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Yes, thanks for that, Northern_Brewer. I had a look at their website this afternoon. Cheers Boyd

And a very good double-act at that! Thank you both for your help and advice. Boyd

OK, thanks for that advice. We want a stout with a hint of blueberry, not a fruit beer. A bit like our own version of Plum Porter, if you like, except with blueberries. How do I avoid contamination issues if I have to transfer the beer off the yeast before adding fruit? Cheers Boyd

Thanks for that valuable information, Redwulf. My thinking was that the Amoretti range is perhaps designed for amateur home brewers like us, to make things easier? I also seem to remember reading somewhere about Titanic Plum Porter (one of our favourites) that the brewer doesn't use fruit but...

OK Clint, thanks again for your help. I'll do that. Cheers

Thanks for that, Clint. We won't be bottling, though. We use a soda keg. So, if I've understood correctly, the answer to my question about 'when' to do it is post-fermentation, when transferring to the keg? What about sanitation issues? Is it ok just to put a natural flavouring in without...

Hi fellow home brewers, Me and my mates are thinking of brewing a blueberry stout. Our supplier has a good range of "superconcentrated artisan purees" from Amoretti. What we need to know is how much to use and at what point in the brewing/fermentation process. Any advice or lessons learned...

OK, thanks for that. In fact, we bottled on 2 February and tasted this Saturday, 9 March. So that's 5 weeks. We also tasted the same 2 brews directly from cask, and both had loads of natural CO2 AND creamy heads. But I shall put a few bottles aside...

Hello fellow home brewers, A question about CO2 and head retention in bottled beers. Yesterday we tasted the result of our first attempt at bottling two of our beers, replicas of London Pride and London Porter. Taste was great, plenty of CO2 (even a bit too much to my personal taste), but no...

A quick hello to all those who chipped in their nuggets of wisdom to help me through my first attempts at full mash brewing. As I'm doing all this with a group of friends, I'm not brewing as regularly as most of you guys out there, as it's not always easy for us to get everyone together on the...

Thanks for that suggestion, I added 500 g of malt extract last night and it got the yeast working again. Things seem to have slowed this morning, but at the start a nice head had formed. I was beginning to wonder if I would ever see that! Hopefully I've boosted it a bit like you say. Do you...

Aha! I have just spotted the line in the recipe that says: mash liquor 11.1 litres. Duh! Oh well, I guess we can put that down to inexperience, or put simply, "Learning the hard way". No wonder our mash is pretty liquid! And no wonder sparging was pretty ineffectual. At least I've eliminated...

I'm a bit confused by those figures. I'm following the London Pride recipe in Graham Wheeler's CAMRA book, which is 4kg of pale malt and 400 g of Crystal malt for 25 litres, that's double what you're saying!

To answer Duncans and MyQul: The only hydrometer reading we took was post-boil after cooling, from the fermenter: 1025. Guys from another forum have confirmed this is very low! I have the feeling we are not doing the mash right, what you're saying seems to confirm that. What do you mean by...

OK, thanks for all that advice!

OK, thanks for your help. By the way, my Danstar Windsor supplier is Lallemand. Don't know if this is an issue or not.

I made up a yeast starter with the Danstar Windsor, following the instructions in Graham Wheeler's CAMRA book Brew Your Own British Ale. I pitched at 25°C. It was 14°C outside when I brought the beer back home in the boot of my car from my mate's place where we brew. It is now sitting in a...

Hello, I am on my 2nd batch of full-mash home brew, and for the 2nd time I seem to be having yeast problems. For my 1st attempt I used Safale 04, made up a yeast starter and all seemed well but I think it succombed to temperature shock, as I left the beer overnight in an unheated area and the...

Hello, I am new to home brewing and have somewhat ambitiously launched into full-mash brewing with a group of friends here in Southwest France, hoping to imitate the British ales we taste on our regular trips to the UK.