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My view is that it is Christmas that should be banned, not you DoJ This is me explaining to my wife and family (yes, I do have them)

If I understand this correctly Why do you believe that the wine is contaminated? Alcohol content above 5% would prevent any microorganisms from being able to survive in it. If it's got a fly in it - it will give the wine more body!

It all rather depends on what you are brewing and what the other grain is in your grain bill

Hi H If you would like to receive some independent verification about how good your beers, I will happily provide my address. Welcome to the forum

One of our members here is an economist who is a purchasing manager for a major food brand. He is predicting that next year's prices from Crisp will be in the region of £6 per 25kg bag dearer than this year's. We don't, of course, know for sure, and I do have to say that I feared a greater...

if you had seen him, you wouldn't have mistaken Clint for Mr Clint E asad.

Came back from the pub last night and my wife (who was in bed) shouted from the bedroom Mrs B "Why on earth are you making all that noise?" Me "Because I am trying to get a gallon of beer up the stairs" Mrs B "Well just leave it downstairs then" Me "I can't, I've already drunk it" Strangest...

I don't brew kits - but my view would be - don't rush it. In home brewing patience is a virtue I suggest that you should leave it 2 more days to check the SG is stable - if it is, bottle it them

Well let's leave the question of whether or not you are crazy to one side for a moment The whole reason we use malt rather than just some refined sugar of some kind is the point you have nailed perfectly Richness of flavour comes from mashing malt If you used 100% refined sugar (as in vodka)...

CT - don't believe a word Andy tells you These are for putting on a seat when you sit down to help with haemorrhoids. That's why he has them

Reply Timothy Taylors are unusual in that they use a malt variety that many other brewers (maybe no other commercial brewers?) use i.e. Golden Promise that has a characteristic clean taste with hints of biscuit and honey - very distinctive and very nice

The until it runs clear advice seems a bit strange Recirculation has two purposes 1. It runs the wort thro the seed husk again, the seed husk contains an enzyme that helps break the starch (that's what's in the grain not sugar) down into sugar hence the more times that you can run your wort...

Your pressure keg will contain the pressure - what ever you do with it - hope you enjoy it

The basic rule is add priming sugar and keep it warm for a couple of weeks for it to secondarily condition, then keep it cool (your mate's garage sounds ideal) to help it clear and condition I applaud your plans to leave it until Jan because in my opinion most people rush their beer However...

I agree - you worry too much Remember, the human race has been brewing beer for at least 12,000 years Long before home brewing forums existed (although maybe not before this forum) Just enjoy your hobby You'll make lots of mistakes, along the way - but just drink them Best wishes OB

The sooner you pitch the yeast (once the temp is correct) the better. Leaving wort without yeast in it risks infection by other wild yeasts or bacteria. The first thing that will happen is that the yeast cells will enjoy an orgy and replicate like mad. You want this to happen because this stops...

No - as long as the temp is right for the yeast, pitch it and then go and get yourself a beer - you've earned it! What are you diluting though?

I am lucky enough to live in the "North" but in terms of connections I couldn't recommend anyone better than brewkegtap

I would say you don't need to leave it at all - just mash away