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26c is far too high and you will end up with all manner of off flavours.You should aim for 18-20c A converted fridge(over ridden by an ATC or an insulated cabinet with a separate bucket containing ice or water changed regular could all be used. Try experimenting with a wort chiller if you are...

Gravy browning went out with the arc. It provides colour but nothing else Try some carafa special from Malt Miller. This provides favour and colour with the smoothness you get from being de-husked. I use this all the time and it's worked in competitions. Three months to mature a RIS is about...

Sorry forgot to mention mitsu monkey

Hi Dave and Llama I'm from Newbold Verdon and Coordinator of Midlands Craft Brewers Take a look at our website and get in touch if you like (www.midlands*****************.uk) Regards Allan

How do I convert from Volumes to grams per litre of cane sugar?

I think the bottles should be fine if you are prepared to clean them properly. However what caps are you going to use? You may be better asking your local landlord to save you his 1 pint cider bottles. Pint bottles these days are not as strong as they used to be but providing your FG is not too...

Not delivered but includes vat. It's a pity because I could have brought several packs to TST

I've found a cheaper one. Farams will do 11,000 for £108.59 including Vat

They are not all for me

I'm looking at 10,000 minimum

I'm looking to buy a shedload of crown caps. Anyone know of any good deals?

What system of dry hopping do people find most effective. For example 1) Is it okay to keep the hops in a bag or are they better loose? 2) How long to dry hop for? To date I've used a hop bag weighed down with a couple of SS sockets but wonder if there is a more effective method.

And I thought I came from under a gooseberry bush!!

Thanks for that Jimmy. I've never done a two step mash before mainly for the following reasons. 1)My mash tun has no direct heat source. 2) I've always been skeptical about removing part of the mash and boiling it before returning to the mash tun-I would have thought this would have prevented...

I had exactly the same problem-see my post on wheat beer-

lager malt 2835 grams, wheat malt 1814 grams, carahell 258 grams Mashed at 67.5c for 90 minutes (single infusion) Sparged to 3 brix 23 litre batch size

I've just made my first wheat beer using WLP 380 It started off at 1050 and I left it in the primary for 11 days at between 18-20c. The gravity is now 1016 ,higher than White Labs suggest. A good yeast cake on top still. The beer has some banana and possibly some apricot but very little of any...

Why am I having trouble sending private messages?

Many thanks to pittsy and Aleman for clarifying this issue

I've found the article in BC (March2009) which is very informative. I add a whole tablet to about 50 litres of liquor and understand from the article that that as well as removing the chlorine or chloromines any residue will help later in the process by forming reductones . However I cannot see...