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Not sure how it would compare next to a true Belgian beer but I had a bottle of my AG Dubbel a couple of days ago which was really good. Looking at my notes just now I see that I made it in October 2016 so has had a couple of years maturing. Don't really have any tips but this is the recipe...

I use a shelf from a greenhouse over the sink. https://goo.gl/images/nfumwg

I've used it a couple of times and find I get more strawberry aroma rather than melon, although that is there too. Last time I used a bit of honey malt in with the pale malt and that worked well.

Hi Martin, How is the fruit beer going? How long did you leave it on the fruit before bottling, assuming you have got to that point? Just about ready to add the fruit to my batch. Andy

I use a siphon rather than a tap so hopefully keeping the end of that under the floating fruit will stop it clogging up too much. Cherry porter sounds great - you need to change your username!

Everyone was a novice at some time! Looking at the Solomon Grundy kits, you'll still need something to ferment the wine in. If you don't use the water bottles you can get a 25l fermentation bucket for less than a tenner.

That makes sense seeing as they are mostly made up of water.

That looks fantastic. Can't believe how much colour it has taken on! Was that four kilos into 20l of wort? Not that it is a big issue, but how can the ABV be calculated when fruit, and therefore sugar, is added part way through fermentation?

Ignoring the sterilising issue, could the larger kits not be split across two of the 19l bottles?

The Inkbird HET-F001 Foldable Thermometer Probe would be great.

As mentioned above, I'll be making a blackberry beer as well as the raspberry one in the next couple of weeks. Not used fruit in beer before but when I've made wine with blackberries, it has taken several weeks before fermentation has finished. Maybe something to do with the type of sugars in...

Interesting to hear how you get on as I'm planning to do the same in a couple of weeks with separate batches of raspberries, blackberries and plums. This site recommends pasteurising the fruit before adding to the FV. http://www.port66.co.uk/fruit-additions/

Just to add to Dutto's excellent guide as you ask about priming, carbonation = priming. Brewer's Friend has a priming calculator to show how much sugar is needed to carbonate. https://www.brewersfriend.com/beer-priming-calculator/ This is for batch priming. I don't know how you have primed...

I only use HBC now. Usually deliver in two working days and the DPD tracking works well. As said above the Hook Head malt is really good although I got a sack of their propino a couple of weeks ago to compare. Any one tried it?

I just found out there is a freeze drier at work so going to see if I can use that.

How much hops did you use? I've just picked about a kilo of Fuggles and Goldings today.

I've just been offered some fresh hops, Fuggles and Goldings, by someone on my allotment. If I want to dry them before freezing, what is the best way to do this? Low oven? Hang them up in a warm room?

Thanks Ade, hadn't thought of that but obvious really!

Where did you get your replacement bazooka filter? The ones I've seen screw in but the one with my Ace is attached with a jubilee clip.

Totally agree. How far back do you go bearing in mind that even the name of the country derives from the Angles, a Germanic tribe, that settled in parts of Britain after the Romans left? https://en.m.wikipedia.org/wiki/Angles