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Hi. I'm interested in receiving Flagship West Coast IPA (Hoppy, Citrus, Fruity) kit. Cheers!

Thanks for the replies.

I would appreciate a little advice please. I have two demijohns of Carrot Whiskey/Wine. Fermentation has completely finished. I did the first racking at the end of September and I'm about to rack it a second time before eventually bottling it. It's a little hazy, so I'm wondering if I added...

First reading (after first batch of sugar) was 1.080, which became 1.000 in just a few days. After the second batch of sugar was added it immediately went up to 1.042. Bear in mind that this was a 2 gallon brew. When I strained into secondary after 8 days it was down to 1.010. My calculations...

As I'm new to wine making I'll heed your advice and perhaps try fining the Carrot Whiskey. :o)

CARROT “WHISKEY” RECIPE (ONE GALLON) Ingredients: 6lb Carrots, washed not peeled, but grated (2.75Kg) 2 Oranges 2 Lemons 4½lb Sugar (two 1Kg bags) 11oz Raisins (chopped) (320g) 1lb 1½oz Cracked Wheat - 1/2 kg 1 gallon...

No, not intentionally. I'm a certified carnivore! However, I do like Vegan beers, even if they are somewhat hazy at times. I just don't like the idea of finings, that's all. It's an unnecessary additive in my humble opinion.

I've never used finings. I normally brew beer, but have never fancied the idea of using finings. This is really my first attempt at brewing wine. I made a couple of gallons of Ribena wine a few years ago, but that's it. Somehow the idea of adding something like finings seems somewhat of an...

I followed a recipe that said to use Lalvin EC-1118 and that's why I used it, rightly or wrongly.

Thank you for the replies, which are very welcome and helpful! When I started the batch and did the initial fermentation the hydrometer reading went right down to 1.000 from 1.080 in just a few days, which I personally found quite astonishing. Then I added another 2 bags of sugar which...

I've made about two Imperial gallons of Carrot "Whiskey". I used Lalvin EC-1118 yeast. Primary fermentation is now done and I've transferred the must to a secondary fermentation vessel, where it will remain for another month before racking. I reckon the alcohol content is going to be 17%-18%...

Imperial

Thank you. I'm brewing two gallons and the recipe called for 4.4lb sugar (two bags) initially, then after 6 days another two bags.

I decided to diverge from brewing beer in order to try out something called "Carrot Whiskey/Wine", which I'm sure many of you will be familiar with. I've been meaning to try it for at least 10 years, but haven't got round to it, mainly because the recipes say you need to mature it for about a...

I recently (November 2015) did a 5 gallon brew based on a recipe that was supposed to be like Old Speckled Hen. It was a partial mash recipe, i.e. I bought malt extract, crystal malt grain and Maris Otter, then did the boil and added Goldings and Challenger hops. Don't know if I did something...

The name of this brew caught my attention. There is a commercial brewery near to me that brews a beer that goes by the same name. It's a dark brown ale with an abv of 6.5%. It's very good, but it's hard to come by because it's only sold at local farmers' markets, which don't happen very often.

Thanks for the reply. All is still going well with the blackberry ale, although the recipe's recommendation regarding the quantity of hops was somewhat conservative I feel, having tasted the wort. Nothing I can really do about that, but I've decided to dry hop, as the ale is almost ready for...

I recently started a 5 gallon brew based on the River Cottage blackberry ale. Basically 2 cans of Cooper's Pale Malt Extract, Goldings Hops, 4Kg Blackberries, Some brewing sugar and Muntons Gold Premium Beer Yeast. Did the boil with blackberries, hops etc. Made a starter culture with the yeast...

Sorry for not replying sooner... been on holiday! Anyway, the brew has had a good few months to mature in the bottles. I'm quite pleased with the result. It has a nice light-ale flavour, maltwise. The Cascade hops are quite pronounced and quite bitter, due to the dry-hopping I believe, and the...

So many contradicting ideas... who's right? Use a pump, use a plaster mixer, use pure Oxygen! I don't know what the answer is now! I thought I had done my research well enough through web searches... but now I'm just totally confused. Wish there was a definitive answer!