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When I've finished a brew I usually wash out as much of the trub and krausen marks as I can with warm water and a piece of kitchen roll, and after that wash out with washing-up liquid and rub with kitchen roll. I seem to recall someone once saying that using washing up liquid has a detrimental...

Evening all. I have just bottled a Russian Imperial Stout and after bottling checked my gravity reading to find that it at 1028. The brew started at 1080 and after 3 days was down to 1026. After 7 days it was 1020 and I added 2 bags of hop pellets and left for another 4 days before cold crashing...

Since fitting the 2nd tap on the front of my beer fridge I am no longer opening the fridge door that often (previously using a party tap on the 2nd keg). Following this I have found that the inside of the fridge and the exterior of my cornies are covered in mould spores. Any tips on how I can...

I'm doing a Saison and adding 50g of Cluster, 50g of Pacific Jade and (maybe) 50g Hallertauer. The instructions I have say to "break up the hops with a knife and add 500ml of boiling water. Pulverise with knife in water for 2 minutes then use a spoon to transfer the hops only, leaving the liquid...

I'm doing a Saison and adding 50g of Cluster, 50g of Pacific Jade and (maybe) 50g Hallertauer. The instructions I have say to "break up the hops with a knife and add 500ml of boiling water. Pulverise with knife in water for 2 minutes then use a spoon to transfer the hops only, leaving the liquid...

I like the idea. Anyone tried it? How would you rate the results? Cheers, Chris

I've always used normal cane sugar when brewing and priming the Brewferm Grand Cru but am wondering if anyone has tried different types of priming sugar to do a taste comparison? If so what are your thoughts on the outcome? On another note, has anyone done this beer and kegged to a cornie? I was...

Is it possible to fix a float device to a bottom tap king keg so it might be possible to drink the beer a bit sooner by taking from the top? Chris

Before anyone says - I know I've been stupid, but any experience or thoughts would be much appreciated. By being ridiculously busy with work and everything else I have managed to set a beer brewing and it has now been sat in my temp controlled fermentation chamber for about 10 weeks now...

I pressed all of my apples at the weekend and have just added crushed campden tablets and found that the juice was a lot more viscous than i expected when taking the SG (incidentally it was 1042). Is this normal and will it become less thick as it ferments? Thanks, Chris There's all...

Can anyone help with this? Or have you tried/developed anything such as starting with a standard 1 can kit and adding anything (e.g. peat smoked grain extract)? Note: I don't have the equipment (or time) for AG brews. What I'd ideally love is to get anywhere close to is the Alaskan...

A new year and getting ready for a new brew. I've got 2 lined up to go, Young's American IPA and Festival Razorback, and currently have around 40 pints of Grand Cru, 40 pints of Festival Golden Stag (in 2nd fermentation) and about 20 pints left of Four Finger Jack. Regarding the latter I tried...

I've had a couple of brews recently that have frothed up and out through the airlock and then dried up and is all stuck to the inside of it. I've tried pouring boiling water through them and soaking in hot water with washing up liquid but I cant seem to shift it. Does anyone have any good tips...

I'm sure that in the 600+ pages of thread in this part of the forum this has been brought up before but here goes anyway. A few months back I barreled a beer that turned out to be pretty average. It was a Bulldog Brew's Hammer of Thor, and I barreled it because my bottles were full of...

I have an immersion heater for brewing but when it comes to the second fermentation in the keg does anyone have any rules of thumb for using a belt heater? I've got a belt heater that can be fit around a 1 gallon demi john and use can also use it on my 5 gallon barrel. The sort of thing I'm...