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In the 1980's I was a Kit brewer, and I can honestly say that due to my ineptitude , adding more sugar and the like, that apart from cheap alcohol, that they bore only a passing resemblance to beer. My preferred kits were from "Boots" (own brand) and "Geordie" brand. From memory they all...

Its looking like a Malt miller one , as it is reasonably inflexible, with a good lid. I mostly like the one I have as a bottling bucket. I sometimes have to move the damn thing upstairs to the airing cupboard in the house. You can well imagine that carrying a bucket with sometimes 18 litres...

Thanks for the kind offer Jof, but I am a bit further north of you, being in South west Scotland. All the best, David.

I now realise that it was the start of a low point for me early this afternoon.... and I started listening to Joy division and Terry Jacks, then moved on to morbid poetry from Keats and Robert Browning... Luckily I have found my way into my shed and it is well stocked with my recent ESB, and...

Apollo is a good bittering hop at 60 mins for IPA's as it is pretty high in Alpha Acids, so you can be very economical in use. I have also had it in as a dry hop , and it gave me grapefruit notes , which in my opinion really needed to be mellowed with an addition of another type of hop......

I have had a sad loss today.... My "Boots" 25-30 litre white brewing bucket has cracked at the bottom. I am a BIAB brewer and you can probably imagine that I now am down 50% of my brewing equipment !! The bucket itself was bought probably around 1989 in Nottingham at a Boots store, It really...

My current lager recipe is in my opinion a long way towards Birra Moretti, in that the Lager yeast I use is AEB Fermolager W Yeast (Made in Italy). I am only taking a guess that this is the same strain that they use as it is made in Italy and supplies commercial breweries as well as home brew...

I am also a BIAB brewer, and have done a few with hops left in through the ferment....but recently not had overly sharp or bitter beer unless I intended it. I would suggest a couple of things.... 1. Add a % of acid malt to your recipe, 3-4% is my normal for pale beers ; this will lower your Ph...

Yes ...agree with MashBag, CML Clipper works fine for me at similar Original gravity's and volumes.....It is a cracking yeast. !

Yep... I have had the same issues with loss of hop aroma / flavour when I dry-hop any pale ales. Yes I have switched to adding ascorbic acid (circa 5-6g per 15 litres of beer to bottle). Has it helped, (?) : possibly by extending the fresh hoppy flavour for an extra week or two. But within a...

It's a bit of a difficult one, as if you re-opened each bottle, then added something (like SO-5 yeast to re start) to them, presumably by adding to the whole batch, then you may influence the flavour of the beer....oxidation, sourness, etc, etc. It would be my thoughts that consider this one...

Hello, I too have had similar thoughts over the years regarding Noble hops and how to give the depth that commercial German or Czech Lagers and beers give. Yes, listening to the many and varied opinions on the internet can lead to many proverbial "blind alleys" or "Cul-de-sac's" !! My thoughts...

I have also found that CML Saison will keep going, producing more gas in the bottle than the expected priming amount ..... The comments on venting are on the right track. Refrigerate as low as possible in temperature. (Use a thermometer to check your 'fridge temp.) and if you can achieve 2-4...

Priming is a bit of a dark art, where sometimes your beer will prime relatively quickly and other times slowly. The variables include your priming area temperature, versus original fermentation yeast type, versus amount of yeast left in each bottle, and priming sugar amount....& there are...

As a basic model for experimentation the "nicks90" method is completely sound ! gives you five results from 2 hops and 2 yeasts. (plus your control). As for the yeast ; dry, 10g easily accessible / widely used would be my first goal, so Safale US-05 & Lallemand Nottingham would be my advice...

Hello, As Mashbag says allgrain is excellent for multiple experimentations, a brew in the bag setup is relatively inexpensive. (I am an electric / BIAB brewer). As for suppliers : Crossmyloof, geterbrewed, thehomebrewcompany are my go to's as I also live in the back of beyond and a trip to...

I had a go at a pilsner recently using Italian made AEB yeast (Fermolager) , hopped only in the boil with trad. German hops, and it turned out suspiciously like Birra Moretti. Get-er Brewed sell AEB yeasts.....

As with other people's responses, I would check your sugar amount for priming...there are some good online calculators for batch priming if that is your usual method ? You say that you keep the bottles in the refrigerator before drinking....I would check that your fridge is between 2-5 deg...

And belated salutations from "The Clayhole" !

Welcome to the obscure Scottish brewing method called "Airing-Cupboard brewing" !! For myself, temperature control is usually a best practice guideline rather than a hard and fast rule.... Can I suggest basing your brew around an ale yeast that is resistant to these kind of conditions ...