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thanks - ive put mine on now and will look into that bit of kit. I'm guessing as heat rises it wants to sit above the base about 3inches up to start then adjust it accordingly.

simple question.... where on the FV does it work best. Bottom? Midway? Don't want fermentation to go off to fast but due the glorious British summer weather - heating is off and my normal place is a bit cooler than in the winter months. Temp is currently about 18deg on the FV so want to...

Well that's gone way over my head - far to scientific. having looked at the thames water info - it says hard. According to readings it 323ppm calcium Carbonate and 0.1ppm of fluoride. Im making an American IPA so should be ok.....:thumb:

Fresh ginger? puree'd? when you say play with fruit flavours are you saying add some fruits? ive heard frozen raspberries are good?

following a post on a different theme I have been encouraged to check the tap water quality in my area - duly done and its in big bold letters HARD. I clearly know this doesn't mean its going to beat me up but have a vague understanding that this is going to have an effect on brewing quality...

and the thames - not even fish swim in there!

so going to have another crack at a summer cider. In the past I've bought 24 litres of 100% concerntrate juice and added that to pectolase, yeast nutrient and wine yeast. I also added about a litre of tea (boiled up and stewed) as well as about 700g of golden syrup. each time ive done it its...

its not quite brown - but its far from the river Perrier! :lol:

not stepping for this brew. I think it was commentary in regards to the methods in the book. when you say local water board analysis - what should I be looking out for? the brew I am doing is a American summer IPA - citra/simcoe hops with 3.4kg of LME. this is my first 'boil' brew so...

I'll probably brew to 5gallons or slightly under

that's essentially what the book says. I've also had a good look at videos - all say crushed grains in terms of water - London water isn't that far off brown - also very hard!

having had a punt on youtube the steeping process looks quite simple. Get grains - put them in a grain bag and basically keep the water at around 60degrees for 1/2 hr - its like a glorified soaking then adding the Dried malt (or liquid if preferred) and once boiling, the hops - again in a...

A couple mention steeping the grains in a bag (60 degrees for 1/2 hr) which I am able to do prior to the books. Ultimately want a nice zingy Summer ale that I've made rather than a wilko's cerversa or woodfordes (all lovely btw)

Thanks for this - however....lost.com In the book I was bought it talks about bringing the DME to the boil then adding the hops for the recipe at varying stages. Is there somewhere I can get a step by step guide and quantities please?

forgot to add - I'm going to order the bits tonight so it arrives for the weekend.

Hi All. Was bought a book at Xmas by my kids (DK Home Brew Beer) which has some great recipes in. I am going to try and brew one doing the Malt Extract version then adding hops (I don't have the mash tun etc....). First Question - has anyone got any tips for doing this method? Second...

Thanks. Had 85g in my head for some reason. Not sure if it will need more as its a sweet newkie brown. May have to go and read a set in store!

Had a disaster - misplaced the instructions. At the PB priming stage and can't remember how much sugar to add. Any one know?

not sure I am confident in taking a top crop - will probably make it worse. The seal does seem ok but could be that - it did bulge a little and I have put the heat band on in different places too? got a thick krausen on the base but this could mean nothing. I am more concerned that it...

Hi all Put a festival Alex - Father Hooks on last week (Thursday) along with a Wilko Newkie brown. Followed the instructions to the letter as usual. The Wilko one has gone mad bubbling away through the air lock. The father hook has done nothing - had a slight swell on the FV lid but...