After an amount of interest, I am looking to start a homebrew club for the area around Chichester. Anyone interested can message myself.
Due to the current situation, and time to set such things in motion, I am looking to next spring to start.
well the krausen dropped so looking to rack onto the fruit tues/weds next week. I ll defrost the fruit , mash it place it in a straining bag, and add a little spring water to cover and add campfen tablet and pectolase and sit 24 hrs. then rack stout onto it.. i am putting in 3-3.5 kilos of...
I went with 1 wilko kit 1 amber malt extract 2 kg of sugar and 1 kg beer enhancer. 4oz black treacle. came in at 1.096 and i ll get 10 pts from the fruit, so should get a 12% imp.stout from this.
If i have a demijohn , i throw it on my stir plat, (lab one i got yrs ago) turn it on max and that vibrates co2 out. but for 5 gallon carboys i have a glass tube fitted in bung, hook that up to brake bleeder and start pumping. 3-4 squeezes and watch those bubles rise, i just keep going ...
I have 2 x Wilko stout kits, And I am thinking of making it a Blackcurrant Imperial Stout, I have 1.5kg of Mangrove Jacks Amber malt and kilos of brewing sugar and beer enhancer.
I have Wilko Gervin English Ale yeast which is Muntons GV12(Notts Ale yeast to anyone else). The yeast has be used...
£3.50 mixer paddle and 2 mins on a cordless drill, either after adding starter, or just sprinkle dry yeast on top and never had a fail. If doing a very big braggot or Imp Stout, will do a 2nd time 12 hrs later. (no it doesn't effect the beer)