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Please can anyone answer my ignorant question above - I'm new to all this but would like a good beer on my first go :pray: :wha:

It's a b*gger to get the wire through, just use vaseline & be persistent. Good luck :thumb: Hmm....thanks for the tip,but does sound a bit "Blue Oyster Club" in Police Academy 2 :rofl: Many Thanks for the tip :thumb:

Many Thanks Tubby :thumb: :cheers:

Cheers guys :cheers: , I've got both heater types and I'll be looking up a silver bubble wrap supplier. In regards to the immersion type what's the best scenario - to take the plug off and make an additional hole in the rubber bung and feed through or to form a slot in the bung side and seal...

Why is this not in every mash as a stat (as the recipe I'm eyeing up is 450g wheat malt to 4.5kg barley malt) + where can you buy it ? Cheers, Cwrw

I've come across a white Chimay clone recipe that requires rice hulls - is this an uneccessary addition and can I get away without it?

Hi guys, With regards to the Ginger Beer abeyptfc - be weary as when I did this kit the bu**er stuck and later-on in the process did cause a few gushers and exploding bottles when we had our intense "summer" for three weeks this year.It's a sticky mix,so keep an eye. ;) In regards to returning...

Thanks guys, that's encouraging and I'll take on board your recommendation of sparging at 80 degrees Prolix (and I might start sparging at this temp as stat as I've heard the beer tends to be sweeter and thicker etc). :thumb:

Hi, Is it possible to mash and sparge and then place a lid on this and go for the boil at the other end of the day (if windows of time are limited)?

What's the preference out there for a basic correction for a soft and ph7.7 water correction- CRS or Gypsum?

Hi, I'm wanting to prepare for the winter months and I would like to have an alternative to placing my fermenter with brew belt in a box whilst in the outside shed - I'm wondering what covering/fabric/plastic I can wrap around it without causing a fire hazard. Anyone with solutions? :wha:

Hi, I made an elderflower champers and bottled three weeks ago.I started out with nothing but the natural yeasts at first - letting them have a good go for 2 weeks (which was good for flavour),then I added some champagne yeast and fermented out for a week.The reason I relied on the packet yeast...

Thank you for that AM :thumb:; what if I ferment at a higher temperature which would bend some flavours out of this yeast (ie banana + other surprizes perhaps :wha: ) ?

Thanks AM, that's one of the coolest gadgets I've seen for some time - Beersmith confuses the issue for me.......Spot On! :thumb:

I've got my refractometer (fruit juice typ) and calibrated it.I've just taken a random reading of a champagne style wine I've made and it's come up as 6.2 Brix - could someone enlighten me as the gravity before I've bottled was an active 1005 (from OG 1095) and then had ongoing ferment in the...

What effect would a Nottingham yeast have on a Belgium type brew? - would it touch 7-8% alcohol and what effect would this have on the taste...curiosity killed the cat! :cheers:

Thanks Eric....I will avoid until I see something with a clear name!

Cheers James, but I would love to know what the properties of the hop plants on ebay are as they do not specify strains as such.

Hi, Anyone know what flavour will HUMULUS LUPULUS (common hop) impart - compares to what commercial hop?

Has anyone got an opinion regarding using Lager Malt instead of Pilsner Malt in regards to flavour difference; also if light Crystal Malt is replaced with Crystal Malt (0.25kg) will this effect taste or merely colour - or is there an alternative? I've found a very affordable source - that's...