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We used to block the end with a potato. It certainly improved the crackle when you'd cleaned the exhaust.

Burning wood is carbon negative, since the tree has absorbed CO2 it's whole life and only a proportion of that it returned to the atmosphere when you burn it. They are always telling us to reduce our CO2 output but not in this case. They're asking us to do the opposite. I heard on radio 4 (so...

I BIAB (heavily modified!) and using your ingredients I would have expected 15 brix ie. 1.061 OG. I'd just use a hydrometer to see where you are now. You've got a few things in there which are going to leave unfermentables so I wouldn't be surprised if your FG is a little high.

I find that if I cool to 80C I get a bigger, fresher hop hit than if I add any earlier. I also find that doing it this way even pellet hops add little extra bitterness. I give it a 10 minute steep. I've tried longer but thought it made no discernible difference. My chiller is a bit slow, needing...

Kits always tell you that it will be ready in half the time. They must think we're desperate to get drinking it. Which we are:beer1:. Having said that time is the brewers best friend!

I brew the type of beer I most like drinking. I've evolved my own recipe over 130 AGs and generally only change the hops.

You may just need to give it time (the homebrewers best friend!) to improve. Kits are notorious for the twang.

Bubbles in a syphon tube are likely to be CO2. A beer has considerable CO2 dissolved in it at the time of bottling. When it gets disturbed the CO2 is released. You just don't want to get bubbles or foam in the bottles since this could be caused by the stream of beer mixing air in to it. If the...

I used to no chill and it seemed to work well. The difference that I got with chilling was that the late hops gave a much fresher and more intense flavour. You can always reserve more hops for dry hopping to mitigate any effects that no chill has. The danger of allowing your mash to cool before...

Your sample needs to be close to, usually, 20 celcius because that's what your hydrometer is standardised to. A couple of degrees either side is near enough to not make a measurable difference.

92 500ml bottles of pale ale and a nearly full 23l keg. Plus 23l in the FV. I don't drink especially more over Christmas and new year. I just plod along steadily! I'll save a couple of bottles tonight by going to a party on a canal barge. Splice the mainbrace:beer1:and happy Christmas one and...

I'm brewing today using Amarillo for the first time in years. I used to use it a lot, often combining it with Citra as a dry hop. I've named my beer Austin Atlantic. I always use classic car names.

Boiling with the lid on should not cause problems with most types of base malt, such as Maris Otter. I used to have an electric stove and without the lid it wouldn't boil. We now have an electric Aga with a massive hot plate. Happy days!

I would expect that a sodastream would cause beer to overflow everywhere, like it does if you add a cordial before you add the gas to the bottle. As terrym says check for leaks then you can always add more sugar to get the fizz back.

Gooooooooooooooooooaaaaaaaaaaalllllllll!!!!!!!!!!!!!! My vote just tipped the balance in favour of TTL from the draw that existed. I agree they are both superb but my long term history of enjoying landlord made it an easy choice.

I don't know the grape variety. It's not my vine. This is the first time it has produced grapes big enough to do anything with. The clarity of the 2 bottles is now amazing without any finings. They've had just over 2 weeks of secondary fermentation.

A pale ale bittered with WGV and Chinook for late/dry hopping.

Looks good, to me. It should be seriously hoppy and not overly bitter.:beer1:

It's always possible that grassy flavours are just an old wives tale. I know some add dry hops to the keg!

It's probably a "how long is a piece of string?" question but I've made a sparkling wine from Lancashire grown grapes. I crushed the red grapes and got pink juice at 1.085 OG. I've fermented with a champagne yeast, put it in champagne bottles and primed. I only have 2 bottles so I want to drink...