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@BeerCat Sounds like it was a real success, care to share your method and recipe? I fancy having a bash at a wine this year and there's a great spot near me for gathering them.

5 days and still going strong, I just cleaned the fridge out, was a right mess but clean as a whistle now. Got rid of the blow off and cleaned the FV, starsanned the lid and grommet, put a clean airlock on. I thought I'd take the gravity, popped the lid a little but not a chance, there's still...

I'm getting on fine but bugger me I'm bored of it. Going to that there London Town next Friday to stay with friends they live next door to a bottle shop, so my pal has picked me up some brews Beavertown brewery, - neck oil, lupuloid, gamma ray, black Betty, Siren craft brewery - sound wave...

Alcohol free berlinerweisse. Not pleasant.

I'm out the house 12 hours a day it'll have to wait! Its bloody freezing in my garage and I don't want to chill the brew while I'm faffing about cleaning it out to be honest. Fridge smelt bloody lovely though :thumb:

Thankfully it stayed on! The fridge is a mess because the blow off jar overflowed with yeast, it started climbing up the side of the FV and the fridge but it's just a pool of liquid on the bottom now I can clean it up at the weekend. Temp free climbed to 21.6 currently.

Yes 3l I just find to stiff otherwise, too much of a faff wetting out. Hadn't thought about it continuing in the bottle TBH but you have a good point given it's going to be bottled for so long. I might then transfer to a 25l bucket (less headroom) and condition it at room temp for 4 weeks then...

Got something similar in the pipeline 2.75kg MO, 250g crystal and 350g flaked wheat for head retention. Bittering and whirlpool with first gold. Aiming for something similar to 24 carat gold by Liverpool organic brewery. Incredibly cheap brewing! What OG did you get?

I don't think I do anything different to most people be honest. I always mash at 3l per kg otherwise I find it's just to much palaver and I do like to make sure it's been very thoroughly turned over and wetted out before I recirculate. The other thing I do is throttle the pump so nothing is...

The lid on my FV looks like an upturned wok, I hope to god it stays on or there's going to be a right mess in my fridge in the morning.

Totally agreed @Dutto I'm expecting 1.010 with the high sugar, low mash temp and healthy pitch rate. I do have an RIS finished about 1.024 which I bottled last March and that's fine if a little over carbed now. I used this recipe on here in the end, http://www.candisyrup.com/recipes.html they...

Little bit in Wirral, hope I'm snowed in the morning but it be a very rare occurrence. Bummer.

I don't have any kit brews left that I could send you but if you want to know how good a kit can be make either a Tiny Rebel Cwtch or a Young's American IPA, they're both superb done careful and slow.

It's worth having a play around with, you add each component to the fermentables and it calculates the gravity and colour and then adjusts as you add or amend, So you could put yours in and adjust the volume or extra sugar and it updates the outcomes. Set it to extract unless your using grains...

Ran it through Brewers Friend for you. It'll probably go to 1.006/8 so slightly over 4%. You could brew it to 20litres for 4.5%, Throw half a kilo of sugar in for another 1%, personally I would do that but wouldn't use any more than that it would ruin the body of what should be a nice kit...

What are the weights of the ingredients? (Not the yeast)

I've got too much ale in stock needs drinking, but I still need to have something on the go at all times, it's a sin not to after all! So keeping with my theme of brewing something to lay down and condition for a long time(last brew was an RIS) I thought I'd go for a real long termer this time...

Yep! the more I read about it the more I'm realising that a bit of guesswork is needed :?: I'm in no rush anyhow now, I've got 2 cubes full of fresh wort from my Brewday today so when the yeast is finished working I'll crash it till I'm happy, probably a couple of days then pitch it in. Thanks...

Rochefort 10 clone today, made my own candy syrup on Friday following this thread from 2011 https://www.thehomebrewforum.co.uk/threads/how-to-make-belgian-candi-syrup.12754/ Took the time to get it proper dark, about 1.5 hours I reckon, and I made a litre more than needed for use later on.

@ericmark when you try all grain your beers will be a. much cheaper, and b. much better than anything you can get from Lidl for £1.41 a litre. If you wanted to monetarise it you'd be comparing four for a fiver in the supermarket with your homebrews, which if not hop heavy could cost you less...