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It is said that all anger from your partner is dispelled when they see your beaming smile as you play with your nice shiny toys, that and when they realise it keeps you out of the house and making a mess in said house for a few hours...:whistle:

See if there's any members near you and do a brew day :)

As said previously the yeast you use is very important. Different yeasts facilitate different flavours to come forward and others to either be muddied or become non-existent! Welcome to the forum and prepare yourself as the next couple weeks and months will be a crazy adventure, before long you...

Why boil up as ascorbic acid is vitamin C ....

Now you just need to get an old rag and spit into glass's growling 'what be your poison lad'

Looks pretty cool, but it is pricy :/

Your not brewing enough, your just a conisseuer is all ;)

How long did it take you to accumulate all the pretty brewing toys ahem equipment

Is there a way to remove the sulphur dioxide ?

How do you de-gas your rose wine @Chippy_tea ? Was wondering as never done it before and like the look of the rose WOW :thumb:

I clean with water outside with a hose, then drain , then fill with water again and brush the inside vigorously with my bottle brush and then pass on to a glamorous ( anyone will do) bottling assistant who willthen pour away the possibly dirty water and sediment if I didn't rinse the bottles...

It just facilitates healthier yeast essentially - so no harm in adding it :)

For a 5 gallon batch just times by 5 so 50 tea bags and 6.25-50 kegs of sugar roughly , I think either some raisins or yeast nutrient would do, and also add the sugar in increments !

Go for geterbrewed's bench capper, best thing for capping as far as I'm concerned :D

I haven't tried it before but have tried Rayners extract which has a nice taste :)

How much would you use then?

I am legit jealous of your brewing area, I think it lacks some chaos though!

Unless you know a brew has gone bad then don't bin it, especially if you haven't got another brew on the go to replace it. It's always good to have brew fermenting or conditioning ....

If my thermometer is on the fritz or cant find it I use water that is body temp. I test by putting my fingers/hand in and if I can't feel the temp ( it's same temp as you if you can't feel it) That wasn't aimed at you more newer brewers :)

Less likely to stress yeast and see if you've got a dud pack of yeast before pitching Are you as perticular as to have the temp of the brew 2C+- of the temp of the yeast solution ?