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mine too

Good job it wasn't an iron railing! :oops:

I love to sit down to a plate of mash, beans and sausages.......... with a couple of pickled onions! Reminds me of my childhood :P Actually I just remebered, during the summer holidays Dad would look after us sometimes and he'd try and feed us broad beans with butter or some other weird...

I know we wrap our little yeastie beasties in cotton wool sometimes but check the link out below. Apparently this guy revived 45 MILLION :shock: year old yeast from a fossil. http://www.wired.com/science/discoverie ... dial_yeast I wonder if he can revive my sex life? :hmm:

Cheers buddy

Ahoy! Never brewed a wine before - beer monster normally - and I was wondering is it ok to use the screw top wine bottles to bottle into. Are they airtight enough or will I have to cork them? :shock: Cheers in advance

Hi Rob, Going back to your headless beer. Leave it longer in a warmer place if you can. Sounds a bit over the top I know, but if you hand wash your glass in normal washing up water and then rinse it really well, then hand dry it with a teatowel to get rid of any water this can all help with...

I haven't got an artistic bone in my body :nono: so it must be science

:clap:

Blimey. Mines only been in the bottle for a week and I can't stop testing it. The Wherry kits aren't bad really. I've got sediment floating about in mine at the moment but it soon settles after an hour in the fridge. I should be more patient really. :whistle:

I agree with Sean. You can keep bottles for longer than you'd think. If you want to let it age then try one each month and taste how it changes.

I would allow a good 5 - 6 hours for your first allgrain. Theres always something that takes longer than you'd think. Waiting for water and wort to heat up takes ages. Don't watch your pot coz it will take longer. Get as much ready as you can the night before, like weighing out grain and laying...

Hi Eric, I doubt if it's Barley mate. Spent a lot of time inspecting fields of wheat and barley in the past and I haven't seen a barley as small as what you described. Post a pic and we'll have a look.

Hi Mick, I normally use Nottingham Ale Yeast. It's a good performer with a fairly neutral flavour. I normally hydrate it to make sure it's not a dud packet. I use airtight FVs with an airlock so I aerate the wort by putting the lid on and rocking it back and forth, I then add the yeast and...

Hi Brewjim, Don't know about the dry hopping but I find it worth using a bottling bucket. Its the quickest way to bottle without having to prime each individual bottle. I also boil my sugar with a little water just to make sure its sterile, let it cool, add it to the bottom of the bottling...

Hi Corby-Brewer, Just wondering why do you rehydrate the irish moss? I like to know the sciency stuff. :wha:

Hi, Welcome to the wonderful, confusing and sometimes contradictory world of extract brewing. I'll try and answer your questions for you but remember, if it seems a bit daunting just relax and have a homebrew - the world seems a better place if you do. 1. The 190g of Dry Malt Extract is the...

It sounds like the kit insructions work fine so that's what I'm gonna do. Thanks for the feedback guys.

Sounds good. How would you go about dry hopping this one?

Hi, I started brewing with unhopped extract and hops and have just moved on to all grain but I've recently been given a Woodfordes Wherry kit. Never having used a kit before I don't know wether to boil the wort for a hot-break or not. Is it necessary or would it affect the hop profile. To be...