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I have always thought that with unrefined sugar there is a slight risk of infection more so when the packet has been open for a while and it's better to be safe than sorry.

My advice would be boil unrefined sugar for a couple of minutes then let it cool before adding it.

Here you go here is the how to link. http://www.youtube.com/watch?v=GGWJwABMcVA

This is what you want http://www.ebay.co.uk/itm/IMPERIAL-SIZE ... 33782720b6 Select BS008 from the drop down menu. I recently watched a how to video on changing them and as soon as I find it I will post a link.

Many thanks for the link Oscar. Even with the sound off it is interesting. The camera work is very good much higher standard than the usual U Tube production. I am sure that the cameraman must be a professional also the editor.

Crystalweiss?

I think that I might have asked this question before but here it goes again! Do people brew wheat beer because they are closet cider drinkers or is it simply that they have difficulty in brewing a nice bright pint?

LeithR said "Blessed are those who go round in circles for they shall be known as wheels" Presumably then those who go round in big circles are the big wheels in society!

This certainly gives proof to the saying Artists make wine Engineers make beer

I have made ginger beer a couple of times using Champagne yeast and for my taste I found it too dry. If I make anymore I will try Safale SO4. Which like Champagne yeast settles down really hard but hopefully will leave a bit of residual sweetness.

:thumb: That's exactly how I see it

What riots?

Fortunately I found out very early that you never permanently delete anything from face book once its there its there. OK Joe Bloggs cannot access it but it still belongs to MZ.

:thumb: :thumb: Follow this advice and you won't go wrong. :thumb:

. As a quick guide this is what you should be doing. Ferment for about five days then transfer to second FV by means of a silicone tube attached to the tap which reaches to the bottom of the second FV. Add finings ( gelatin works well ) and leave for a further seven days. Transfer again using...

Here are a couple of suggestions. You can eat it as it is rich in vitamin B. In fact in the 1960's Whitbread had a yeast dispatch department which would send out, free of charge, tubs of yeast to people with skin conditions such as acne. You can throw it in the boiler with your next brew as a...

Interesting but nobody has mentioned the difference in time it takes to condition in casks as opposed to bottles!

I have just revived yeast from a 30 year old bottle of Courage Imperial Russian Stout using this stir plate. I put the starter on the stirrer and left it for 48 hours then switched it off. After another 24 hours there are definite signs of yeast activity and I have restarted the stir plate. How...