment hands and arms. As for air gap. In the bottles the gas will build up and the process will slow down. All you need is enough sugar to keep it lively and not go flat. Not to lively to explode or to lively to fiz up and bring the...

Ok first off. You need to watch the air gap. A 1/2 inch gap is about right. Adding sugar will cause a secondary fermentation. This means more alcohol and more gas. If the air gap is too small that means more pressure and you could end up with exploding bottles. And we have all experienced that...

What I have been concerned about is if th temperature rose much above 23-24 then it would kill the yeast off and destroy the beer.

ok but bubbles rising so not dead. Temperate due to fall now so that will make a diffrence. Usualy drops 10 a day.

3 days up to now

Fermenting problems. . . I have the beer fermenting at home. The problem is that the summer heat is forcing the room temperature up. At best 22-23c There are bubles rising but that SG is persistant at 1.040