Recent content by RhinoCR

Eyup fella another resident of Leeds here welcome to the forum.

Although I'm a huge RL fan, born within earshot of headingley I'm worried over the future of the game. For me Union is far better run and marketed,and since it's turned professional imo has developed immensely since the days of kick and clap all pile on. RL is rapidly becoming defence orientated.

Hello from a fellow loiner.

I bottled mine today 280 gms of sugar into glass bottles, just the excruciating job of waiting for it to carb up now. Am I right in thinking its a naturally cloudy be beer?

Cheers for the rapid replies, I'm used to brewing ales and bitters and put the figures into an online calculator which indicated over 200 gms of sugar and this seemed quite a lot, but I'll trust in other people's knowledge. Thanx once again.

Hi I'm just getting to the end of fermenting a wilkos wheat beer and was wondering how much table sugar to use to batch prime. I've looked on the tintra web but can't really find a definitive answer. The good people's knowledge on this forum would be most appreciated.

My first brew which was in February was this kit and I also originally thought it would be under carbonated but after leaving it 7-8 weeks the bottles have really "firmed up". I agree though the flavour is spot on. So I suppose patience really is key.

Thanks for the heads up mate I've ordered a Wherry, Youngs Scottish heavy, Coopers Aussie pale, bottle capper and a dozen brown bottles all for £50 bargain!

Cheers clibit I used the yeast supplied and kegged it yesterday now the hard part of waiting for it be ready for drinking. :drink:

Hi everyone I'm new to HB with my first brew (Coopers European lager) currently in the fv. For my next brew I want to try kegging a stout with a couple of tweaks I.e using DME, Brewers sugar and possibly treacle, my question is would using a different yeast to the one supplied with the kit give...