Recent content by Yettiman

1 litre red grape juice ( " ), half a bottle of wilko white grape juice, 500g dextrose, 1 tsp nutrient, 1 tsp citric acid, 1 tsp glycerine, 1 cup of strong tea, 1 tsp pectolase, 600 ml boiling water. I think I just used wilko wine yeast. og= 10.78 fg= 9.96.

Modification, worked a treat, I had to by pass both the simmerstat, as shown above. This worked well, but it still would not sustain a boil, so I by passed the thermostat with a switch. All sorted. I can now set the Mash temperature with the thermostat, and then by pass the thermostat when I...

Hi, I am just about to modify my brand new burco, to maintain a stable boil. I was wondering how long the elements have lasted on other people's burcos I know the elements are meant to be used in a simmer mode, so was wondering what effect (in terms of life span) the modification has had in...

Please add me to the list of those that are waiting for an update :) Love these heavier beers. I am big fan of Hobgoblin, but Poachers Choice is simply great, a real complexity of flavours

Looking forward to cracking open a bottle soon, I let it sit for 4 weeks (start to finish) in the FV, was fermented out after about 12 days, but wanted to let it really settle and condition. Then another 4 weeks in the bottle (6 days to go), I bottled one clear bottle, just to see how it would...

Hi All, I am looking forward to relearning all the techniques I have forgotten. Will be dusting off some of my old equipment, and replacing that, which has long ago perished. I used to be able to make drinkable, but not good beer. Always tasted 'thin' just like the budget beers from the...