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Mine will be ready in a week. Tasted a pre-bottled version. Incredibly fruity, enough spice coming through. Not sure of the carbonation, left it in the primary too long.

Wow! That's a fair bit of time to get sour. I might try it next year now given it suggests some warm temps. Cheers. :-)

Just intrigued at this point but does anyone have an extract/partial mash recipe for a sour beer? Seems to be a bit of a trend for them and tried one, quite liked it.

Perfect timing, I was just thinking something very similar and was going to ask myself. I was thinking a mulled wine kit boiled with raisins and other dried fruits. This gives me some ideas. Ta.

I am just about to start something similar. But the following: 1.5kg Coppers Pale 1.5kg Pale Malt 250g Pale spray malt (for the starter) 500g Pale malt 500g Wheat Syrian Goldings Mosaic (dry hopping) Coopers Pale Yeast (for the starter) Belgian wheat MJ20 Coriander I have no idea whether...

+1 for chalk board pens. Wash off. Easily

And, by the way, my first mix of extract and grain I messed up. I boiled the grain with the hops etc. But turned out lovely.

I agree with everyone. I'm really a clueless Brewer but to me that's the fun. Play, play and more play. Oh, and of course drink, drink and more drink.

I started early this year with pure kits, one stout, and AAA and an IPA. Immediately after brewed a 10% ginger beer. But then I have done a few things, got two tins of amber extract and a bag of crystal malt. Steeped the crystal and then boiled the wort with a mix of citra and Mosaic. Mixed it...

I made one recently, roughly based on this recipe. Came out at about 10%. Added some fresh strawberries and lime and mixed brown and white sugars. With the champagne yeast was seriously dry, some people preferred to add up to 100% lemonade on top. Others loved it neat. Either way people loved...

Thanks Baggybill. I think this makes sense but raises a couple of questions. I have 2 FVs but one is currently full of cider and will be tomorrow when I start my next brew. One is currently full of a stupidly hopped pale (maybe too hopped) and will be barrelled tomorrow. This will leave the...

Has anybody brewed one beer immediately after another in the fermenting bucket? I've read about reusing yeast but wondered if I could just stick my next beer straight in, no cleaning the yeast or the Fermenter for that matter? Obviously got to be careful with temps as don't want to kill the...

Just stuck one of these on. I don't drink cider and I don't like normal. Added 1l of apple juice which I had heated and steeped 50g elderflower and a teabag. Of it goes now, see what it brings. I will be bottling but have a barrel it can go in before to add the priming sugar etc. I will sip...

I had a look at that. New to it all but from what I could find a full 500g would make up no more than my suggested recipe which for a pale might be right. Will try it and if not smokey enough, next one will smokier.

I had a look at that. New to it all but from what I could find a full 500g would make up no more than my suggested recipe which for a pale might be right. Will try it and if not smokey enough, next one will smokier.

I had read that peated malt was a but hardcore on the smokiness so should be used carefully. A smoked malt might be more forgiving. There seem to be plenty of recipes for a smoked porter but they are more robust as a beer. Too much smoke in a pale could kill it. That said, it's experimental...

Do you know what else he added Marcarm? On the website I can get it from it suggests maximum percentage of the grain bill but I don't know how extract translates. I am experimenting but would at least like it to be almost drinkable. Ha.

This turned out pretty great. Boiling the grain not effected the flavour. This is from an early tasting. Hoping it will mature.

Found an old post or two on this but no real info. I am wanting to make a smoked Pale Ale after I tried one in London. I am wondering how much smoked grain to add. I have two 1.5kg bags of malt extract from the razorback IPA kit, 250g of crystal malt, 250g wheat and 250g medium spray malt. I...

I am going to be adding wheat grain to my next brew for the first time. Not too worried about a bit of cloudiness but really don't want a wheat beer. Was thinking 250g as half the bag. Seems I might get away with that.