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How does one bottle from kegged beer? What tools are the best at the moment. What issues arise? How long will the beer stay fresh?

Started home brewing again recently and have done three 10L batches. The first went fine. But the second two I used pellets instead of whole hops. I am getting a strange "grassy" flavour from them. I am not sure how other homebrewers handle pellets. I chilled before bottling to drop them out...

So I bought a dedicated brew kettle for my home brew. Unfortunately, it being shaped rather like a pot, some non-brewer thought it would be a good idea to use it for cooking in! As I do not want fats and what not getting into my beers I am at a loss of what to do. Should I just buy a new pot...

I am wondering if anyone knows whether leaving the lid on with DME or LME is as serious as doing so with grain. I am hoping to restart home brewing but dont want to alienate everyone I live with my steaming up the kitchen so work arounds are welcome.

I have had a hit or miss experience drinking saisons but think duponts is delicious. Has any body come across a good clone recipe for it? Also, I notice there is yeast in the bottle. Would it be worth trying to harvest some or is it just re priming yeast?

New to wine making more of a beer brewer but I was wondering if blackberry wine was possibility. Given the season, I thought someone might have some recipes.

Was in wilko yesterday and noticed the beer and wine kits. Has anyone any experience with these? I am especially interested in the cabernet sauvignon and the elderflower wine.

http://www.britishhops.org.uk/ The British Hop Association are trying to push the fact that you dont need to go to the US to get crazy hop flavours and that there is more to the UK than fuggles and goldings. Only problem is I don't know where you can get these more exotic varieties on the home...

So I looked up fermentation on you tube and found things that had absolutely nothing to do with beer. In stead I got all sorts of health foods. SO I began to apply what I learned and started to ferment vegetables and, being all about the old school, learnt to bake bread. In fact, there is one...

Hi all I have brewed some great stouts and dark beers but they never taste special until after 3 months. Does anyone have any techniques for getting this done faster?

Does any one know how to bleed thermometers. I bought two different ones and they both have the internal liquid separating. The results are different on different thermometres. Can any one help?

I bottled a porter today. There were white, limestone like substance in the bucket around the yeast an trub. There was no smell to indicate infection, nor no unusual flavour in the beer. :wha:Has anyone any idea what this is? Oh, perhaps the crucial detail, I repitched the porter wort on a...

I have tried adding Vanilla to beers before. Love the taste but can't help think that the head retention has has suffered. I have tried essence and vanilla pod solution. I am thinking of adding one remaining vanilla pod and looking for suggestions on the best way how. :drink:

Has anyone any experience using champagne yeast? Am thinking of making something strong, dry and hoppy but know champagne can be really carbonated.

Can anyone tell me if chemipro is okay to clean stainless steel?

Has anyone any experience conditioning in a keg? I have read a lot of posts that say something along the lines that "a keg is a giant bottle". This maybe true but one drinks from a keg in a very different way than from a bottle. Natural carbonation may work the same but surely the act of...

So I was about to buy a spray guard and hack into making a hop strainer similar to a bazooka strainer. I assumed it was stainless steel then noticed it was aluminuim. Does any one know if it will be okay to use?

I have had heard a few brewers remark that they leave their mash overnight then sparge and boil the next day. I know brewers in former times had long mash time of 3 hours in some case but what advantage is there to leaving it overnight? Is it a brewing technique with a specific aim in mind or...

Hi guys What is the volume of water one uses when calculating burtonisation? Is it water in mash tun, or sparge volume or pre boil volume or post boil or what? I planned on putting gypsum into mash.

So a friend of mine lent me his 30l mash tun. I usually do 20L batches but I am thinking of a hi gravity brew. Has any one any experience with this? Was thinking of liquoring down again in primary as I do not use de-oxygenated water. (damn council)