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Ferment until final gravity is reached ( about 5 days ) rack into another vessel and leave for 7-10 days. After 4 days add finings and then at the end of the 7-10 days rack into the cornie add 80grs sugar give a squirt of gas to seal the lid. Wait a further three weeks before sampling. The first...

Sorry didn't mean that one to be there! Hope nobody was offended

Hi The compensateur does not remove any co2 all it does is slows the delivery rate so that less co2 escapes in the proces and remains absorbed in the beer. Anywhere that you buy your ingredients will be cheaper if you collect rather than have them posted. Not true if you live in England where...

I thought you might be iterested in this http://www.roscha-bier.ch/bild.php?id=252 This guy is Swiss and he is holding a brewing demonstration in September. He is a really great guy and is passionate about beer. He is proffessional musicien who works as a bricklayer and he runs his little...

Hi again Just looked on the map and I think he ( his brother ) is in Stuttgart which is not a million miles from you. If you are really interested a can give him a ring a find out.

Hi The tap with a compensateur is the one to go for. Otherwise you with end up with half a glass of foam and have to wait ages to pour a full glass. This guy http://toutpourlabiere.com/index.php?pa ... rie&cat=50 does a tap with a compensateur that clicks straight onto a cornie. I started with...

Hi I use both cornies and plastic barrels. Two cornies in a fridge with taps for lager and wheat beer and barrels for ales. I sometimes put a barrel in a fridge during the summer months when it is just too hot to serve it at the right temperature. Contrary to popular belief you can get crystal...

What did his beer taste like though?

+1 Works every time for me. Try this instead of VWP it costs less and is most effective. http://www.themaltmiller.co.uk/index.ph ... oductId=82

Where exactly in France? I'm here also. I can't see you on the map

Go down to your local swimming pool shop and buy 5kg of Calcium Hypochlorite. Two teaspoons will clean and sterylise the dirtyest barrel/cornie you can find. I use it all the time. At that dilution rate it will last a very long time.

A thought popped into my head yesterday regarding Wheat Beer. Do people make it because they a closet cider drinkers or because they cannot brew a nice clear bright pint?

Quote: I know the Theakstons brewery, for one, has open-top squares. I think the tour guide said the yeast head protects the beer, though how any flies or nasties sitting on it don't sink back in eventually, I don't know - maybe someone can help to explain! : Unquote Perhaps thats why it's...

The best way to see the difference is next time you ferment is to put the lid so that it only covers two thirds of the fermenter and you will see that the third that has more access to oxygen will have a head substantially bigger than the other two thirds. As I said when the vigorous ferment...

[ This is definately news to me, as soon as I pitch it straight into a plastic container with the lid on, isnt that what everyone else is doing? Nobody ferments with a tight fitting lid. As I said just place the lid on without sealing it and when active fermentation is under way move it...

What know you of England whom only England know? Nice and warm here today I'm just getting the pool ready for a long hot summer!

Hi Hobbins I am going to try this recipe when we return from Thailand in a couple of weeks time and will post an update. IPA

With all this eagernes to use cornies and forced carbonation etc has anyone got a recipe for Watney's Starlight or Red Barrel.

After a modest success with my Pelforth Brune recipe I am now going to try for a Leffe Blonde clone. I am going to use this recipe I found on JBK by Mysterio as a starting point. mysterio wrote:6 US Gallons OG: 1.065, IBU 25 5kg pilsner malt 227g wheat malt 227g aromatic malt 680g cane sugar...