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Hi Guys, Thanks for all the valuable info, apologies for the delay in responding, had quite a hectic few weeks here. From what I've read so far, the trickiest part of this will be ensuring I get a 'Sweet' Cider without triggering secondary fermentation. I'm thinking about the following...

I was scrolling through the thread and came across it last last night just before falling asleep. I guess it's a pinned thread as it was above my post, which is probably why I missed it first time around, but I'll take a good look at it, thanks for bringing it to my attention.

Thanks for responding, much appreciated. In point two, you mention back sweetening with Xylitol. I'd prefer to use something more natural to sweeten, is there another method to sweeten after fermentation ,but still prevent the possibility of triggering additional fermentation, pasteurization...

I followed the Fullers link and started browsing through pubs... I don't know how many of you guys have spent much time overseas, for me it's been 25 of the last 30 years, but damn, do I miss a good English pub; nothing quite like it, anywhere else in the world.

Hey Guys, New to the forum, predominantly focused on all grain brewing. The missus was somewhat irked at the amount of space I was taking up, and decidedly unimpressed with the amount of general faffing about involved, until she asked if I could make Cider.... my response, "of course darling"...

Looking good... I haven't been back to Blighty since 2011, how much is a pint of ESB these days...? *wincing in anticipation of the answer...

Relatively inexperienced Brewer, but I ran into an issue during my first all grain brewing attempt, which really helped clear my beer (when comparing first to second batch). I had issues with the magnetic pump on my Grainfather, it was running but stopped circulating wort during the mash. I...

Although the ambient temperature here in Thailand is a pretty consistent year round 30c (dropping to a frigid 28c around Christmas time :), I don't have a problem controlling fermentation or chilling between 20c and 2c. Having said that, I appreciate the heads up and will certainly be exploring...

Very much appreciate your response and I agree that untold variables make priming to reach an accurate CO2 volumes target, difficult to achieve. You touched on another question which I've been noodling on for a while. I listened to a podcast interview of John Keeling which dates back to 2010, I...

At the risk of sounding ignorant, why would you be wary of bottling anything with a FG of 1.015? I have seen a lot of recipes with target FG's higher than this, which are then bottle conditioned. Appreciate your opinion and perspective on this, still on a rather steep learning curve.

Thanks for responding. So to clarify, you are talking about using regular, white, processed sugar as opposed to Dextrose? The main reason for me posing this question was to see if I could get some feedback from guys who brew English Ales of this type and the qualitative differences they may...

Would be grateful for opinions in respect to priming/bottle conditioning English Ale (in this case a Fullers ESB Clone). Brewing stats as follows: OG 1.059 FG 1.015 EBC 18.0 IBU 35.0 ABV 5.7% Batch size 19 litres Target CO2 volumes 1.75 Beer Temperature on Bottling 17c I haven't had any...

Yes, it was a delightful surprise to find everything I needed, not only that, but the guy operates out of a small shophouse less than 10 minutes drive from my home. On the question of converting locals from Singha to ESB, I find that most locals are equally split between Singha and Leo. If I...

Thanks for the warm welcome, much appreciated. I mulled over a few options for fermentation control, but decided to go with a 200 litre insulated cooler tank, which serves a couple of purposes. A submersible pump moves water from the cooler, through a fish tank chiller unit, which shows the...

Very kind of you to say so, thanks for the warm welcome.

Hey Guys, I have been living and working in Thailand as a consulting engineer for the past 11 years. As a young lad, I spent my formative years drinking Fullers ales and love the myriad variety and complexities of real ale in general. I've lost count of the amount of times I said I would dip...