Search results

Use a yeast that sticks to the bottom of the bottle well and you can often pour your beer without worrying about sediment getting into your glass.

Low OGs suggest to me that the ingredients were not fully dissolved. Even if they were you might still get some stratification in the wort with thinner stuff floating on top of the thicker stuff.

Here's a thought - make your brew a little under volume then in the morning chuck in a kettle full of boiling water to bring it up to temperature and volume. Chuck in your yeast.

That's good news. Although I've just had a bulk order from them for my go to yeast, hog norsk, it's good to know I'll still be able to order all the oddities that I sometimes use. I know there's other suppliers available but I do like cml yeast.

I've just had 500g of hog norsk off them. My go to yeast. Should last me a couple of years. Sad to see cml come to an end. They've been great over the years.

I don't really understand the purpose of a man cave. Don't you guys like spending time with your wives? There again our entire house is pretty much done up as a man cave.

Sad news. Does anyone know how long dried yeast can last, perhaps in the freezer?

Unless it's an unusually strong brew most people would say 2 weeks. I'm a bit impatient though - 9 or 10 days usually.

Putting fruit in beer will absolutely spoil it, but it's nothing to do with pathogens.

Doctors went through a phase of always demanding to know how much you drink. Telling them an honest 40 units per week would get you a ten minute lecture on the evils of drink. On the other hand saying 2 or 3 pints a day would get the response, we'll that's not much is it?

Yes but who buys newspapers anymore?

Don't know about that. Just returned from Tescos with 4 bottles of Old Peculiar at 5.6% abv for £7. Deduct the immoral alcohol duty and that can't be much over a pound a pint.

If the fruit isn't bruised or other damage then letting them sit for a couple of weeks before freezing will reduce acidity considerably.

I'm all for it - I'd just take my 660 ml tankard to the pub and have a double.

My Mrs has been making kefir for a while now. I did try a taste... No thank you.

Stevia gives a noticeable liquerish flavour. Definitely don't use it.

Don't mash the pumpkin - it'll clog everything up. It's the flavour of the caramelised bits you want anyway and yes it'll lose a lot of water especially if you chip the lumps smallish.

Just had a look again this morning. I think there's a decent crop there - hard to tell as the wind broke three of my hop poles so everything's in a bit of a heap. Definitely a lot of cascade and challenger too but yet again nothing on progress or eastwell so I think they'll be dug out this winter.

Mine were battered to bug***y last weekend in a gale. Hopefully I'll have some when I harvest...

Sounds like from the Op that you're filling the bottles then adding the sugar? Add the sugar to the bottle then fill with beer.