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In early days it was temperature which caused most of my problems. What I had not considered was a stick on temperature stick will show some where between ambient and brew temperature, there is nothing to insulate from ambient, using a sensor you can insulate with a simple sponge so very close...

Do you really have an option? I now use a brewing fridge/freezer and can control the temperature quite accurately, however when I started my only control was where it was placed in the kitchen, I had a stick on thermometer which changed colours in 2°C steps, the central heating turned off at...

It's IPA designed to be transported from UK to India in days when there was no refrigeration and it would sit in the hull of a sailing ship for months, even today IPA is stored outside for a long time for it to get the traditional taste, so with this beer clearly it should not be cooled during...

You are right, not been long, I wanted to get a second brew going for the new year, it really does not matter now, both running so as long as bottled in time to drink I'm OK. When at home it was normally a 21 day cycle from start to bottling, and it would often stay in bottle for 6 months...

OK got home again, I think your right hydrometer check before I bottle, set at 22°C it was only at 21°C so seems it is struggling with temperature, set a second one off now, used 2 bulbs so 16W this time, the garage is integral, but with not heating, since not living there heating turned...

I think there is a big difference between a beer tasting like one expects a Lager and real Lager. I have done only kits, and never found a kit beer yeast which will do much under 18°C even then it depends where measured, with a sensor under a sponge or bubble rap so insulated from outside...

Finally got home, not good news, still only at 17.9°C it looks as if it has started however at that temperature clearly slow, now moved to fridge compartment with a 18W heater no cooling and I hope it will continue to brew, however in real terms lost a weeks brewing time so unlikely ready for...

Best laid plans went wrong, still not got home, now likely snow will stop me, so just cross fingers.

I have many times in early days allowed brew to cool too much, and it has stalled, but once warm again all has been OK.

Like Pavros to start with I did not use a brew fridge, all I had was a stick on strip which gives temperature in two degree interments, and it would in the kitchen hover between 17ËšC and 19ËšC and would start to ferment well, however it would then slow down and nearly stop, so I had to...

I can only cross fingers, my mother has Alzheimer's and I am forced to live with her, the brewing fridge/freezer is at home, so I had a window of opportunity while she was in day care to get a brew started. In my hurry I did not check temperature as filling the fermenter, last time I did one it...

Not living at home, so today it was mad dash home to start a beer off for the new year. Single can kit so it was just pour sugar and can into fermenter top up to 40 pints bang it into freezer with an 8 watt bulb to heat if required. In the main the brews end up at around 18 deg C but little low...

Not living at home, so today it was mad dash home to start a beer off for the new year. Single can kit so it was just pour sugar and can into fermenter top up to 40 pints bang it into freezer with an 8 watt bulb to heat if required. In the main the brews end up at around 18 deg C but little low...

Boiling, cooling, and supply of water is the first hurdle. My hob will allow 10 kg that's 10 litres so for me job one would be to make a support to take at least some of the pans weight, the pan in your kit would not work as it's stainless steel and stainless steel is non magnetic so my hob...

Lager is a method of brewing not a taste, it uses a very low brewing temperature and produces a beer designed to be stored for a long time, not sure how long as IPA was also designed to travel and be stored so think must be looking at years? You can get both light and dark lagers but in the UK...

Coopers stout kit I did I messed up by using treacle instead of sugar, a little treacle may have been OK, but I used all treacle which was OTT. However I have still drunk it.

To make beer we boil the water and keep everything really clean so it does not matter how long it takes to produce alcohol, but to make a beer kit we use tap water and speed is required to ensure alcohol is produced to kill any other bacteria before they can multiply so we do not lager a kit, we...

There are methods to increase the alcohol, but not permitted in this country. The limit with standard freezer is around 20% and you can brew to 20% so really can't see the point in breaking the law. I tried adding extra sugar to Young kits, and could get it to around the 6% ABV but over that...

I have considered it, but in real terms it would need making like the high alcohol wines, basic idea is loads of sugar let it ferment then add charcoal to remove all taste then add the flavour you want, so you do a fermenter full and make alcohol at 20% ABV then do your beer and add the alcohol...

Glass is not a single commodity, there are many mixtures which produce glass, pyrex for example is made with a glass which has a very low coefficient of expansion, that's how it stands heat without breaking, it expands so little, OK that is an extreme, but the point is only the correction chart...