Search results

Hi, I'm brewing a honey beer containing 4IB's of natural honey, with an OG of 1080. The recipe calls for wine yeast, so I pitched on Sunday at 20 degs C. It sat in my temp controlled beer fridge at the same temperature until Tuesday, motionless. I then added a sachet of beer yeast, but it's...

Hi, My last 2 brews have followed the same format - heat my beer kettle to the required temperature, add and stir in my grains, wait for an hour, open the tap and wait. At first the wort flows out, but within minutes it's down to a dribble. No amount of stirring or sparging helps. The beer...

Thanks all, although I've come a long way since my Wilko tin of 'just add water' malt, I realise there's a long old road ahead of me to get to the standard that you guys are at! For me it's definitely a case of enjoying the journey as much as arriving at my destination. I'm having a few...

Thanks TheRedDarren, that's something I'd heard of but never thought of trying. I'll give that a bash on my next attempt.

DoctorMick, I'd love a copy of that Goose Island clone if you'd be happy to share? It's got to be my favourite beer of all time (so far!) Thanks, Mick

I see - I'll have a read up on the glucose effect; thanks! I guess at some point I'm going to want to produce a proper 'head banger' again though; that's just me and my personal preference (hence the last attempt). I did produce a really nice beer last year at around 8.4% using tonnes of grain...

Hi, here's the original recipe, though the o.g. didn't work out. It was left to ferment for 10 days, stuck for the last 7. It does taste overly sweet, but hopefully time will balance that out: 6kg Maris Otter 1 kg Amber 0.5kg crystal 2 sachets Danstar yeast 100g of each - East kent (60 mins)...

Hi, I'm having all grain beer issues and would welcome some advice. My last 3 batches have started life around 1.070 and fermented well for 2/3 days, but ended at around 1.028/1.030. I've hopped heavily (400-500g) and have used 2 sachets of yeast. The beer is bottled and after 3/4 weeks has...

Hi, I'm noticing an eggy smell coming from my batch of rhubarb wine, pre racking. Various searches have pointed towards introducing copper to the brew. I'm thinking of adding a handful of 2 pences; does anyone know if this will work? Cheers, Mick