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I did... I'm not quite at the point of having to shell out on regs yet... I would have to get a brew on first. ...and everyone knows that mods and admins don't brew...

Now it's yellow and <douglas_adams>tastes almost exactly, but not quite, unlike</douglas_adams> bananas. :sick:

I've also done this with a grain bag... just threw it, in a bucket, out the bag to be taken and composted. Forgot about it... It was already half composted by the time it made it to the veg patch! :thumb: Stinks though, doesn't it!?!?! Bag just went in the washing machine on the principle...

I use a 70l pot for 40l brews. I estimate the weight of the bag at pulling time to be around 28-30kg, I pull by hand and this really is the outside edge!!! I'm going to weigh it on the next brew!!! :lol: Things to consider are how big you want to brew and what heat source you want to use...

Apologies for this Tony, but you piqued my interest so I've been off for a google... It transpires that there is not just one method of actively barring oxygen from PET containers. There are many from multilayered constructions with O2 scavengers sandwiched into the construction to monolayer...

Thanks Tony. I've been able to secure them in a condition that we shall call: "Empty, but not what you would call thoroughly cleaned"... I expect that the technology here is similar to the Coopers OxBar PET bottles and I've been reusing those and storing for ages (and abusing them with VWP...

What is it with big cylindrical things??? Leave them alone for a while and they breed! I *may* just have secured myself another half dozen polykegs. So that's 300l of storage and dispense capacity... Oops! :lol:

Glycerine - not required. Just adds a more rounded mouth feel, a bit more "texture". Bentonite - not required. It's a fining agent to help your wine clear. There are others, isinglass for example. Yeast Nutrient - required. Pure juices for drinking tend not to have the chemistry suitable for...

And another one added to the "to brew" list... :thumb:

PM me the URL? That might work...

That's because you are prevented from using images until your post count gets up a bit. If you can post the URL of the image I can make it work for you.

Yup, done! You'll need to wait until someone wants to review it... If you would like to review it once you've got it done please post again. That one's been around a while, add your review here: http://www.thehomebrewforum.co.uk/viewt ... 58&t=50650 Splendid, I've started the thread for...

It will be yeast. Some strains are more prone to this than others, I get it happening around every three brews, I use all kinds of yeast and never pay that much attention so I can't say which ones are more or less prone I'm afraid. As Hawks says, give the bottles a twist or a gentle agitation...

I was a wee bit disappointed that they don't have live beer menus on the website. These are the kind of places that you would go a little out of your way for, particularly if you knew you were likely to get a particular brew you've been looking for.

To my mind I would go with either Cascade or Mount Hood for dry hopping a bitter. Summit is really zesty/fruity and could turn out a bit strange in the style. I also wouldn't go too heavy-handed with them either. Somewhere around 30g for a 5 gallon brew. IPAs and APAs are supposed to have...

It's going to take me about 9 years to build all the kit I need! The wood fired bread oven, the tandoor, the hot smoker, the cold smoker, the brewery proper...

Wow! Just wow. :doh:

:clap: :clap: :clap: Well done everyone! Homemade pizza is the bomb. It's so simple and so tasty, one of those things (like beer and bread and chutney and jam and hot cross buns and crumpets and cakes and probably cheese but I'm resisting that temptation manfully...) that when you've made...

You're in a different bit of Ox to me then! I've got a lovely sunny plot with claggy horrid clay. I've got one hell of a vine though! It's not productive, mind, it was grown for aesthetics by the previous owner and I'm struggling to find the time to bring it back to a productive state. I say...

The prolonged heat is what cause the protein to denature, it can then flocculate. The hops have no bearing on this AFAIK. I like whole hops for the kettle (for the filtering effect noted above) and pellet for dry hopping as you have more surface area for extraction, the structure of the leaf...