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Beer clarity depends on a host of things.....quality of malt, hows it is mashed, water quality, post fermentation handling and fining additives. The theory is that beers will drop clear of their own accord given long enough. Like I said above, there are lots of things that will affect beer...

A 'dalex' tap or similar can be used.

Cheers guys, I'll have a look at those. I might be a bit tight for time to make anything too far away though. lol @ WelshPaul......the gig is the main thing though 8-) ATB :)

Hi folks, I'm going to a gig in Manchester a week on Monday....it's at the Academy IIRC. Does anyone know a good pub close by where I can get a decent drink before the show? Thanks in advance :D

What do you mean by 'unwanted attention' grays? Sounds like you have something to hide there :lol: tbh, anything that brought me attention as a relatively new business would be welcome in my opinion and the point was quickly clarified. Even with the increase, Robs prices are hard to beat for...

I placed an order yesterday and also noticed the price increase and that a VAT number was 'pending'. I think his VAT status must have changed. Either because his turnover has corssed a particular threshold or he has received a ruling from his local VAT office that the goods he sells are subject...

I've done three brews with the new kit. The first two were cooled using my old immersion cooler and the last one with the plate chiller - I fermented on the break material with this one. I was actually considering this point while in the bath this morning, but have come to the conclusion...

I was listening to the radio the other week....they were discussing alcohol and the subject of recommended units came up and how the guidelines were arrived at. I can't remember the exact phrase used or who used it, but basically the guidline amounts were arbitarily decided by 'someone' in the...

It depends really on your preference. Personally, I would leave it in the FV for another week to 10 days - this will allow more yeast to drop out and the beer will become a lot clearer. Then I would transfer it to the corny and force carbonate. If you want to use sugar to prime it; dissolve 65g...

Thanks for your post Aleman. I've read the link you posted.....I've actually read it before, but quite a while ago. I was leaning towards the polyphenols from the hops....that's why I made the Punk IPA reference. I've a batch in the fridge that I treated with polyclar in the secondary before...

Doncaster.....where I was born and bred, though I don't recognise it these days on the odd occasion I go or drive through. Welcome to the forum from a fellow Yorkie :thumb:

As far as I know, it is all down to the properties of the yeast that you are using and its ability to work at low temperatures. Nottingham, for example works well down to around 14 degrees, lager yeasts will ferment at much lower temperatures than this. The flavour profiles produced by any...

I hope someone is able to shed some light on my current problem. Prior to upgrading my system I was making excellent beer using a plastic boiler, cool box tun and an immersion cooler. The beer tasted good (with the exception of a couple of batches) and I didn't have any clarity issues. I've...

Mine would be Tim Taylor 'Landlord', York Brewery 'Guzzler' and Punk 'IPA' :)

I'd like to go on the product coil list please :pray:

More calories taken in than expended = weight gain. Eat less or do more :D

The vigourous fermentation will slow down....it is quite normal. It will still be fermenting very slowly......did you take any gravity readings??

Mumford & Son seem to be doing okay. I'd certainly put it in the folk category and they are very popular at the moment....young audience in the main too.

Have a word with the local pubs and ask them to save Magniers or Bulmers bottles for you. They will be glad to have them taken away. It is also worth posting a message on Freecycle for anyone with old brewing equipment that is looking for a new home. I know a few people here have come up trumps...

I'd use it....no problem. I would probably ditch the supplied yeast and use a sachet of SO4 or Nottingham though.