Recent content by Boatbrewer

Not a brew but I bottled my Festival kit Old Suffolk Ale today. This was my first brew since moving to Spain in September. Had to wait a while before the temperature dropped low enough to brew. Still, it gave me plenty of time to drink enough Magner's at my local bar and collect the bottles.

Thanks for all the tips. I think I might go down the heat pad/ inkbird route and see how it goes. I've only done a couple of kits since getting back into brewing but I'm planning some simple BIAB brews for the spring.

This is interesting as keeping a regulated temperature is a big issue for me. I live on a boat where the temperature fluctuates massively. Morning temperature before I light the fire was 5 degrees before Christmas. I don't have room for a beer fridge set up but was thinking of a heat pad...

I stopped brewing beer ten years ago when I was diagnosed as coeliac. I've just started again using Clarity Ferm with no problems. Two kits so far and some simple BIAB brews planned for the spring.

Gluten free Steinburg from Spain while I prepare the pork for crackling.

Birthday gift from the good lady!

After a break of nearly ten years, I'm just about to start brewing again. Wherry will be my first brew. I remember it being one of my favourites.

Thanks!

I'm returning to brewing after a long break. Fresh start and all that- I would like to change to Boatbrewer please.

Bottle five and drink the half while you are doing it. :lol:

Maybe, but where does that leave my blackberry fermented beverage? Is it an alcopop? :lol:

I think that supermarket grape juice is so far removed from wine making grape, that you might as well use anything.

I see the Festival range have jumped on the band wagon. Bit pricey for my standard session beer, but if anyone wants to buy me one for Christmas.......:lol: http://www.brewstore.co.uk/festival-gluten-free-american-ipa-beer-kit

The Beaverdale Cab Sauv that I made with added powder has turned out very nice indeed. There is a much more fruity taste and perhaps a little more body too. It will be interesting to see what it is like in another six months. My Beaverdale Merlot with added powder has stuck at .998 so I have...

I experimented with sparkling wine using a basic wow recipe. Fermented it right out but didn't use a stabilizer and primed the bottles with half a teaspoon of sugar. I used screw top fizzy water bottles for safety. Prior to opening them I got the really cold in the fridge and decanted into a...