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Thanks very much for this. I knew about the HMRC stuff and the Environmental Health, didn't know about AWRS. Hopefully someone who has gone commercial can give an idea of how much you would need to brew at a time for this kind of venture to be viable.

This is a hypothetical thing, but has anyone taken their homebrew out to the wider world? If you have, what quantities were you making per batch to make things viable, and what kind of licences or permits do you need before you can start selling your own beer? I'm in Scotland, so not sure if...

Oops... Fat fingers there, possibly caused by too much cake... or beer :doh:

So much this. I've only ever done AG and used brew in a bag. I tend to do 3 gallon(ish) batches in a 20l kettle and have had some good results. Another good thing someone told me about brewing: If you can make follow the instructions to make a cake, you can make beer.

Mine tend to just be descriptions... Mango Double IPA Belgian Wheat Beer Raspberry Wheat Beer My imaginatively named Cider And currently planning a Cascade Pale Ale I need to try harder with names...

I use this all the time. For a 1 gallon batch I use: 3 x 1.5l Lidl 100% Apple juice 1/2 pint of strong black tea *cold - 2 Scottish Blend tea bags for preference 200g caster sugar 1 pack of Lalvin Champagne yeast. Add 2 cartons of apple juice to the DJ at first with the tea, sugar and yeast...

How much water did you use for the 2 gallon batch? Also, would the hop profile and basil work for a 3 gallon batch?

That looks amazing

Ok... my verdict is that it’s more like a raspberry sour. Not my favourite beer that I’ve brewed, but she’s drinkable

I managed it using a small spice grinder. Efficiency was a wee bit off, but I've woulnd up with a 6.3% Raspberry Wheat which will be getting opened tonight

I'm about to crack a batch of Raspberry Wheat open tonight I used 1kg of frozen raspberries for 7 days in the fermenter and 100ml of Lowicz Raspberry syrup as a priming agent. Will let you know how this turns out

I've got 2kg of wheat malt... I think I'm going to put it in a heavy pan and beat it with the end of a rolling pin until I've split most of the grain.

Nearest HBS is in Edinburgh, which isn't exactly handy Wondering if a small pulse in a food processor would do it?

What's the best way to make it become crushed without actually having a malt mill? Cheers

Brilliant. Thanks

Therein lies a second problem... I don't know how to calculate priming volume... Any help with this?

Hi guys, I am about to make this recipe from Beersmith, but wanted to ask advice on the priming. 3 Gallon Raspberry Witbier Ingredients Amount Name Type # 4 lbs 8.00 oz Pilsner (2 Row) US (1.8 SRM) 4 lbs 8.00 oz White Wheat Malt (2.4 SRM) 1.00 oz Hallertauer Hersbrucker [2.4%] - Boil 60 min...

Cheers guys. I had seen the Brewdog thing, but couldn't see if it was still on the go. I keep meaning to drag myself in there to see what it's like. The Beach Hall in Carnoustie, Mick... Too many kids parties in there, although they seem to stop once the kids get to about 5 or 6... Then it's...

That's a lot of hops... :fart:

Would that give more of a NEIPA type beer with no bittering hops @60m?