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I’m not convinced by a catering bench. I like that they’re easy to clean, but the surface is probably much too high for a brewing stand, and I’m not sure how well they’d cope with all the weight. I’d be intrigued to hear if anyone else has tried one of these.

I’m an all-grain brewer using a 3-vessel single-tier setup, and I need to invest in a new brewing stand. When I got into all-grain brewing I was on a budget, so I bought some cheap Ikea Lack tables and bolted/dowelled them together. Initially I had a 3-tier configuration and then repurposed to...

Morning all! Do we have any forum members that happen to also be a BJCP judge, or otherwise have experience in judging homebrew? I've been brewing for a number of years and I've got to the point where my friends and I really enjoy my beers, but they still need some kind of refinement to make...

You can order beer yeast (and kits, equipment etc) online. I'm sure most of the main online brew shops should deliver to Shetland, or there's always Amazon for backup. I haven't tried using wine yeast in beer, but I'd imagine it wouldn't be as effective as beer yeast, or lead to as desirable an...

I understand the logic but don't know whether that's oversimplifying it a bit. What exactly causes hop-haze? If it's just particulate matter, and the aroma is dissolved (for want of a better word) in the beer, then fining could be of benefit resulting in a clearer end product without affecting...

At this time of year your shed almost definitely won't be warm enough to finalise fermentation or to prime the beer. Most ale yeasts prefer temperatures roughly around the 15°-20°C mark. Some ale yeast strains will ferment slowly at lower temperatures, but unless your shed has heating or...

Redditch, Worcestershire :)

Morning all! I'm interested in hearing anyone's experiences of fining after dry-hopping (e.g. during cold crash). There are numerous accounts of this removing some of the aroma that dry-hopping creates. Has anyone here had the same experience? I know that dry-hopped beers with a haze are...

Steady mash at 66C Sent from my iPhone using Tapatalk

Thank you. I'm in the process of bringing it up for a diacetyl rest. Following this, should the cold crash and layering be done in the FV, or in the keg/bottles with the priming sugar? I'm finding conflicting reports online Sent from my iPhone using Tapatalk

I don't have the date to hand, but I'd say we're pushing 4 weeks to get to the gravity it's at now, and it's now been stable for a few days Sent from my iPhone using Tapatalk

I did make a starter, but I did only use 1 pitchable pack... Sent from my iPhone using Tapatalk

I've been monitoring the fermentation of my first ever lager; a Munich Dunkel which has been slowly fermenting for a few weeks. The fermentation has taken longer than with any ale I've ever brewed - I'm assuming that may be normal with lagers? I've used WLP830 at 11C The biggest surprise is...

I can't offer anything for sale, but you should try BIAB if you don't want to take up too much space or spend too much. All-grain brewing in a stock pot on your stove Sent from my iPhone using Tapatalk

It may be that then, as I just use a cheap two-handed one. Sounds like an excuse to get a branch capper! Sent from my iPhone using Tapatalk

Thanks for the suggestion. Strange thing is, if I put the 660ml bottle end-to-end with a 500ml bottle, the top appears to be exactly the same width. Can't see any obvious physical differences with the bottles, but there must be something! Sent from my iPhone using Tapatalk

Has anyone had any joy capping 660ml Budweiser bottles? A guy from work has been saving them for me and I had a quick go at capping. It didn't have the same feel as capping a normal 500ml bottle, and didn't quite feel like it was on properly. Didn't take as much effort to remove the cap...

Ah, that'll teach 'em for peeing off a Redditor! I used Untappd myself, but I find that I rate pretty much every beer between 3 and 4 stars unless they're really bad or really good. I reckon half the beers I rate get a solid 3.5/5.

Brown bottles are pretty effective at filtering out the wavelengths of light that will cause beer to skunk. However, I still keep my brown bottles in the dark anyway as I have the means to do it. Note also that skunking is far more likely to be an issue in hoppier beers, as it's chemicals...

Still available for sale :whistle: