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Cheers all. We added about 750 g and a couple of litres of cheap spring water and got it to about 0.085. Left on the pulp over night with a Campden, then racked into a demijohn with a gen purpose red wine yeast from the lhbs. Should be interesting! I am a hardened beer brewer but this is all new!

A friend has a grape vine and wants to have a go at wine. We should be able to get a gallon of juice. What is the target sg, will we need to add brew sugar. Also are there other additions needed to stabilise it and stop it tasting like mud! Ta

Thanks. Can you recommend a calculator for working out this please. I agree totally about abv. Just wondered how a strong ale yeast strain would pan out @ 6 percent

Hi all, Here's the plan: Christmas Beer Coopers IPA kit (1.7kg) 1kg enhancer 500g dark malt extract 200g candi sugar wyeast liquid strong belgian ale yeast Brewed short to 20l orange peel, coriander dry hopped with something spicy 50g approx (recommendations pls) I am hopping for about 8%...

This is just what I am after. Lovely job.

Hi all. I am going to try a wet hopped ale and was wondering how much to drop in. I usually dry hop with 50 - 80g of pellets. Also I am a bit scared about dropping the hops in straight from bine. Please reassure me it's ok! Cheers

Hi all. I fancy trying a berliner weiss and intend to do it with a muntons conisseur wheat kit, 500g wheat spray and white labs wit liquid yeast wlp400. I have never done anything like this before so any ideas on how would be great. Also is there a real risk of residual lacto infection in my...

Hi, cheers for the reply. I am pleased that it should be OK. I'm fine about waiting. What is going on do you think? Is it a a malolactic fermentation?

After lovingly juicin 72lb of apples and pears at the end of august, i thought i'd try my cider batch tonight. oh dear, cider fountain. reading back through my notes, it had an og of 1056 which was down to and apparently stable at 1008 3 and a half weeks later, i batch primed with the same...

did anyone get any success making Federweißer . i was just reminiscing with the missis about a trip to Salzburg- when we discovered it- brilliant stuff.

hmmmm, intresting point about 'homebrew' taste. My first attempt at green man is one week in primary (@18c) down to 1012 but there is still a lot of 'homebrew' sweetness. I nearly always ditch the kit yeast in favour of safale 05, which always seems to ferment out that sweetness, but didnt this...

Don't dishwasher them!!! I did this with coopers pets and they shrank and warped so the lids didnt fit.

Cheers peeps. Still unsure. :-/

heeeeeeeeelp!!!!!

Rain !..........

Hi there, I have managed to get my hands on a nice temp controlled fridge and am going to try a lager. I am cool with the 2 week primary fermentation @ about 12 deg c then d rest for 2 days at 16 , but not sure after that. My thought is to rack into secondary fermenter with a load of mittlefrau...

Hi all, I am keen to learn about reusing a yeast cake from a brew. 1 is the cake just the sludge at the bottom of fermenter? 2 are there sanitization issues - do you have to remove sludge, then clean and sanitise and then add it back to new wort? Does it matter if there is dry hop...

Cheers sid, I guess you are right about the yeast. If the liquid volume is the same and sugar content isn't off the scale, one packet would probably do. I definitely favour the safale though, always seems to ferment cleanly.

hi all, looks like wilkos have another 25% promo and thought id try a toucan with maybe coopers aus pale ale and a cheapie wilco lager. im thinking both yeasts plus a safale 05 and dry hopping with mittlefrau. any thoughts?

local home brew shop guy recommended these instead of co2 for stout. worked out ok