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One of the good things about getting old and forgetful is that you forget that today was supposed to be a 'dry' day, and you come home from work all hot and sweaty, and straight away pour yourself one of these: This is a Summer Ale from Greg Hughes' excellent book 'Home Brew Beer'...

Thanks JB. A while ago I bought a load of secondhand 'bonbons' or whatever they're called over here. They'd been used for olive oil, and took ages to clean, and so far I've only used one for cider. The good thing is you can use the Speidel air lock: However, I'm working my way to...

Thanks. Good tip Fil! I also thought that the hose might be the problem in getting an accurate reading. I'll probably still give it a go though.

Just read a post about syphoning problems, and thought I would post how I go about moving the beer out of the fermenter. I use exclusively Speidel fermenters. The technique could well be used on other fermenters, but I haven't tried any. The first thing I did was order a few spare caps off...

Absolutely, but a cornie isn't going to last at any party that I'm going to. That's why it's also useful for Ecofass and Keykegs! They will also handle the 5l party kegs. I purchased a fitting which is a simple gas in, liquid out arrangement for a 5l keg. These can be used towards the end...

I think the pump version is worth getting - saves faffing with a co2 cylinder if you want to take it to a party, wedding etc. Also, the pump is ideal if you eventually purchase any Ecofass kegs or Keykegs. However, if you are sure you aren't going to do either of those things then you can...

As was previously mentioned, I think you need to give more information on your process, if you want to get anything other than a stab in the dark answer to your question. You say you heated the water to the right temperature. Was that the mash temperature, or the temperature that it needed to...

The documentation states that they work on standard 5l party kegs. They work on a pump system, rather than co2, but maybe a primed keg would pour without the use of the pump. I haven't used one so I can't answer definitively. Have you thought about the Party Star Deluxe? This I have used...

The 'clean-up' is referring to yeast fermentation by products that may have developed, and be giving the beer an off flavour. You have more chance of this occurring, or it occurring faster, if it stays on the yeast. If you can detect no off flavours, and the beer has finished fermenting, I...

Easiest (and most expensive) solution is purchase a counter pressure filler which is attached to your gas supply and beer delivery pipework, although this is probably over the top for just an occasional bottle. How about chilling the keg down as much as you can, and upping the keg co2 pressure...

Sounds like a good plan!

That's what I could do with. The French are noted for their bureaucracy anyway, and as it is not my mother tongue, that just adds to the problems. I have a lot of interested parties, but nothing can really be done until the legalities are sorted. That gives me a little time to hone my skills...

No, you don't need to prime your beer. Gas it up sufficiently and leave it to absorb the gas. Liquids absorb more co2 at lower temperatures, so try and get it in the fridge. If you are in a hurry, you can shake to corny around in order to gas it up quicker. I tend to whack the pressure up...

I'm just about to finish off installing a brewery in my garage. I intend to eventually arrange all the legalities in order to sell my beer. I have the impression that the legal process and then the marketing of any beer produced is probably going to be more difficult/time consuming than...

Why not go for a 20l Braumeister and 2 or 3 30l Speidel fermenters? The insulation and plaster boarding shouldn't come to too much, if you do it yourself. I would also be tempted to do all the preparatory work for the water and electrics. Digging a trench and adding a couple of conduits for...

Yes, I neglected to say 'using the yeast I use'. There are quite wide differences with the different strains of yeast, although I do like to err on the side of caution with regard to temperature.

I don't suppose you fancy a surrogate husband who will really appreciate your beer?

I can't remember the brewery, but I do remember the 'event'. Went with a mate to pick up another mate from a swimming gala. He was a strapping, well muscled six footer. We were only 14! All went well until I ordered half a pint of brown mixed!! Luckily the barman pointed out my error and not the...

I think this has also got a lot to do with it. They have the process off to a fine art. To have a finished crystal clear pint in 6 days, the fermentation process has to start and proceed very quickly. The breweries probably get it out the door and drunk before any minor infections would even be...

I've only noticed the 'hot alcohol' flavour when the ferment temperature has got higher than I would have liked, particularly during the early stages of the fermentation. It may not have anything to do with it, and be purely down to a young, high abv beer. However, 23/24° definitely rates...