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It will always be more efficient and cheaper to keep the heating turned off when the house is unoccupied. If you find it too cold when you return from work in the evenings, you could move the 'On' time slightly earlier. Having the heating on low while you are out will only succeed in keeping the...

Anything played before the start of December.

I tend to use dedicated bittering hops, like Magnum and Admiral, that are high in %AA and low in price. For aroma hops pick ones that are from the country / region that matches the style you are brewing. European hops tend to be gentle, flowery and sometimes spicy, suited to lagers and...

MYO are part of the Bevie Group, which includes Mangrove Jacks and Grainfather, as well as other kit brands Beaverdale, Festival, Simply and SG Wines.

I was in a Range store at the weekend and noticed the MYO section was down to just a few boxes of Cider. Contacted MYO via their website, who claimed that there had been supply issues, which should 'hopefully' be sorted soon, as the Range have placed a large order, which is currently in...

1. One to two weeks. 2. If you have your CO2 cylinder connected to the keg, with the cylider valve closed, the low pressure gauge on the regulator should indicate the pressure in the keg, may be difficult to read accurately for such a low pressure. Pouring some and tasting it is never a bad...

Nice, but you will find that the Sodastream cylinders won't last more than 1 or 2 fills, especially if you force carb with it (rather than using priming sugar). If you can find a CO2 supplier locally it'll work out much more economical in the long run.

Not my own work, but I've got a couple of bottles of Fuller's Vintage Ale, a once a year special 8.5% ABV beer. One is a 2017 vintage and the other 2022 and I had been keeping them for a special occasion. Only a few weeks ago I noticed that they had Best Before dates, Dec 2027 for the 2017 and...

Another tip I read somewhere (might have been David Heath) is to blast out some of the water from the CFC before putting away, using a bicycle pump. Sodium percarbonate circulated for 10 mins, rinse water 10 mins, then removed and pump air through with bike pump until water stops coming out..

Partly because the recipe said to, and partly because I once had a few specks of mould growing when I opened the bucket.

Not thought of freezing, but I bought a mandolin a few years back to get really thin slices (and a touch of jeopardy to my finger tips). I picked up a sachet of 'rhubarb' wine yeast on my last order from CML, so will use that. I normally add a crushed campden tablet to the must, a day before...

My recipe calls for an O.G. of 1.095 (22.7 Brix), this is prdicted to give an ABV of 13.4%. On reflection, I may drop this slightly to about 12.5%, as some of my home made wines have really packed a punch. As I can only get red grape juice, it'll end being a Rosé.

That's what I found, which I estimated as 790 g/l sugar, or 192.5 g per bottle. Juice was 25g/150ml, or about 167g . £2 from Asda is a lot cheaper than what I can find online, even before postage,

I have a load of rhubarb in need of harvesting and am planning to make another batch of rhubarb wine. However the recipe I have always used, calls for 250 ml of Grape juice concentrate, previously I would have nipped out to Wilko's, but sadly can't do that anymore. Is there any reason why I...

Bottled flavouring, I used MSK flavourbursts.

Passionfruit flavouring to a tropical pale, always went down well. Tried a mix of peach and mango in the same base beer, which was good as well.

I cheated, I use a Grainfather and its brewing software calculates all mashes based upon 2.7 l/kg. Different brewers use different ratios, but 2.7 is a good place to start from.

I use 2.7 litres of water to each kg of grain for the mash (plus extra to allow for the dead space in mash tun if applicable), then the remainder for the sparge. Your method effectively has two equal dunk sparges, which in theory would be more efficient than one, but is it worth the extra...

Personally I have always mashed everything, the only steep I have attempted was in a one off (unsucessful) extract brew. Hazelwood Brewery's suggestion re. overnight cold steep and late addition to boil sounds rational, if you want to go down that route.

When I first made stouts and dark beers, using chocolate malt, they were harsh and I was advised by my LHBS to swap out the chocolate for a smaller amount of roast barley, which produced a smoother beer. Debittered grain makes it smoother still. I also try not to use much malt from the 'Harsh...