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Just come back from another wonderful distillery tour (or 5, good weekend :-P) and it's the first time I've been round one as a home brewer. I was really interested in the rough beer stage of the process. They were getting a beer of between 8-9% in most cases, unhopped obviously, in a...

Just about to transfer my first two demijohns of TC into secondary demijohns to clear and settle out. Should I top these up with juice, water, something else or should I just leave it as is and accept that it's short? Cheers J

Thinking of trying to make some novelty hooch for friends in the summer, BBQ stuff. Is there any reason not to use these sorts of juices? Other than taste that is :-)

What's the situ with use by dates for juice when looking at turbo cider etc? Does it still stand, or does it change the game altogether? Cheers

After brewing beer kits for a while, I'm going to give a turbo cider or two a go. From what I've read, the juice needs tannin to taste better, but I've not got anywhere local to buy tannin powder. Wilkos do a red wine concentrate. Would that be suitable as a tannin powder replacement? Cheers

I've just made a surprisingly successful first batch of candi sugar for a Brewferm kit this weekend, but now I'm stuck. How do I use it? Do I boil it back down in water, like normal sugar?

With the cold snap, my normal place for fermentation is a steadyish 18 degrees, which is lower than I'd normally like. Would I be right in thinking it'll be ok, but possibly a bit slower than at 20? Cheers

I've got my eye on half the Brewferm range, as they sound amazing, and the review pages refer to candi sugar and golden syrup. This has got me thinking, and the posts there don't answer my questions, so I was hoping someone could, as everyone is so helpful. The implication seems to be that...

Hi all. I'm not sure if being an extract brewer from cans etc is going to limit me too much with this, but I'd really like to brew something that is like a big, high ABV belgian ale, like Chimay, as an example. Is there anything out there that I can get my hands on that will allow me to do...

Bottled up my third brew at the weekend, a Coopers Stout. It's lovely, straight out of the fermenter. So much so I'd say that if I'd bought it in a bar, I'd order another. Can't wait to let it condition out and improve. My only worry is that it won't last! Many thanks to all who've posted...

Morning all - another newb question I'm afraid. I brewed a winter warmer and added a couple of spoons of black treacle as I'm a big fan of a darker ale, and I'd read people had done similar on here to good effect. It was in the FV for two weeks and I bottled a little under two weeks ago and...

Hi all. Another newb question if you don't mind. My local had very kindly put bottles aside for me, but the cleaner threw them out (gah!) and this has left me in a bit of a pickle. My choices are - get more bottles somehow, splash out for a barrel (which I'd rather not do with it being an...

Hi all. I'm new to the process, on my 3rd and 4th brews after two extremely happy successes, thanks largely to being a lurker and reading information on here that already answered questions I had. However there's one thing I've wondered about that I've not seen an answer to - namely why people...