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Iv never had problems with mine, it's as clear as the day I put it in and I ferment long, just my opinion but it all sounds a bit obsessive, plus VWP has a very strong smell you could be inviting problems with it that close to your FV.

I tried using VWP as a soak sanitiser but after a few days a scum developed on top of the water, i later found out it's not designed for this, it's also very aggressive on metals.

For your info Chris I bottled and barrelled mine, bottles were far superior.

Check you out and your fancy "that London" tap water out :rofl:

Defo not done friend. Mine usually take around 3 weeks at 18' I do ferment low though. Rob.

There's a famous Irishman who swears by it!!! I'd mention his name but I might get Ditched.

Beer and a loyal pup what more could a man want. Shame I can't post the video of Minty eating his tea with this on.

Dibs ya hydro!!! :rofl:

Bit confused by your post, but I'd be very surprised if sample jars aren't food grade (EU and all that) No harm done id say, unless, you actually poured molten plastic in :-D Rob.

Music to my ears Tony :party: someone with common sense as well. The only point we differ slightly on is, I tried the soaking in VWP but found the water had a sort of scum/mold on after a week, and researching I found it's not designed for that. It's also cheaper and goes further than some...

Can't fault you Doug :thumb: A great kit and should give you a base idea of what can be achieved. Wfr have you tried New world saison??? Acquired taste but I loved Rob.

Holding steady at 1012, gonna cool it down and hopefully bottle at the weekend, work permitting.

Made several of these kits, got the Mocha on the go at mo. Not sure why people buy highly hopped kits then only add half because the hops are too strong

Golden stag :drunk:

Hi and welcome :thumb: It's a terrible thing to say but in my experience a micro brewery from an online supplier is one of the cheapest routes in unless you look at secondhand sales. That is if your going down the kit route. Rob.

Thanks MyQul the majority opinion was it was a good recipe, goes to show how bad some peoples taste buds are lol.

Might give this a go too, with the ginger and cloves. Tried a recipe from another site, Geordie mild, cloves, cinnamon and raisins soaked in brandy. Don't know what I did but :mrgreen: Mingin!! what a waste

We're all learning or we wouldn't be on here :thumb: I would rack into secondary then mix sugar in and bottle straight away, if that's not convenient now, I'd set it down in the spot your going to bottle in cover it up until your ready. If it's going to be a few days before bottling you could...

Room temp Andy, batch priming is just syphoning into another FV and adding priming sugar then bottling. A couple of things I find help cut down on sediment are fermenting right out, at least 3 weeks, crash cooling also helps. I have to say the ciders I have brewed had v little sediment in...

Get that syphon revved up Mers' :clap: