Search results

Hi BB. All I did was google “recipe clone abbot ale” and post the first result here. GOP

Have you googled it. This from Colchester home brew forum. After a fair bit of experimentation, I have settled on the following recipe which, though still not quite Abbot Ale, produces a very tasty beer: For 23 litres Grain Bill (Mashed in 12.5ltrs at 65°C for 90 minutes): Pale Malt (5 EBC) -...

No need to, the slight pressure blows off past the rubber band every so often, but the bag is airtight when the fermenting slows down and stops.

Hi. Any chance of the recipe please? GOP

Thanks for the redirect to your really helpful thread, which I hadn’t seen before. The main reason I posted was that I bought from fish fanciers shops before, which costs a lot more, so I was surprised at the low cost. Lidl’s one is 100W by the way.

Lidl have a thermostatic aquarium heater for £10 ATM. Fill a plastic box or bucket with water, put demijohn(s) / 25l FV in, adjust heater to temp you want,immerse in water and plug in, cover with old duvet, and you have a constant temp brewing box.

Haaaaaaaaay, spin the bottle! I’m in.

You used a bread machine? Have you got the recipe handy please?

Just out of the oven, 3lb sourdough loaf with pumpkin and sunflower seeds.

Great offer. Count me in please. Pete

Hi. Welcome to the forum Looks like you’ve got a good 15% wine there, if it ferments out to dryness. I’ve only used screw tops for the last few years. Whatever you use, be fanatical about sanitising bottles, tops, spoons, everything that comes in contact with the wine. GOP

Can I have the recipe please? GOP

Seeing my wife faffing about putting jars in t’oven, I wondered if there was an easier way.

How long do you steep the fruit? Do you need to filter?

Bulk watched Killing Eve this month, excellent, 9/10 Watching The Bay ATM, lots of twists, 8/10.

3. Buy gloves You might be interested in this video.

"The pH is now 4.9 ". Interesting. I thought (incorrectly obviously) that wine pH sould be 3.5.

"Although my wine had not got to that stage, it was far too acidic and smelled 'off'." Tony, did you measure what pH the wine had off the yeast and at that stage?

Milton Keynes, Bucks

“as well as having a very healthy yeast pitch rate which most home brewers only dream of” There was a documentary series about Marstons brewery over ten years ago. I seem to remember that their pitch rate was over a Kg of yeast per gallon.