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not sure if you guys had seen this but I thought it might be of interest https://www.brewdog.com/lowdown/blog/homebrewdog from the website For the next ten weeks, we are accepting entries from anyone who would like to create a beer at home they believe is worthy of BrewDog, and would like to...

not sure if you guys had seen this but I thought it might be of interest https://www.brewdog.com/lowdown/blog/homebrewdog from the website For the next ten weeks, we are accepting entries from anyone who would like to create a beer at home they believe is worthy of BrewDog, and would like to...

You might want to add a refractometer calculator to calculate the Gravity when alcohol is in the liquid. There are a load of beer specific formulas here http://www.primetab.com/formulas.html

no harm in contacting them but I have seen similar deals before and it is the shipping that kills it. $300 shipping for 30l stainless steel fermenters on top of the initial price. Might be cheaper to ship one from US...

Yay I never win anything :grin: I will let you all know how I get on with it (with pics).

One quick note, are you taking the FG with a refractometer? if so the reading will be higher than it actually is. This threw me off for my first few brews. The alcohol screws up the light refraction. there are online calculators to get the correct FG like this one...

I'm in Please.

wow you were not kidding my favourite is "Single nucleotide polymorphisms and transcription analysis of genes involved in ferulic acid decarboxylation among different beer yeasts" :wink:

looks like it is more like a protein than a sugar and Yeast and bacteria cant use it https://en.wikipedia.org/wiki/Stevia

Haven't tried it myself but I have heard that any artificial sweetener can be used for example Stevia. alternatively you can just add a little bit of granulated sugar to your glass before drinking

Certain ingredients flavours are killed by fermentation. For example the flavour of vanilla that you get from oak and vanilla pods is removed. To get that in the beer it needs to be added when fermentation is complete. I don't think fruit kills fermentation look at all the types of wines and...

It'd been on my wish list for a while. Couple of reviews on Amazon say some of the articles in it are wrong but it looks like a nice book to have lying around.

no thermostat though need to use some form of temperature controller such as an stc-1000

I got a 1ft one of these works great. http://www.ebay.co.uk/itm/141557998704?_trksid=p2057872.m2749.l2649&ssPageName=STRK%3AMEBIDX%3AIT

I did one kit and then went straight into the All Grain Brewing. I think as long as you follow recipes you should be alright. My only all grain failures have been when I went experimental on the ingredients :wink:

Oh by the way my final gravity is wrong. I did not know that alcohol messes with the readings on refractometer. will take a new reading with a hydrometer when bottling

Out of interest what were the final ingredients was it just Apple juice and honey?

you might be alright with the potassium sorbate. See below http://www.fermentarium.com/homebrewing/winemaking/everything-you-know-about-potassium-sorbate-is-wrong/ there is a lot of talk of boiling to remove it on brewing sites but I cant find any chemical evidence to say boiling removes it...

not sure about this but it sounds like you don't have enough yeast to carbonate the beer. The sediment is the yeast and if you want carbonated home brew you have to live with it or artificially carbonate the beer with a corney keg or similar.

1.145 I think so it is currently at around 11%