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I take it you put the dry hops in? At what stage did you add them?

Bought several packs of hops yesterday, their website is so slow some of the items sold out before I finished checking out. Still got plenty at half price. Hopefully having multiple ounce packages won't take up my entire freezer compared to the equivalent in 100g bags or I won't be popular. May...

My water is 267ppm... Used 34mls of CRS in my bitter yesterday (for 28L of water)! Hopefully won't end tasting like phosphoric acid. Previous beers have come out well using Brupaks CRS and DLS though so not worried. Bitter was 3.5kg Golden Promise, 150g each of caramalt and torrified wheat, 100g...

Well I like everything about S-04 except the taste! Something in it disagrees with my taste buds and it comes across dry, bland and a bit tart (kinda like unsweetened yoghurt), even if the FG tells me there should be residual sweetness. This is the only yeast I get this with, I see some people...

If you have a Wilko nearby you could get the Wilko (Gervin) ale yeast which is cheap and reliable and fine for stouts. Amazon do plenty of yeasts, as do ebay, but it works out a little pricey because of postage. Stout can use pretty much any decent ale yeast, although I'd avoid belgian ale...

Here in North London we have tons of rats. I kept a bunch of homebrew stuff in our shed when we first moved here but everything got chewed, there's now lots I have to store inside. I've heard stories of rats chewing their way into plastic tubs... so I bought a big metal dustbin to store grain in...

Sad! I have dozens of recipes saved, several dating back to the days of Hopville which Brewtoad swallowed up several years ago. It's going to be a big faff to make all of them 'BeerXML' and then find new software that will import them that either a) doesn't suck or b) doesn't cost more than I...

Any of the pale coopers kits would work OK, the Original series lager can often be found for fairly cheap and it's quite moderate on the bitterness so good for adding extra hops. The Australian Pale Ale is also a good one to add hops etc too and is a probably fairly similar to Hop House colour...

If it starts fermenting the measurement won't be accurate tomorrow, you have to measure before it starts. It can be hard to get an accurate reading from grapes with a hydrometer due to the suspended solids but it will give you a rough idea of the amount of sugars in it and can work out if it...

Bittersweet can be a good thing for red wine, bitter means there is a good amount of tannin and sweet means there's some sugar to make precious alcohol. I've tasted some really sour garden grapes in the past which are hard to get good results without sweetening the end product to balance it out...

I'd keep the heat fairly gentle or you might get a 'cooked' taste, 70ish was probably about right. You don't want to cook it it'll harm the flavour. Pectic enzyme can be a helpful addition for cider anyway and if you've introduced heat it's more important. Again add it once it's all cooled down...

Heating may have helped release some of the sulphites. The only other thing is leaving it well sealed for a week or two and the effects of the campden wear off over time but it's a risky game so I'd personally keep trying. Once it's back down to fermentation temperature I'd add yeast again and...

Hello, welcome! Two campden tablets in that amount of grapes is almost certainly enough to stop wild yeast reproducing. I'd get some wine yeast ASAP, make sure you follow any instructions on rehydration carefully. The good news is the campden will hopefully have prevented oxidation so it should...

Never made this recipe so no idea how it turns out! Would be a strong wine. With a modern wine yeast you could probably still skip making the starter. I would skip the wheat! I would rinse the fruit with hot water to try and get rid of the oil coating. The additives are a little concerning but...

I'd be really keen to review some for you, I like the idea of being able to direct pitch most stuff I brew. I'm brewing a fullers style bitter next then some porters and stouts, I like the looks of Pub or Darkness in particular for these.

Avoid anything that says 'juice drink' or anything low calorie. The higher the sugar content the less sugar you'll need to add to compensate, also any added sweetners won't ferment out, and watch out for anything with potassium sorbate or sulfites, sometimes listed under their 'e' numbers as...

Worth trying Nelson Sauvin, it's quite potent and can dominate hop blends but IMO good as a single hop or blended 1:3 with Motueka, or Riwaka when it's available, or both! Motueka is a good blending hop and would combine well with Aussie hops too. NZ Cascade (now called Taiheke) is a good...

I can confirm that's an old Coopers FV, I had an identical one, FWIW it was great but you can't get the exact ones now. They are less wide and a bit taller than the equivalent size brupacks ones I think but very similar design.

I'm a fan of NZ hops as I lived there and some good less common hops to experiment with. Pacifica is great, classy orange and spice when used late. Pacific Jade was great as a 'peppery' addition to a saison. Wakatu is like a European hop with added lime. I just did a wheat IPA type thing with...

They're quite European like their Hallertau parentage (floral, kinda herbal) but I also get a fair bit of lime from Wakatu. Pale ale would work but it's not a very fruity 'new world' variety. I think a New World Saison (could use the same grain bill) or a hoppy belgian pale ale or a crisp...