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Looks quite lively, is that the first time you have attempted a sour? Do you plan on getting on another and blending them?

I plan on fermenting in 25 l plastic fermenter and then secondary in a 23 l glass carboy. From what I have read the carboy should be filled to the neck to reduce the surface area exposed to the air, however I am very much learning about this process so open to the opinions of others...

Thanks Strange Steve, I am planning on primary fermentation in a plastic barrel and then into glass for secondary, using an old plastic fermenter which I can keep just for sours. That's my plan anyway.:-? Daz

I was all set to get this on the go last week using the heritage caramel malt as a substitute for the special B, but I read somewhere that I can't ferment in a plastic bucket because the plastic is porous and allows too much oxygen through. Also once I have used equipment to brew a sour I can't...

Thanks Pawlo7671, Order placed. :thumb:

I am about to embark on the long journey into brewing a sour for the first time. Recipe is for Flanders Red Ale taken from Greg Hughes "Home Brew Beer" book. Grain bill is: Vienna Malt 3.2kg Pale Malt 1.6Kg Wheat Malt 250g special B 300g Caramunich III 300g Yeast is: Wyeast 3763...

GerryJo - Yes the stove top still a useful backup and I do still use it to heat my sparge water. Marlow - Thanks for the welcome. Zephyr259 and LesTom - Nice to know I'm not the only one up here in Scotland. JFB - Thanks, think I will need all the luck I can get. I have never attempted...

Thanks Chippy Tea. PMS67 I'm in Moray not far from Elgin, up in whisky country! GerryJo yeah the brewdog brewer seems ok, I have only done one batch on it so far but its quicker than my old stove top setup.

Thanks Gerryjo :thumb:

Hello everybody, Thought I would introduce myself again, I have been lurking around for a while but haven't brewed for a couple of years. I live in north east Scotland but I am from north east England originally, moved to Scotland 14 years ago and have no intention of moving back to...

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Certainly will Clibit, I may even set aside a few bottles to send out to forum members to review...if it's drinkable off course :thumb:

Thanks Clibit, I will probably go ahead with the quantities I have mentioned and see what I end up with. I can tweak them next time if required. :drink: Daz

Having managed to create a drinkable AG brew using this recipe and with a second batch on the go, my confidence is growing with regard to AG brewing. I enjoy the occasional single malt peated whisky and so I would like to have a go at creating a smokey peated beer. I have put in an order...

I have just bottled up my first attempt at this AG brew. filled 13 budweiser bottles with half a teaspoon of sugar in each. OG was 1046, FG was 1012, gives me 4.5%ABV, this was the brew I messed up the mash temperatures so fairly pleased with this. Tastes lovely apart from the lack of...

I have just started a second batch of this brew and I have discovered why I had such a low gravity reading with the first batch. It seems I was reading the Farenheit scale on the thermometer when I should have been using oC. So on my first batch I mashed at 22oC:doh: With the batch I...

I have been re vacuum packing mine, bought a cheap vacuum packing machine off ebay at around £40. Comes in handy around the kitchen as well.