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Hi, I know this is a very old thread, but, how are your Regent vines coming along? I would imagine that by now you'll have possibly harvested enough grapes and have made your own wine from them. Any good??

At the end of day..... 'something' no matter how it is made, rather than nothing at all, has to be better.

What am I drinking this afternoon?... well full roast is nearly ready and I started drinking a can of Fosters, 'shame on you, you might be thinking' I chose a foster to hide a home brew that I am also currently drinking... my Deeping light as I call it. I made it last 12th September using local...

My last post might have come across as a tad cruel, she is in fact a sewing wizard and has produced this! Its a work of art I tell ya....

My wife wears a brilliant mask, keeps people well away from her....

Careful what you wish for, could be a ventilator for C02 ashock1

Exactly the same here and I've been packed up with smoking some 20 years.

Sorry to hear this Bevvied, you must be really worried for her knowing what you yourself went through. Hope she gets through it okay.

Dunno if I've got the courage for this, probably if I drink all the beer first THEN, I might just join in. :laugh8::tinhat:

Nice Haggis

Maltodextrine works for me as well. I usually now make ten litre brews and usually add 150 grams to the brew, adding more will be interesting, dunno about 500 grams though.

Just want your thoughts on how I can best carb my bottles of Stout with Nitrogen or Nitros Oxide. Of course the use of Nitrogen gives the beers a head of many very tiny bubbles that seem to last longer than the usual Co2 carbonation, just look at Guniness! I currently have an intense Chocolate...

Toilet paper round here has all disappeared so we stocked up on disposable underwear instead. athumb..

Flip Flops annoy me.... I've even seen countless Kick Start BSA motorcycles being started while wearing them. Grrrrrr!

I've found that you just can't beat experimenting. Just brew a gallon or 4.5 litres of wacky thought up recipes that is/are? not a lot to chuck away if need to or having to drink a beer that has not gone according to taste. Less equipment to clean, sterilise and cost are kept low. I think I can...

I visited a Monastery once and when I walked past the kitchens I saw a man frying chips, so I said to him 'Are you the Friar' he said 'No I'm a chip monk'. Sorry... carry on.

Knocked up a Peanut & Vanilla brew this afternoon while recovering from a very late night watching the Election results. I'm not really sure about this one so it is only a 4.5 Litre effort. Using Kweik yeast it'll be drinkable in a couple of weeks. 500g Extra Dark - Dry Malt Extract 200g...

I started a Chocolate stout on the 19th November... it has nearly all gone! been drinking it for about a week and a half. I've got to say it is one of the best beers I've yet made. 1.500g Light Dry Malt Extract 250g Chocolate Malt - cold steeped in fridge over night. 250g Dark Crystal...

Yes, I've used it in Stouts and it really doe's ferment fast and quite high temperature. It also sinks quickly when finished. The remaining sludge once beer removed is like a thick clay quite tough to spoon out and put in jar ready for next beer. Well worth using I think.

It didn't work for me.... worse beer I ever made with chillies.