Search results

It has always been recommended that one uses a camden tablet every time one racks off the wine. This serves two purposes - the sulphur dioxide released neutralises any oxygen picked up during racking and guards againgst any infections and wild yeasts. If using Potassium Sorbate to stop the...

Dry hopping is usually carried out in the secondary fermentation closed vessel while the yeast is settling and the beer clearing. I would say 10 grams is a good starting point. Dry hopping will not increase the bitterness by very much if any. Good gives a good bouquet to the beer and improves...

Don't bother with VWP but yes it can be bottled and reused. Buy a tub of Astonish Oxy Plus. £1..99 from B & M. Best cleaner I know but not a steriliser. Use a weak solution of Metabisulphite. 2 ounces to the pint of water. Use 1 teasponful of the 10% solution in a pint for 10 minutes to...

Black treacle is a bit old fashioned (although Dave Line was my hero). Try about 2% crystal malt (EBC 125) and 2% roast barley or chocolate malt for the colour. Both in the mash. You can adjust the SG to 1060 with Golden Syrup.

Chelstonbrewery here. I apologise for my previous post. I misunderstood the message. If cleaning with any chlorine based product rinse well and to definately neutralize the chlorine use a teaspoonful of Sod. Met. or a camden tablet in the rinse water. Also, to ensure the chlorine is not coming...

What is home made malt? If this is only your second brew why didn't you stick to the recipe? Cleanliness is next to Godliness in beer brewing. Make sure everything is cleaned and sterilised in future. I cannot really see how you can avoid cleaning your drains this time. Better luck next brew...

Why has the Spring think survey stopped? I would have thought it very important to have some idea of how many is coming and especially number of beer entries.

Depends what you are making. Taste the must and see if it is acidic enough for your taste buds. If not try a level teaspoonful,

To that there is no reply!

This is the principal acid in apples and will give a wine a sour taste. Can be bought from any homebrew shop. But don't bother - use tartaric (the acid in grapes) instead.

Spring Thing - What is the latest time for entering beers on the Saturday morning?