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Glad to hear it pedro. I bottled my first brew last Friday. Has another week to condition, then a bit longer to mature. I'll try one at Christmas but it will still be a bit young. However. I tried a sniffer at bottling time, and you know what? It actually tasted like beer. Old beer, the kind in...

Oh, nearly forgot, don't want to hijack pedro's thread which was about San Miguel and Estrella Damn. I don't think we're going to find clones of either, so, maybe you have a comment about these suggestions pedro? Maybe someone can suggest another recipe instead of SM/ED?

Thanks a lot Clarence. Appreciated. I've been on CML and stuck what I could find in my basket. I couldn't find Diamond or W34/70. I couldn't find sour grapes /acidulated malt either but it's available on The Malt Miller so I'll have a look to see if they've got the other stuff. Thanks for...

Thanks Clarence, I'll take you up on that offer any time you like. I find most lagers just a bit too bland. I like dark beers, so a lot of lagers don't measure up. I had dark beer in Prague some years ago and it was delicious, another dark beer in South of Spain in a few bars but not...

Yeah, you're probably right in all that. Anything tailored to your own preferences is going to be better than a mass produced item, be it artisan bread, jewellery or beer.

Hmm, think the air we breathe has been around for a lot longer than a year. No indication its going off. Its just that mankind is polluting it. The world keeps recycling and regenerating it. I know in scuba diving, there is concern that old air in a tank (the standard stuff is ordinary...

Yes, I think it was. Well done! I recognised the name when I read of the recipe but couldn't think of it for pedro. Not sure of the book title, but it ease old, but almost certain it was Dave Line. Will at least pedro has some more interest in his thread! I don't drink lager except in a pub...

I did come across this clone for Stella. Not the same, I know, and can't vouch for the authenticity but perhaps someone else could offer an informed opinion. https://homebrewacademy.com/stella-artois-clone-recipe/ There's also this kit...

As mash said, warm small amount of oil gently with thermometer in. The flick method should work though. Maybe give it another go with more "flick"?

Hi pedro I had a look for this just a few days ago. Wasn't looking for a kit but a recipe. I found mention of a clone recipe for SM but it was from an old book (pre-2010 I think) and the comments weren't particularly favourable. Seem to remember it used rice and golden syrup. Don't think anyone...

You might be right Frisp but it might also be difficult to keep it at the right temperature - a lot of unheated air above the heat belt. Having tested it, with 5 L in the bucket, the tap is only just below the surface, and siphoning is difficult because the wort depth is shallow as its spread...

Now, moving on... I'm planning my next brew. Already got the kit, (yes, planning to reuse the recipe later on if it's good by buying the ingredients). For a fermenter volume of 4.5L, how much headspace should I allow. I have a 15L bucket. Couldn't get anything smaller local, but thought it would...

When boiling, jof, I thought it had to be uncovered? Something about boiling away impurities.... or did I imagine that?

Thank you Frisp, that's more than very useful. I've looked at Brew father Beer smith and other and just went dizzy. Now I have an idea how to use it properly, I can foresee many hours of fun copying recipes and toying with quantities.

I'm sure you don't intend any malice, but I think that's a little harsh. Most small kits are a similar cost, they work out disproportionately pricier because of their small size. About £3 of the cost will be postage. I'm sure you wouldn't suggest any of the forum sponsors who supply small kits...

Was 16L what you started with, or finished with? I'm curious how much evaporation there was.

Best of luck with it Matt. acheers.

Yes, obviously there is a law of diminishing returns. You could repeat the mash 10 times, but if each wort is getting weaker, then the whole wort is getting weaker and you'd probably be better off with less wort but more concentrated, after all, not many people want to make 60 pints of 2%ABV...

Better than nothing YF, but probably won't last long, and if Boris is right, they'll be no more. But at least the brewery is still going OK and their financial don't look too bad, just depends if there is enough demand for what they make. I did read that they're only a 15 bbl setup. That seems...

If the first mash is 60 minutes, why is the 2nd only 30 minutes? Obviously the grain will be partly depleted after the first mash, but how did you arrive at 30 minutes for subsequent mashes? Experience? Advice elsewhere? It's an interesting technique, I'm just interested in how the dynamics work...