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Great! I don’t have temp control but made this towards the end of July so it was pretty warm to get the best out of the yeast.

Yes it does come through really well. I didn’t want it to be too overwhelming and three was about right for me.

Hope you wouldn’t feel the need for extra bubbles. http://m.youtube.com/watch?v=fSLe52Lflbw

Here you go: 4.5kg Pale Malt 15g Admiral @ 60 25g Saaz @ 5 1 teaspoon coriander seeds @ 5 3 green cardamoms @ 5 25g Saaz @ 80 degrees for around 10-15 minutes 1 pack of Danstar Saison yeast OG 1.052 FG 1.00 ABV 7% IBU 26

I made a cardamom saison last year that goes really well with any curry.

2+2+2 is 2 weeks fermenting, 2 weeks in the bottle to carbonate at room temp (approx 20 degrees), 2 weeks conditioning at a cooler temperature - a cellar is ideal if you have one. This is only a guide though. Sometimes it can take longer to ferment out or to carbonate. Different types of beers...

Hi, welcome to the forum. I’m in Sheffield too. You may have already seen the thread but there is a homebrew club that meets regularly at the Sheffield Tap. https://www.thehomebrewforum.co.uk/threads/sheffield-home-brew-club.80240/page-7

Two weeks.

This is the one I use. Had it about 4 years and works perfectly. https://www.home-brew-online.com/equipment-c40/home-brew-online-bottle-crown-capper-metal-p1587

Cheers, I guess that will kill off anything that could harm the wine too.

Totally agree, it seems so wrong.

What do you soak the raisins in? Just water or some type of spirit?

Can’t really see much in your photo but I’m sure it is fine. When I made some hot sauce recently, it was about a week before I saw any bubbles. Even then, the bubbles were quite small and there weren’t a lot of them. The sauce turned out really good.

I know, why would anyone ruin perfectly good fish and chips with that? Straight up salt and vinegar for me.

No not tartar sauce, it is brown sauce thinned down with vinegar. It tends to be only offered around the Edinburgh area.

I’ve used Styrian Wolf recently for an IPA and really like it, one of the best beers I’ve made. Quite a strong tropical fruit taste especially mango. There was a bit of Styrian Cardinal in there too.

There are a few international and Chinese supermarkets nearby that have it. I'm sure pak choi will work fine. I've had it in the past made with bog standard white cabbage.

Funnily enough I'm making some this weekend. Plan on using Chinese (napa) cabbage.

The standard 308 would be great.

Cheers! Just what I thought of when I read your description. I wasn’t thinking of cloves, don’t get that from coke at all although others might.