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With respect, and I can understand why you want to make your beer as cheap as possible, for an extra 5p or so per pint you could add 500gram. malt instead of all the sugar and a hop tea to add extra flavour to it. I will make a big difference. Anyhow, whatever you do - all the best for your...

Just 20min. into a 90min. mash for a22lit. batch 2kg. Maris Otter 2kg. Wheat Malt 500grm. Munich Malt Will add 500grm. sugar to the boil 50grm. Perle hops 5% AA for 30min. 20grm Perle Hopstand at 75c. Mangrove Jack Saison yeast 3rd Brew of the year. Cheers :cheers3:

71 This Year Yes, I've had one forever Rather overweight, but am getting thinner Thinning on the top, Was dark but now all white. Cheers

Mid 1960's me old dad took me round Chesters brewery in Ardwick Manchester, just like this video, all open FV's but no stainless steel, the best was the smell in the hop store (and the free pint in the 'allowance office') nowt like the big industrial breweries of today! Cheers & thanks jjsh...

Cool box with a grain bag inside, 90min. mash, run that off then dunk sparge/mash out for 10 min. Peco boiler - hops in a bag for boil, chill, then all into fermenter - simples! Cheers

Welcome acheers.

First I've heard about this too, I totally agree with Lee - it's unjust to treat veterans in this way.

Welcome :beer1:

Welcome acheers.

Sorry if I throw a spanner in the works, but will a Peco boiler walls have enough strength to take the weight of a metal ball tap. (esp. when boiling) I think this has been discussed in other threads. BTW I do use a Peco myself.

Did you factor in the chicken vindaloo that went with the homebrew? :laugh8::laugh8::laugh8: And... what about the extra gas from a veggie diet? Cheers

Yes give the hops a good squeeze, - never a problem for me in over 15 brews. I even squeeze any dry hop bags back into the brew (sanitized hands of course) As to the trub from the boil- all mine end up in the FV, as long as you ferment for 10 to 14 days it all stays in the FV when you keg or...

Welcome! Happy brewing & drinking

Welcome!

Me old dad, who worked for Chesters brewery for 40 odd years, once told me beer should be served at 52f. - about 11c. Cheers

It's not bad at all, clear with a nice head and good bitterness. I'm quaffing a glass of it as I write this. Burnley HB use Maris Otter malt for this kit, and someone at my HB club, while drinking a sample, said Ah! but it should be Golden Promise malt, didn't stop him drinking it though! All in...

I've got a Peco boiler & use water from my hot tap (all copper pipes) and get 52c water out, 32 lit. hits my mash temp in 12min. or so - that helps a lot. As to a boil, yes insulate the boiler as much as you can, use at least 2 layers of insulation (cheap yoga mats) this way I get 27/28lit. to a...

Welcome to the forum Mikiko Enjoy your brewing adventure! Cheers

+1 on all the comments above, I've met professional campaigners in the past - they have nothing better to do. As for disrupting the DLR, it's electric! I note that none of them has tried to glue themselves to the track in the underground - that would light them up for sure.

Well...we all started on kits, back in the early days 60s - 70s there were some questionable kits around - a small bag of grains / hops to boil, minimal malt, make them up with a shedload of sugar. Yep we all did it. Most kits are far, far much better today, some even with hop tea bags for dry...