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I'm a non-squeezer. The idea of sparging is to dissolve as much of the remaining sugars, without drawing tannins into your wort. Tannin is present in the grain husks and if you sparge at too high a temperature (roughly over 80°C) or continue to sparge after the sugar levels have dropped too...

Ideally you should use 10% more brewing sugar (glucose or dextrose) than granulated (sucrose), but swapping 1:1 would be acceptable, if a half a percent or so lower in alcohol.

Add it to the water in your pot before you start heating it for the mash.

Anyone remember these I found it recently whilst clearing out some junk in the loft, would have been from when I first started home brewing.

Get the one packet in straight away. Leaving wort with no yeast is an open invitation for bacteria to infect it. Carefully add the second packet when you receive it.

Theoretically dextrose (a.k.a. glucose) is the purest and easiest substrate for yeast to consume. Granulated sugar (sucrose) is a molecule of dextrose bonded to a molecule of fructose and requires the yeast to do an extra processing step to consume it. Somehow however :?:, sucrose is more...

Yes, but sanitise the muslin bag first by putting it in a pan of boiling water for five minutes first before attaching it over the end of the syphon.

I have used MSK flavourings commercially, with good results. They're not the cheapest, but the results were always good and they go a long way. Use the Flavour burst versions, as the others provide little more than an aroma and make sure it's water based, not oil based. I used to find 20ml was...

A metallic taste / aroma is usually caused by ferrous sulphate, which results from the presence of iron in either your equipment or your water. Off flavours Metallic is no. 9 If you are making kits, I'm assuming everything that comes into contact with the wort or beer will be plastic or glass...

Soft water is great for pale beers, however the critical stage is the mash, and with a kit, this has been done by others. In theory there should be no need to spend money on bottled water. It would be interesting to brew the same kit again with tap water (or split a kit) and compare the...

This kit ferments at 18-20°C, so it uses an ale yeast (even though it is a lager). This is normal for kits as they assume kit brewers don't have the temperature control to ferment at lager temperatures. Typically for a 4.5% ale, you would use one 11g packet for 23 litres, even adding 500g of...

I started with the Wilko stock pot and made many good beers with it. Wilko's obviously no longer with us, but spotted this the other day, which looked identical. George SS Stock Pot It may look a thin gauge, but they're plenty tough enough.

Partially true. Banks' brewery first aquired another brewery comany (and it's tied houses) over a hundred years and changed the group name to Wolverhampton and Dudley Breweries. Since then W&D has aquired about a dozen other breweries, including Marstons. The group's name was once again changed...

Some breweries use 20 litre kegs with the A type fitting, which look similar to corny kegs, however therse are a separate design, known as Sanke (or Sankey) kegs. This fitting cannot be retrofitted to a standard Corney keg.

#Worldle #169 3/6 (100%) 🟩⬜⬜⬜⬜➡️ 🟩🟩🟩🟩🟨⬇️ 🟩🟩🟩🟩🟩🎉 https://worldle.teuteuf.fr

Good start, then faltered. Wordle 385 5/6 🟨🟨🟨🟨⬜ 🟩🟩🟨⬜🟨 🟩🟩🟩🟩⬜ 🟩🟩🟩🟩⬜ 🟩🟩🟩🟩🟩

Litre

#Worldle #167 1/6 (100%) 🟩🟩🟩🟩🟩🎉 https://worldle.teuteuf.fr Easy one today.

Wordle 382 4/6 ⬜⬜⬜⬜⬜ ⬜🟩⬜⬜⬜ 🟩🟩⬜⬜⬜ 🟩🟩🟩🟩🟩

#Worldle #166 2/6 (100%) 🟩🟩🟩🟩🟨↘️ 🟩🟩🟩🟩🟩🎉 https://worldle.teuteuf.fr