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There is no recommended brew length, make as much or as little as you like. I think the point that Barry is making is that an all grain brew day generally takes 5-7 hours (depending on how organised I am :) ) and there is no way that I'd put that amount of effort in for 5 litres of end product...

Time and patience Phil......easier said than done, especially with your first few brews. A pilsner should be malty, so I don't think you've anything to worry about there Beers tend not to taste great when they've just finished fermenting as there will be a lot of fermentation by-products...

I've always had it in my mind that Belgians of that strength are 30-35 IBU with a lot of malt charachter (quite high FG) to balance the alcohol content. I tend not to get too hung up on that sort of stuff either but the 'style guidlines' are a useful starting point when developing recipies :)

It looks a nice recipe and the hopping schedule is right up my street with the simcoe and amarillo :thumb: I'd definately have your recipe in the IPA class rather than a Belgian tripel.....it's far too hoppy really to be in that category. Let us know what you go with and how it turns out...

This is what I'd do: Chill the beer to 4-5 degrees and then connect the gas line. I usually set the pressure to 40psi and then tilt the corny towards the gas in post and give it a gentle shake....you will be able to hear the CO2 bubble as it hits the beer and then this sound will subside. I've...

That would be great...drop me a note if you can sort something.

The taste you are descibing sounds like a function of the yeast to me. I drink quite a lot of York Brewery 'Guzzler' and 'Yorkshire Terrier'.....I live about 15 miles from York and can get it in quite a few pubs round about. I started indentifying the beers that I really enjoy and then try to...

I travel to Amsterdam and The Netherlands pretty regularly and have encountered Zwarte Piet on quite a few occasions. It really is good fun to see. As I've grown older, I have started to hate the rampant commercialisation too. Maybe this will change over the next few years as we've a 4 month...

I'd be interested in some of those to experiment with as dry hop infusers.

Spot on is that Dennis :thumb: I also make starters with WhiteLabs vials and then split these in to 3 or 4.

Bottled water is quite a good way to go imo.....providing you chose the right type and have an understanding of what you need to add by way of salts to make it suitable for brewing your chosen style. Bottled water is consistent and has all the analysis on the label......water reports for your...

In my experience spoilage is usually the result of poor housekeeping. Keep everything nice and clean and then sanitize properly before it comes in to contact with the beer. Don't leave fermenters open for extended periods, make sure kegs have a good seal......just common sense stuff really. The...

There is hardly any sugar in pak choi.....so you'd need to add a shed load of sugar for a start. I'm no wine maker, but I imagine it tasting of fermented farts :shock:

Use videne or peracetic acid diluted suitably for a no-rinse santiser. Do a quick site search, there is plenty of information on here about use and dosage rates. ATB

Get a copy of 'The Microbrewers Handbook' by Ted Bruning. Once you've read through that you will have a very good idea if you want to take the project any further.

There are some courses offered by Brew Lab in Sunderland. I'm considering doing some of these myself as they look very good and you can mix and match to an extent. www.brewlab.co.uk

Me too, anyone in the Leeds/Selby area is more than welcome at mine :)

I don't know the full in's and out's BB.....but I think there has been a reclassification of grains and the VAT they are subject to for the homebrewer. I thought you'd have been up to the Acorn to see if they could help?? ATB :)

BB, see this below :thumb: viewtopic.php?f=36&t=18701

If the beer is good Barry, that could be dangerous. Let us know how the beer is :thumb: