Search results

I like young's definitive, good additions include rosemary, honey, black treacle and of course malt extract.

I agree, this should be the purpose of the homebrew map, share equipment and malt orders etc.

Went blackberrying today, got 4LBs 10oz. also saw some bullaces and rowanberries that were not quite ripe, anyone used them in homebrew?

This is the recipe, I emphasise: I have not done this yet, I did not come up with this myself, it is uncorrorborated. Leffe Brun Clone 9½ lbs. Belgian Pils malt 8 oz. Flaked wheat 4 oz. Flaked barley 4 oz. Aromatic 4 oz. Biscuit 4 oz. Chocolate 2 oz. Honey Malt 4 oz. Munich Malt 390 ppg for...

I am planning an approximate copy of leffe brune with blackberries in the secondary. This will be my 1st all grain brew.

I think a pulpmaster could probably be ground to an edge, I know almost nothing about metalwork but I believe it will not hold that edge very well. Perhaps It doesn't need it, what bothers me is that it isn't worth the money for something so crude and that it is misdescribed.

anyone got a 'pulpmaster' ? just took delivery of mine, what a piece of ****. note for the makers and marketers of the pulpmaster: a blade should not have a thickness at it's cutting edge that can be measured with a ruler. A blade has been tempered, shaped and ground to make it sharp...

hope you don't mind if I put this here: I am about to embark on my first AG, I am the ultimate cheapskate so I reason that I don't strictly need a sparge arm (sprinkle from a kettle or something as per John Seymour's instructions), I don't need a chiller, I will just stick some ice and cold...

I read on another forum of someone using lemon juice for exactly this purpose, It's what I intend to do for candi sugar in my forthcoming first AG (leffe brun clone +blackberries in the secondary)

I am not disparaging this, being a noob and all, but why would you? I like the young's bitter myself, must be the cheapest homebrew possible.

there is a brilliant site somewhere by an engineer who built his own press and reported the yield of juice as percentage weight of the apples, and then tried different methods and compared them. I must have bookmarked that... here it is: http://www.sentex.net/~mwandel/press/press.html to get...

Alan, thanks for the tip about spreading the forces under the bucket, will do. I built a wooden trivet this morning, deciding that the acrylic was too much of a bodge even by my low standards. here is a bit of a mockup of what I intend:

I'm doing something very similar, I will post more when it's done. I have a 6 ton bottle jack, a beam that sits on top of it, the bucket shown is to contain the juice during the pressing, there will be hole in the bottom, it will be mounted on a beam like yours and collect the juice in another...

I am building a cider-press; rather than drill holes in this bucket to use it as the 'basket', I am building an insert for it with some scraps of iroko wood and bits of acrylic. What do you think? is this type of wood appropriate?

@chrisp: sounds interesting, I am halfway between Ashford and Canterbury, you?

@ericstd: what is it like? my crabs mature quite a bit earlier than the other apples so it would be worth considering.

you could, the same way any cider is made, but it would really not be worth it for price. (grind up the apples, take the resulting 'pomace' and press it for the juice, add yeast.) go scrumping instead.

as much as a third can be crabapples? excellent! thanks for the advice.

Hi, I will be making cider this autumn, I have one 'eating' apple tree, one 'cooking' apple tree and one crabapple tree. I have read that the addtion of a small amount of crabapples into cider gives it a spicy, complex flavour, anyone corroborate this from experience? anyone know how much...

newbie here, I have made elderflower champagne and elderflower cordial this year. I assume elderflower cider is apple cider flavoured with elderflower? Elderflower is lemony and fresh and sort of perfumey, I would make cordial from an old fashioned recipe and add it to the brew at, say, half the...