Recent content by glennturner83

I think you may have just underlined my point about it being an old wives tale. Does anyone on here have membership of the institute of brewing or anything similar where they can access research? All the journal references I have access to only talk about testing techniques with vague references...

This is the bit I am dubious about! You are suggesting something different and plausible.

I have seen that before on forums etc but never seen an academic paper saying it. I can't see why it would. There is no biological reason or process I can think of that would lead to a yeast cell making a small, aromatic molecule. Esters...yes. Ethanol...yes. Trichlorophenol...nah. The process...

Doesn't react with the yeast...it kills it. That is the reason chlorine is added to water; to kill bacteria and other microorganisms. However the amount in water will not kill all the yeast but just inhibit it's reproduction. The TCP taste you describe is more likely from chlorophenol that is...

The dried yeast you put in at the start become hydrated and start to multiply (the dried yeast is yeast + some caking agents). They are tiny, microscopic organisms so would easily get out of the muslin bag. When they run out of 'food' (the sugar in the juice), they die or become dormant and drop...

Not much, no. You can wrap some muslin around the siphon when transferring to bottling bucket to avoid the bits. Or just leave them in your beer and call it character! By breaking down they release more of the flavour

That is what you want 🙂

You could do both a wine and a cider if you have enough! For the wine, I like to add loads of fruit so it actually tastes of fruit. Most recipes call for hot water poured over the fruit but I think that ruins it. Here is my suggestion (made variations of this, based on the recipe from Restell...

From kit? you can fit a 23l kit in a 25l bucket ok. might want to consider a blow off valve for first few days but not needed for anything other than higher ABV kits

I have 3 from Brew2Bottle for that exact reason £££ and yet I am waiting for payday to buy a couple of 25L jerry cans so I can fit to full size brews in my fridge at once 😉

I need to find out more about this 🧐 Just about to get some drawings done for an extension...I wonder a. how much more it will cost to include a cellar, b. how much the cellar itself would cost and c. if SHMBO will notice

I wondered that too

I made this one a while back and use light DME as I had run out of dextrose. The result had loads of body and a faint banana taste to it, which was unexpected but not unpleasant.

Not sure it's possible to water down Guinness. Cask beers yes, but don't see how you could tamper with Guinness without some elaborate modification of the lines, which begs the question 'why?' for the sake of a few quid.