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:cheers3: :beer1:

So would we get any funny looks rocking up with kegs or a fermenting vessel? :beer1:

I usually pitch it mid to high twenties due to the fact I live in a top floor flat, just checked and it's on 22c now. So its take 3 days to drop 4c, using ale yeast at the higher temp range should produce a more maltier taste so hopefully it won't be too bad!

As the title states, i’ve brewed a stout kit today used rehydrates crossmyloof ale yeast and the fermentation has erupted!! Kicked off within 2 hours and now my blow off tube sounds like some heavy metal bass drum lol! I’ve left a good 4 inches as it never rises that far but it’s pressed...

They have a bottling bucket because you can add your priming sugar and bottle from there, if you bottled from the primary FV it would be riddled with sediment.

I found my sediment went down by a good 3/4

The best thing I did was upgrade the bottles, I used PET bottles once and didn't like them. For £26 you can get 50 x 500ml bottles here https://www.ebay.co.uk/itm/50-X-500ml-BROWN-AMBER-GLASS-BEER-CIDER-BOTTLES-HOMEBREW-NEW/271222053634?hash=item3f26181b02:g:zN8AAOSwwbdWMjaL If you do beer kits...

Evening All, I'm brewing a St Peters cream stout kit next week and hope to turn it into a clone of Stealth breweries Mint Spy (Sweet mint stout), I'm no stranger to sweet stouts and I think they're great. I've currently got a tincture of vanilla absolute and soaking 3g of shredded mint leaves...

With the lactose front I tend to go with 25g per litre (500g per 20L batch) and its worked great, great mouthfeel and not too sweet, I wouldn't add rolled oats in a kit beer only AG. LME works fine, I used it in a wilko chocmeister stout kit and could confidently say I don't feel changing it...

03-10-1994, started home brewing young after enjoying sweet stouts and IPAs! Additionally watching too many youtube brewing videos!

Evening all, I’m going to be brewing a clone of Mint spy (sweet mint stout) and was curious as to whether I could condition in a corny keg? Ideally i’d like to leave it 6 months and serve around Christmas time, my thinking behind this would be to charge the keg with a Co2 bulb and purge a few...

Evening All, I'm looking at buying and brewing up the above mentioned kit, I've conditioned stouts before in bottles etc and it's got me thinking... Could you condition in a corny keg? So once fermented and transferred i'd charge the keg with a single Co2 bulb and re-charge say every two weeks...

1 - How old are you. - 24 - Youngest I believe? 2 - do you have a beard. - Nope 3 - what do you weigh. - 97kg / 15st.4 4 - what percentage of your hair remains - 100%

I dry hopped with some cacao nibs and thought i'd have a little taste and has changed massively! ever so slight sour now and very stouty, in my other fermenter though it looked kinda like it had the start of a pecille infection so fingers crossed it's all good. It had a fizzy smell to it (weird...

Just tasted mine after fermenting for 6 days its dropped from 1.052 to 1.010 smells like a nice chocolate stout but still tastes sour, no sign of infection so will just wait until the 2 week point! thinking of doing a dry hop with cacao nibs too

I've just sampled the wilko chocmeister stout kit it's been fermenting for 6 days and its dropped to 1.010 from 1.052 so i'm happy with that but it tastes quite sour? I'm OCD about sanitation so its 100% not that and it doesn't look infected either!?

this has happened to me both times i've tried brewing, made a galaxy smash which turned out very sour and i've got a stout kit almost one week gone fermenting! I took a reading today of 1.010 which is on track i tasted it and it tastes like a stout should but with a sour taste!? going to do...

I know how much sugar i need... it's the volume of water to dissolve that sugar, do i stick to a cup or scale down?

Evening all, with regards to carbing up my beer... I've read that you should use a cup of water to dissolve the sugar for a 23L batch, i've got two 8L batches and they'll be bottled up soon. With that in mind should i scale the water down or keep it at a cup per batch? I need to use 40g of sugar...