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I’m with octopus energy and just fixed with electric at 69p per kWh. The brewing, the fermentation fridge and the keezer will remain off this winter. Along with the heating unless the stat falls below 10c indoors. Hard times. I hope the energy companies enjoy their record breaking profits this...

I made a 2L then 5L starter with the same yeast not long ago. I left it in the fridge for 48hrs, as Im led to believe that hazy layer is live yeast in suspension, after that it was 90% clear beer which I decanted then swirled the rest and chucked it in the new starter. Did the same for...

@Ronnie23 how many kegs come with it 4?

Best beer I ever made was a frozen stout. Enjoy! If you only bottle 2.5l out of 5L I think you can assume the ABV is now double? Not sure how it will carb up, mine was in a keg. I’m sure some yeasties hunkered down and survived.

Hey brewers I just thought I would share my experience today, maybe some will find it helpful, I expect some of you already do this in some form. I’m certainly going to be doing it more often, maybe even steeping speciality grains so as not to always being doing a smash. Basically I never...

If your looking to make fosters or Carling, don’t use any malt extract. Use brewing sugar. Keep your brew colder than recommended whilst it’s fermenting around 18C and leave it completely alone for a few weeks before you think about bottling

Ahh I want one, I have the 55L. Im curious what are you using to ferment in if your selling them?

Thanks for all the replies. I brewed this today and kept my water as it comes. It turned out good before and I didn’t tamper with it that time. 57L In the fermenter 😳👌🏼

Thanks, I will prob go for the 2:1 ratio but keep the calcium down like both of you then.

Hi everyone. I’m brewing 60L of Vienna lager at the weekend, which will be one of 3 beers for a friends wedding in June. I’ve brewed this beer before with good results, however I’m really trying to dial in everything I can this time. My understanding of water profile/chemistry is extremely...

Why ?

I’ve not brewed for a year, just done an order for supplies and am shocked!!! Most things seem to have doubled in that time.

Nice thread. Had a good read. I too have the Dan toombs books. I’ve spent hours making spice blends/ base sauce and marinating meat to make curries and trying to get that authentic BIR flavour. After the last curry I made with seasoned oil, spice stock, base curry etc etc I turned to wife and...

Yep that should be enough time. Pm me your address Jake

Hi I bottled a beer a couple of nights ago, I would like to enter but needs carbonate. What’s the latest date for entry?

Brew the “dark lord” by three floyds. I have almost all the ingredients just waiting on some CO2 hop extract, and lots of new equipment, that really was necessary! and I will ready to go. It’s a mammoth beer over 6 hours of boiling wort and a final gravity of 1051!! If I can brew it this month...

‘twas me hohoho

English pale ale This beer poured perfectly clear, and a lovely golden colour with a small white fluffy head which quickly dispersed. Aroma is earthy and very much like a lager, and much the same with the flavour, in a good way! I had a really hard time trying to describe the flavour of this...

My first beer, in my excitement I forgot to take a picture American amber This beer poured a deep amber colour (as per the name), however my steady pouring gave it no head. But it did give off a beautiful aroma of sweet malt and bright orange scents. With very low carbonation, this beer...

American amber arrived yesterday. So that’s both beers safe and sound. Cheers guys merry Xmas