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I've not had a brew on for about 6 months so following my last trip to Bruges I've decided on a quick Belgian tripel. I will be using biab with my 18litre pan. These are the ingredients I have to hand, was just wondering if anyone has experience in brewing a tripel and could knock me up a decent...

So decided to give a BIAB a go after doing some good, and some bad kits. I used the following: 1.5kg Marris otter 150g crystal malt 7.5g fuggles at first boil 15g fuggles + Irish moss 5 mins before end. I used 4.5 litres to mash and 6 litres to sparge, so I think I've got around 8-9...

I used a coopers pale ale kit with 500g light spray malt and 300g sugar. SG was 1040. Chucked it together on 18th feb. The next morning it was bubbling as usual. I Checked it this morning as it wasn't bubbling and it read 1010. This evening I've checked and its started carbonating and i got a...

So I've made a few kits and have decided to try a mini mash combination. I've bought a can of cooper Australian pale ale. I'm looking at around a 18-19l brew. I've read up on the process, I'm just after some advice on what grain and hops I should buy and how much I will need please. Adam.

Brand new never used 5 gallon youngs pressure barrel with tap. £20 collected from nottingham. Adam

I'm having a problem with my corks sticking to the inside neck of the bottles. I soak them before using a hand corker and then covering with a shrink top. My bottles are always stored on their side too. Am I able to lubricate the bottle neck at all?

I have always used just plain white sugar or brewing sugar to make my beer kits. I decided to pick up a medium spray malt to use in my wherry kit I'm putting together tonight. However I grabbed the bag in a hurry and now notice it's only 500g! Can I use 500g of sugar with it too? Or is it best...

I brewed a John Bull English ale kit on 15th July. I bottled some in 1ltr pet bottles, some in glass and the rest in the pressure barrel. I used half brown sugar and half white sugar and added white sugar to prime along with a small amount of maple syrup. Exactly a week after bottling 2 glass...

So on Tuesday I prepared some chopped black currants, cherries and raisins and added sugar and water. I intended to add yeast etc yesterday and transfer to FV. However I forgot and I have come home today to do it and the must is bubbling violently on its on. Do I still need to add yeast? Or can...

So, I brewed this in the bucket for 6 days, then siphoned it into PET bottles. It said to add 1/2 teaspoon of sugar, but for some unknown reason I used sweetener instead. It's just occurred to me that maybe it won't become fizzy. Am I correct? Have I messed it up?

Ok so I only got myself a hydrometer last week and I was wondering if I'm able to work out the strength of my wines and wherry that I've already finished and bottled? It's just a curiosity thing really, they all taste good, but knowing approx abv would be cool. :drink: Adam

So, it's been in the pressure barrel for around 3-4 weeks now, and I know it's still early but I'm just slightly concerned if it's ok. When I opened the tap to try a sample, it's still very very brown and cloudy, with a few bits floating, it's started to carbonate a little but still only let me...

Bottled my banana wine last week, and just couldn't wait any longer before cracking open a bottle to taste! It's not bad but a little harsh on the back of throat, I hope it improves with age, but I'm rather impressed :D

My wherry was transferred to the pressure barrel yesterday, and I've just been and bought these two items... When I screw it down the bulb doesn't pierce. Is this right? I've noticed the valve inside moves up and down. Can anyone advise please :) Adam.

My first post on here, although I've dabbled in the home brewing for a while now. I've just used the following: Tesco value orange juice 1ltr Welchs white grape with apple and pear 700g sugar with about 250ml water A cup of twinnings raspberry and mango tea Tsp pectalose Sachet of yeast...