Search results

Good old Uncle Eddy, he was murder the morning after a few, best up wind of him.

Cheers Clint acheers.

For anyone who might want to clone any American beers. The measurements are imperial but I'm sure you'll manage. https://www.homebrewersassociation.org/top-50-commercial-clone-beer-recipes/?recipe_year=2017

1tsp of sugar and 2 Canderel tablets, they're an artificial sweetener, if you try and sweeten the cider with sugar the yeast just eats it up.

I've done the toucan of this before they made it a single can and it really needs the tweaks you gave it both last year and today, they both sound great. The one you brewed May 2017 was 6 days in the bottle when you posted, how was it when it had conditioned for a while?

I did a turbo cider last year using just apple juice (Lidl) with some sugar added. Added the stewed tea and lemon juice, and used Coopers kit yeast (recommended on YouTube) bottled into 1L bottles primed with 1tsp of sugar and 2 Canderel tablets. It came out really light, sweet and fizzy just...

Welcome aboard Fro, I'm sure your beer will be fine after a little while in the bottle, it's very forgiving. Get planning that next brew.

If you brew it they will come and drink it....given half a chance.

All the best Gunge, get well soon. Can't wait to hear what you've got lined up for the 9th July.

Might need a flake.

I'll get my coat.

One of the Festival Lagers? I've only ever done one of their kits, The Weiss that I bottled on 24/05/18 and that's coming along very nicely.

Firstly, I always ditch the kit yeast...into the jar I use for making bread. I always like to have a selection of yeasts as the different yeasts will bring different flavours to your beers. To make it economical I look to use the first yeast dry and then get another 3 brews out of it after...

Don't bottle at 1020, they'll blow. It sounds like you you could have a stuck fermentation, there's a great write up on dealing with this here: https://www.thehomebrewforum.co.uk/threads/simple-strategies-for-dealing-with-stuck-fermentations.74910/

Welcome back Dutto.

1pm meet with the chaps in High Holborn, central London today. Princess Louise a Sam Smiths pub, got 3 Spoons very local and Phillomena's in Great Queen St for a drop of the black stuff. Should keep us occupied for the afternoon.

Welcome to the forum Dave, good luck with your brew let us know how it goes.

There's a term used on here called critical mass and I can't remember who coined the phrase for the life of me. For when you've brewed so much beer it takes 4 months to get round to drinking what you've bottled/kegged so you catch every brew at its very best......Nirvana.

Just tried a Festival Weiss, 2 weeks in the bottle with Bramling Cross, somewhere about the 6% mark. I'm in trouble with is one, might need to invest in a time lock safe if I'm ever going to taste it at its best.

Welcome aboard Liam, follow the 2+2+2 rule (2 weeks ferment, 2 weeks conditioning in the house,2 weeks conditioning in the shed) and you'll be quaffing your first with your second, conditioning and your third bubbling away before you know it.