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Why not just use yeast nutrient? I know I would be stressed if I was given dead humans to eat. Sorry, I've been on the homebrew :-)

Back in my youth I used to brew Barley wines quite often but it's a style that has suffered since the rise of craft beers. Considering where we are on the calendar I would also suggest dropping a 2 or 3 wine mulling bags in (available in most supermarkets), they will give you a wonderful...

And I just placed an order with those guys 2 hours ago! That'll teach me, I checked for the juicy first but I never browsed beyond this: I'm guessing that the online homebrew suppliers are so stretched with lockdown demand that they don't have enough time to update their websites.

Even with rinse aid those white streaks do get progressively worse, although I should've mentioned that my glasses are 15 years old. They are long over-due replacement but they've spent so long in my hands I'm a little sentimental over them now.

I would also go with a MJ Grapefruit IPA, but then I haven't tried their Juicy Sessions as yet as its permanently out of stock everywhere :-( I also have high hopes for a MJ Raspberry Berliner Weis that is currently carbing-up nicely, a sneaky sip at bottling suggested full-on punch in the face...

This is an interesting thread, alas I'm far too lazy to get hung-up on my glasses, so it's the dashwasher for me. Unfortunately the salt in dishwashers does slowly degrade the surface of glass, and chalk can slowly build up giving the glass a dull appearance.I did find some thick gloopy...

I once enjoyed a big portion of peri peri biltong (from Bury St.Edmunds Market) together with a few too many IPA's. It wasn't until the next morning that I realised I had a hangover and blistered gums, so not for the faint hearted.

I can recommend this Amazon supplier, his "potent peri peri" would be right up your street :cool: The Biltong Man

Being married to a South African I feel somewhat obligated to suggest "Biltong" as the best beer snack. For the uninitiated, biltong is air-dried beef steak spiced with coriander and sometimes chilli. It tastes far better than it looks!!

Many many years ago I decided to brew some super strength barley wine at approx 12% using wine yeast. After a month in the airing cupboard in 2 litre PET bottles I decided to try one. It tasted so fowl, I instantly poured the lot down the sink. 18 months later I discovered 1 last bottle hiding...

The range IPA, it's going down well but not quite as good as my recent brews but I'm needing to empty the pressure barrel for something different, and hopefully a touch tastier.

I first brewed wherry years ago and really enjoyed it at the time, in fact it was always rated as one of the very best. After coming back to home brewing after a break of 7 years I turned immediately to a Wherry. Sadly I now find it somewhat lacking, almost to the point of pulling an...

I just thought I would share a weblink to an Amazon seller offering cheap hop pellets directly from Poland. I should stress I have not tried them, so I can't confirm if they're legit or not. Grab em before Brexit !! European Brewing Supplies Edit: No customer feedback, so be careful.

Surely it's the same with every "latest trend", just like pop music, some will be excellent but the majority will be Sh*te: just like my homebrew. Unlike pop music though, after a few of my good homebrews even the sh*te stuff tastes good :-)

I can recommend these, both for ease of bottling and for minimizing oxidation. Little Bottler I have one of those under my desk for brewing after a MJ Raspberry Berliner weisse :-)

Im a big fan of Elvis juice, so I tried the MJ version. I tasted it while bottling and was very impressed by the quality of beer, but somewhat dissapointed by the lack of grapefruit. Ive since put a second batch on but with the addition of 3 litres of Tescos fresh pink grapefruit juice &...

I'm currently drinking a Range IPA (with included hops) brewed it with a kilo of light DME and Safale S-04 and then pressure barreled. Sadly fermentation stuck at 1020 so it needed some wine yeast for the final push down to 2010. All in, the fermentation took 28 days :-( I'm finding it a little...