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I think you got away with that one 😂

Beer in the fermenter, dinner all prepped and now time for my first drink. Think I will start from the right. Merry Christmas all acheers.

Starting with a Japanese Witbier. It's a little dry but with a hint of orange and moderate amount of coriander makes this rather refreshing.

Clawhammer Supply I find the most entertaining, the guys seem half baked most of the time! Homebrew Challenge is slightly more serious but more informative. The Homebrew Network is good for longer more detailed videos. Although 95% of the time they are not covering homebrew The Craft Beer...

Same here, a rather basic setup for temperature control but its effective and takes up less room than a fridge. A fridge/freezer setup would be the best approach but if that is a route you would rather not go down then this works well, and if you are also happy to use Kviek & Saison (also some...

You will be fine to use it for bottling as its a form of sugar and should add 'something' with regards to taste. Personally I would add the correct amount to boiling water and mix vigorously, then pour into your bottling bucket for batch priming and mix well with the beer. Doing the above...

Currently a no chill brewer, doing all grain in an apartment means storage space is limited and so far there has been no issues. Follow the steps given by Foxy above and your good to go. What I have noticed is the wort will get to around 40 degrees in about 7 hours when left indoors, it will...

Variety is critical for me and almost as important is being experimental. It would be more cost effective to buy 1 big sack of MO, some English hops and a few packets of Nottingham yeast that will be reused for several brews but that would see me with an endless supply of a similar type of ale...

Used 2KG in a winter ale about a month or so ago, there was another 2KG of Munich malt along with some some brown and melanoidin malt (stupidly never made any notes) but there is a very strong English strong ale flavour in the 2 bottles I have had so far. It clearly needs a long conditioning...

I used Lallemand Nottingham for the first time last month, it was done in 4 days but left it for another week for cleanup etc. Good attenuation, very quick, cleans up perfectly and drops out perfectly in the bottle and FV. May become my default for ale's

I have but this was my first kolsch so probably not the best person to ask, the yeast performed far better than expected so the beer was a little thin but still enjoyable. I used a good portion of Munich malt which really shines through. I also have no brew fridge so no lagering was done...

For all the ingredients needed for a brew then a word document with the help of Brewers Friend, easy to store and handy for ordering grains online. Also good for detailed notes after the brew. However I will not go without my trusted notebook and pen, IMO vital for an instant reference on a...

With regards to the commercial stuff, I don't think I could ever fall out of love with 'beer' but I can go of a certain category for a while. I love a cold decent cider in the summer chances are my next one wont be until summer 2021, a good lager or pilsner is also lovely in the summer as is a...

That would have been helpful if I included that! 2 packets of Mangrove Jacks M47 Abbey, smells rather funky 😁

Had my first bottle last night and it was lovely!! pleasantly surprised considering it was a bad brew day and this was a recipe I made up while on Get Er Brewed. As a Belgian beer fan it clearly needs a few months conditioning to really shine but it has a lovely complex taste, colour is...

Lallemand Nottingham, never seen anything stick to the bottom of the FV like it! although it was only bottled last Friday the yeast has made a lovely compact firm line and the bottom of the bottles

Not really sure what this is, I'm going with a Belgian Abbey but it could be a Dubbel as its very dark (SRM 50) and will be around 8% 3KG(41.4%) Pilsner 3KG(41.4%) Abbey 750G (10.3%)Chocolate (malt) 500G(6.9%) Special W 25G Magnum @ 60 min.

90% so that will work a treat, when I did kits I used to throw the bar in with the boiling water to mix with the LME but if that is not an option then just break it up and stir well. The yeast will do the rest.

This is the bar in question from Lidl, £1.49 which is quite a bargain. Used these a few times in brews before which give a lovely chocolate flavour and aroma without being overpowering

While bottling my London to Munich winter ale (left) I thought it was time for a well deserved Proper Job after a good day with work and a 4 mile walk with a friend. Not the most exciting beer on this thread, but there is something that is just 'right' about it