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I went for the 25L Brauheld (stove top pot) as 35L seemed a little overkill and was bigger, plus I did not need 35L... This was my last brew, where I went with a fairly big grain bill and understood I needed the 35L...

How about one of these? =e018b9aa17e376b75cf41801365023a5']Link here

My Weiss Bier, now the Rauchmalt has mellowed slightly the Vienna and Munich malts are really giving this a more complex taste compared to lighter commercial versions making it very quaffable :beer1: .Some carbonation too....

Westvleteren 12 (as seen in my photo) is their beer that has famously over the years been considered the best beer in the world. Do I agree? well it is the best I have tasted (and there has been many!!) Rochefort 10 & 12 are more complex and some may consider better but I thought the Westy 12...

I have no proof of this but I do remember reading somewhere that it was based on the fact that those who drank 14 units or less a week were at a lower risk of becoming alcohol dependant or other issues such as violence related to alcohol . We have to remember we have a massive binge drinking...

I also have good results with Brewferm kits when they have conditioned for a while, if you want a Belgian beer then I would go with Brewferm.

Yesterday was my attempt at a Belgian Abbey: 3KG Bohemian Pilsner 1KG Wheat 1KG Abbey 1KG Carabelge 500g Melanoidin 275g Brown. The wheat was mashed for 20 mins @ 50, everything else was added @ 63 and mashed for a further 75 mins. 25g Perle hops @ 60 mins, 25g Perle @ flameout, 20g Huell...

My Weiss Bier brewed in memory of a very close friend of mine, a fellow homebrewer too

Weiss Bier Belgian Tripel Marzen Strong English Ale (Old Crafty Hen, Abbot Reserve etc) IPA

I currently use the 'no chill' method after a fair amount of research into it and it is very popular in Australia and warmer parts of America where the tap water is always warm. The general approach seemed to be 24-48 hours the wort was left in the kettle etc and anything longer the wort was...

This will be your quickest and cheapest way to bottle your beer in something designed to take the pressure, I have used this method when taking 6-8 litre's to a BBQ etc. for people to try. I prefer to cold crash them and serve 4 pints in 1 go to minimise sediment but you could always just allow...

Declare yourself Spanish? :?::D:beer1:

Its all crushed, have used 5 different 500g bags from them and they were all crushedathumb..

As above their Beerworks kits are good for the money, and they were the best kits I had ever used. If you got to know the range some had 4.2kg liquid malt and they all used 20g yeast. I used their grain twice for steeping grains to get my order up to the free delivery price point and while the...

Going to be making a winter ale next week (depending on delivery) with a combination of Chevalier, Munich and Brown malt for the base. Probably a small % of some steeping grains too so I will keep you posted how that turns out.

Just to bump this thread as I have just had this same error using them for the first time, I used the autofill function on the delivery and payment address but the town and county were missing (which is quite common on sites that use it) so I entered them in. It would seem amending the details...

I have used treacle once and have not bothered since, although it was in a dark Belgian beer so might be better suited to a porter. I see the kit your using contains rauch malt which I have used in my last 2 brews (wheat beer & kolsch) and it has a very distinct smell and taste. I would be...

I completely agree with this and I did this with 2 kits before moving onto extract for a few brews and then on to all grain. One big plus point for me was that if I make a mistake with mash temperature (which I did, being a few degrees to hot) then you still have all that liquid malt from the...

I was under the impression that during the boil there are certain flavours/chemicals that need to escape via the steam produced, and that boiling with a lid on can impact the overall taste of your beer. Perhaps this is more important for people like me who have a stainless steel lid with no...

I currently have this yeast in the FV at the moment for my attempt at my first kolsch. Has gone from 1.064 to 1.010 in 12 days at roughly 20 the whole time. Very happy with that even if its stronger than I was expecting! (from memory BrewersFriend predicted around the 1.014 mark). I only used 1...