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OK so thats a no then. I'm not really after a clone as such but i want to get that cinder toffee/honeycomb and chocolate taste in to a porter - does anyon have any suggestions of ingredients - i read somewhere that muscavado sugar gave a cinder toffeish taste? or any recipes that would come...

Do any of the chemists out there know if this crystallised mess can be made back in to syrup?

I followed another guide, and I meant to just make a light candi sugar to use later, I'm not in a hurry for it but just thought I'd give it a go - I was following a guide but I decided to make myself dinner at the same time which is when it all went wrong, probably best to start again but I was...

Hi I was trying to make some light candi sugar for a summer pale ale but unfortunately I cannot multitask. I took my eye off it for a bit and the temp went around 150 degrees c - a bit too much! So now i'm left with white crystaly type rocks. I made it with a pinch of cream of tartar as I...

I don't know if anyone can help, but a local brewery to me produces a damn fine porter type affair called smokey joes black beer. I want to try and clone it, or brew something similar all I know is that it tastes pretty much like a cadburys crunchy and is very black. Any help or pointers to a...

Having finished my last bottle of this a few weeks ago, and since done another with a full boil time, i just thought i'd say a massive thanks to those who helped - both brews turned out great - slightly diferent in terms of bitterness, but both good in their own right. The 30 min boil cock up...

Sprouts! :rofl:

Cheers, i have just added the dry hops, rather than wait for it to finish - so hopefully dry hop for a week then will rack off for a few days then bottle! Thanks

Hi All, did my first extract brew 4 weeks ago this tuesday (having slightly cocked up the boil times) any way is it usual to take about 4 weeks to ferment out? Its a golden ale, using US-05 yeast, been kept at a steady 16 degrees (is this a bit low, it is the only temp i can keep steady at this...

Thanks guys have pitched a pack of S-04 2 days ago, but nothings happening, it is kept at a steady 16 degrees, the s-04 states it should work down to 15? Anyway going to warm it up a little more in front of the fire and leave it for another couple of days. If nothing happens then i'll just...

I'm not near a wilkies, but i take your point, so will have a look closer to home.

Got to wok, and my s-04 has arrived, so i'll just repitch. Thanks

Just stirring a few times and moving to a warmer place. Now that some S-04 has arrived in the post i think i'll just re-pitch, as i was hoping to bottle before i went away. Mian reason being that this kit is holding up my first extract brew which is sitting around in its first FV, and i need...

Hi I have a kit that i have tried everything but re-pitching yeast to get going again, i now need the FVs for another brew, this kit has been in the fvs for close to 4 weeks now. This is just a tom caxton kit (yorkshire bitter)- made with 1 kg beer kit enhancer, and brewed a bit short - SG 1050...

Just on the train back home from working away, i didn't re-pitch yeast, as i only had half a sachet of S05, which i would have to split again to put in to the 2 buckets, so probably not an option. I am not too bothered about it only working out at 4.5%ish i was just worried about it blowing...

I realise that now, this kit was my first beer, and then a week later i tried an extract brew - which is still merrily bubbling away, i will hopefully dry hop that next week. Will adding yeast after a dry hop kill any additional aroma from the hops?

Ok, Cheers, Would you pitch on top of the dry hops floating around or remove them? Won't be able to get to hbs till next tuesday, so i hope tit'll be ok.

Anyone? I only ask as i have heard of yeasts such as S-04 finishing highly at 1020, but i have no idea what sort of yeast is in the caxton kits, and even where they should finish. It tastes ok from the trial jar, and would probably be fine once conditioned, but if i bottle at 1018 is it likely...

If i bottle it now @1018 is it likely to explode?

Having read the stuck fermentation how to i have a couple of questions. My tom Caxton yorkshire bitter kit isn't budging from 1018, and i'm petrified of battling it and ending up with glass embeded in all manner of places. I know i have done some daft things, as when i brew i don't like to...