Search results

Regarding kits everyone seems to rave about Youngs American IPA - mine is currently bottle conditioning so looking forward to trying it. Coopers Stout and St Peter's Cream Stout seem to have a solid reputation if you fancy something dark. I recently picked up some bargains from The Range: Make...

If it's not the water then fermentation temperature control and ensuring good cleaning and giving each stage enough time seem to be the standard advice. And don't use ordinary table sugar. There is actually a lengthy thread about this: The Homebrew Twang experiment.

What do you think it takes to achieve good results from them? I get the impression that using the supplied kit yeast and without "pimping" with extra ingredients they are not as well regarded as many other kits. I was thinking about buying a bunch of Morgans kits to combine for toucan/two can...

I will do that and will try to find a small container. I've got plenty of water bottles, but I suppose the issue is whether it will oxidise if left in one?

Orange and mango - sounds quite chunky! Did you use juice with bits in it?

Yes that will work.

Nearly two weeks since racking it off my red grape and apple juice wine isn't showing much inclination to clear. I've picked up some finings from Wilko which are described as being sufficient for 23 litres, which presents two questions: 1) As I only have 4.5 Litres of wine can you use too much...

Actually this video seems to contain the information you need:

Depends what result you want. Using two cans in one brew will give the beer a lot more body and flavour. Are you going to add sugar? If you still add (say) 1kg of sugar with 2 cans it will be strong (7% or more) as well as tasty. So that's what I would do. :-) One packet of yeast should do it...

I've come close to buying some of the Morgans kits with a view to doing some two can brews, but on searching for more information found lacklustre reports that put me off. It certainly sounds as though the included yeast isn't great and so it would seem wise to use something else.

How is it going? I'm toying with trying this out myself with 4 jars of ASDA seedless strawberry jam...

I think a key factor here is that when fermentation gets under way sufficient CO2 is produced to protect the beer. When I was into full mash brewing some years ago I did not use an airlock at all for primary fermentation (although I did then transfer the beer to a secondary container under...

Started on Saturday with 2 litres of apple juice, mug of tea, 780g of sugar, some water, pectolase, yeast nutrient and super wine yeast compound pitched at 24C. Added another litre of apple juice last night. It is bubbling away and the contents of the demijohn have changed from being clear to...

Decided to make some apple juice wine last weekend, partly to see what the difference is to the turbo cider I made recently. It seems to be bubbling away but there is still almost no sign of any foam or yeast on the surface. Anyone else experienced this?

Both! I put most of the hops inside some stainless steel tea infusers, but the quantity supplied with the kit was to much to fit so some went in loose.

After adding the hop pellets it bubbled away again for a few days but no discernible change in the gravity from 1010. Bottled it yesterday and discovered that amount of hop pellets leads to issues with bottling. Tried filtering using the Little Bottler but it kept clogging so eventually switched...

Only the true Boddies denies its divinity.

I made my Coopers Irish Stout kit on Friday with 1KG of Youngs Beer Enhancer and short brewed to 21 litres (it was 20 at the time of filling the fermenter, but when all the froth finally settled down it seemed to creep up to 21). Gravity looked to be about 1042. Today found that the fermentation...

I'm assuming that pitching yeast from a previous brew that contain the remnants of dry hopping is not a good idea. If it's fine, then please tell me now! Otherwise, can you just filter the hop bits out? For example scoop up a jar of yeast when you have emptied the fermenter, then pour it...

What have facts got to do with it? The issue seems to be that it probably feels true to those that get information from the UK's permanently enraged right wing press machine (Mail, Sun, Express etc.) and don't realise that their social media feed and YouTube algorithms have become an alt truth...