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My hops are abundant with flowers this year. Challenger and cascade, they have a bit of overlap where thy have grown together, but should separate okay when I cut the remaining stings that are still managing to hold the vines up I’m not going to lie I am not looking forward to picking this lot

I use a hoprocket to add hop flavours and it works great https://www.themaltmiller.co.uk/product/hoprocket/ you can also set it up to pour your beer though fresh dried hops

Yeast is a large part of a tasty beer, why take the chance on a contaminated yeast, the yeast you are now cultivating might not be the yeast you think it is! You could take a chance and pitch it while saving some for future use just incase it makes a great beer. Personally I would use any in...

Yes I think it was, I will take a look and see if they deliver to my area athumb..

Good evening all. A little help please Ages ago I had a bottle of CO2 delivered, I live in Hampshire and someone here recommend a supplier that delivered to my area, for the life of me I can’t remember who put me on to them or the supplier, has anyone got any ideas who they might be, I could...

You could always replace the off/on tap that is fitted to the sparge water heater for another type that lets you control water flow, then fit a tube and sparge through that, you could also fit some sort of sparge arm to the new tap and control the flow of sparge water through it

Have a look on eBay and use the search filter “ nearest me first” or gumtree in your area, if your not looking for a fridge or freezer that are all bright and new looking they almost give them away

Well done lads. Well done Inkbird :thumb:

I ordered from AliExpress a longer gas in drip tube and if I use a keg to ferment in I slip a plastic tube over it so it’s cut a bit shorter from the bottom of the keg, I did this as I could not get a spare beer out drip tube and didn’t want to cut the one in the keg If you use a...

If you are going to use a keg for fermentation but not ferment under pressure it’s still a good idea to use a spunding valve, that way the valve will allow the oxygen to be released and replaced with CO2 during fermentation and act as a airlock to stop air getting back in You would only...

The problem for the UK was that we were promised reforms that never happened, most of Europe is scared of losing out so didn’t see the changes as good for them, most countries are in it for themselves first and the union second, this works reasonably well as long as there is benefits to...

I’m in, it’s hard to say no to some excellent products

You can still use a hydrometer Reading to tell if the fermentation has stopped, take a reading and make a note of what it is, then a few days later take another reading, if the reading is exactly the same it’s stopped fermenting, if the reading is moving down wait a few more days and...

I usually try my first bottle at about a month Most people like to drink it quite young to catch the bubble gum/ cloves flavours, If when you try your first bottle and it’s a bit sulphurous tasting leave it a couple more weeks before you have another and see how it goes Of course if...

When you prime your bottles just you will get sediment in the bottom of the bottle, just pour some of that in he glass with the beer Clear Weiss beer can be just as tasty as well

No need to rush, Weiss beer yeasts have a tendency to produce sulphur flavours so try not to rush to bottle it and give the yeast time to clean up after it’s self up

If you fill the corny kegs with starsan, seal the keg with its lid,then push the starsan out with CO2 that will create a non oxygen environment, then you could do the same again with a second corny keg, filter the beer between the corny kegs using CO2 to push the beer through the filter to the...

It’s always worth a try, hope for a cold spell otherwise you will have a lot of work to do keeping up with the plastic bottles with ice in them

If you look on the brewing grain substitute chart, Baird has a malt just called “ crystal malt” which is about 80L on the chart, could it be that the recipe you want to use is based on Baird grains?

I would ferment it at about 20-21C, It will depend on the yeast you are using but that should be enough to bring out the banana flavour