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Another +1 for Wilko Gervin. I always have some in the fridge and it always does a good job.

I've just PMd you.

In the end I didn't have time to get to the LHBS so just went with what I had. A sample today tastes quite promising but the bugger's stuck at 1016. Just added a bit of sugar dissolved in boiling water and turned the heat up. Hopefully I'll be able to get it in bolted next week.

I've got something for this. My first competition, how exciting :lol: I'll try and get it packaged up and in the post tomorrow! :thumb:

Cheers fellas, that's exactly what I'm looking for. :thumb:

You're from the same neck of the woods as me. Welcome to the forum. :thumb:

Morning all, I've done a couple of brews in my new boiler with a 2.4kw element. Once it gets up to boiling it seriously goes! It's a bit more vigorous than I really need. Can any of you electronically minded folks suggest any kind of voltage regulator so I can turn the heat down a little...

Normal granulated sugar for me too. I always use this calculator to work out how much to use. http://www.brewersfriend.com/beer-priming-calculator/

Yes, that's a sign of a healthy fermentation. When you come to bottle or keg that layer will cling to the side of the FV and be left behind. :thumb:

If there's a foam (Krausen) on the wort, then it is fermenting. Sometimes airlocks just don't bubble. One of my fermenters has never bubbled. It might be that the lid, or airlock itself isn't a completely tight seal. Nothing to worry about - take a hydrometer reading after 2 weeks and see where...

I've just dry hopped a pale with some admiral and chinook. I only used 15g of each though (I think). I have no idea what it'll turn like. As Rob said, I'd only be using a bit for bittering at 60mins with no late additions so probably wouldn't actually get much of the flavour of the hop...

I'm tempted by one of these myself. I deserve a treat don't i?:lol:

I first got into brewing when my brother and his wife bought me a kit a few years ago. I did a handful of kits and extract brews then I saw Clibit's famous post which got me into all grain. I've always been a creative person and I like the idea of creating something from scratch. I also like...

I saw that on Twitter the other day too. A lot of home brewers in the US are saying that they won't use them any more. It'll be interesting to see now this pans out.

Morning all, I'll be doing an oatmeal stout next week. I have some Admiral hops left over so wondering if these would be any good in a stout? My thinking is that the slight orange flavour they're meant to impart might work quite well against the chocolate malt. I can easily pop out and...

That recipe is very similar to a porter with Northern Brewer I've done a couple of times, and it came out great. Personally I wouldnt see much benefit in an extended boil time. Go for 60 minutes IMO. Let us know how it turns out! :thumb:

The same is to be said of my research :lol:

I've been trawling through John Palmers water treatment section this morning. Regarding sodium additions he says "At levels of 70 - 150 ppm it rounds out the beer flavors, accentuating the sweetness of the malt. But above 200ppm the beer will start to taste salty. The combination of sodium...

Hot soapy water and a dryer sheet. http://youtu.be/Z48epDfDxpM https://www.youtube.com/watch?v=Z48epDfDxpM&feature=youtu.be

I was just reading this article this morning http://www.brewersfriend.com/2009/07/25/dry-hopping-beer/ It suggest dry hopping should be for not less than 10 days, but I, like many others on the forum go for 4 days. In Brewdog's DIY Dog, they suggest that bringing the beer down to 14°C...