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Hi, thanks for your reply. I bought from this place The World Beer, Craft Beer & Real Ale Shop in Barnsley

Hi I managed to harvest some bottle conditioned yeast from a Collesi Rossa Birra Artigianale, and used it on a small batch Irish Red. Despite efforts to ask the brewery what type of yeast they use, they have yet to respond. Does anyone know please?

Hi, it does look an exciting opportunity, and one that we need to jump on very quickly. I'd suggest a meet up, sooner rather than later, where we can formulate a recipe and plan, then we arrange a meeting with Thornbridge to get it brewed. I'm free from Thursday of this week up until, and...

Hi all, I've been looking for something like this for a long time, so would love to come along. I should be able to make it if that's ok? I'll be getting the train from Rotherham at 7ish. If you see someone wandering around aimlessly with a pint, it'll probably be me. I'll bring along a few...

Thanks, I've just Googled Pellicle and the image is exactly what I have. Does this mean I've inadvertently brewed a sour, and I'd be OK to bottle now?

I mashed at 67° for an hour, raising to 76° for a further ten minutes. Since then I've re-racked to a clear fermenter, pitched a third yeast (a strong mead yeast) and left at room temperature for 5 days. Upon inspection today it's developed a white skin on the surface. Is it time to chuck it...

I did, so even if the alcohol boiled off, it would impart some of the flavour of the original brew. I've read somewhere that this is a technique sometimes used to raise the strength of a beer.

Hi, I need a bit of advice on a brew that went wrong from the start. Having ordered 5kg of the above grain and combining with Vienna and chocolate malt, together with flaked barley, I had a relatively stress free brew. 5 hours later, hydrometer at the ready and expecting close to 1.057og, I was...

Day 13, and the brew has completed fermenting. It's much stronger than I thought it would be; it finished at 1.00, making it a 6.65% finishing gravity. I added further bunch of chopped mint and the juice of half a lemon, as the taste felt a little stewed. Day 14 and I'm ready to bottle. Happy to...

Has anyone seen those Rubicon street drinks that are out now? My personal favourite is the lime, cumin and mint version called Nimbu Pani. Anyway, I went down to the Asian market in town last week and bought loads of fresh mint and lemons. I then bought some cumin seeds and 1kg of dextrose. A...

Hi, I recently brewed a 14 litre batch of what I hoped would be an 11-12% cinder toffee stout. Ingredients : 5kg Maris Otter 500g Crystal ERC150 282g chocolate malt 1kg flaked barley 500g torrified wheat 15 litres water to begin with, 5.5ph 10g English Ale yeast B4 500g caster sugar, boiled...

Thanks all, you've given me lots of food for thought. I'm currently brewing a 24 litre batch containing 5.36kg Maris otter, 400g Dingemanns and 360g Dark Crystal, so will head towards a mid-range CO2 target. Next time I'll probably use wheat and avoid fruit peel.

Thanks guys, you've provided some great insights and ideas. Here are a few answers to the questions raised: * apologies, I do have carbonation; the issue appears to be head retention * any amount of CO2 would be nice * I've dry hopped after 3 days, 100g in 24 litres * my last batch of 36 litres...

Hi, Despite following the various online calculators, my last 3 brews have resulted in beers that go flat within a couple of minutes of the pour. To muddy the waters a little, the beers I've brewed have been as a result of left-over grains, so as such don't belong to a 'style'. Predominantly...

I got a Klarstein Mundschenk XXL 50 litre brew kettle for £449 less 20%. Guy turned up with it 2 days later, job done.

Hi, I've just upgraded to a 50 litre set up, but my existing fridge only holds 1 x 23 litre FV. I either need a fridge or chest freezer that's been converted for brewing, and can hold a 1 x 50 litre FV or 2 x 23 litre FV's, or a further smaller fridge similar to my existing one. I'm in...

Thanks for all your comments. The kit was from these guys, though may have been a different grape type - http://thebrewmart.com/chardonnay-i601441.html

The wine yeast was a standard white wine variety from Wilkinsons, whereas the beer yeast was a Muntons ale yeast

Hi, due to the costs, I used a white wine kit on the recommendation of the fella in the homebrew shop. My mate's dad is a beekeeper, so he gave me the honey from one of his hives. I'm hoping it improves, as I'm not fancying over 20 litres of it as it tastes now! Thanks for taking time to respond...

The recipe was taken from 'Radical Brewing' by Randy Mosher, and is called 'Phunny you don't look Phrygian' raisin honey beer (though there's no mention of raisins in the recipe. It calls for the following: Yield - 19 litres Gravity - 1.080 Alcohol/Vol - 8.6% to 10% Yeast - Wine...