Search results

Thanks. What temperature do you use the caskclean at?

Forgetting the Irish Moss was why I tried superkleer as you can put in in the fermentor. It was not worth the trouble!

I used a whole protofloc tablet in a 75litre brew. It didn't seem like a lot but was around the dosing suggested on the packet.

Thanks. My casks are plastic. Do you have any recommendations for a sanitiser? I generally use bleach but I don't find that it softens gunk at all.

I've tried Irish Moss and superkleer and isinglass. I popped a Protofloc tablet into a batch yesterday. To date the only really effective agents I found to clear beer are patience and gravity.

Can anybody help with some advice?

Of the big beer drinkers - is weight the only problem they have?

I should have said that those I've seen with a drink problem drink wine and spirits as well as beer. Spirits seams to be a particularly frequent.

If your beer is around 4% and you only ever drink beer as long as you're not falling down drunk I've always thought that putting on weight would be the biggest health risk. Everyone I've known or seen on TV with a drink problem seems to drink wine and spirits.

Sorry to revive an old thread but I've been trying to cask my beer and not getting it right! A couple of things are going wrong so hopefully someone wiser than me can help. Firstly, I fill the cask to just below the Shive at what ever the ambient temperature is. I don't have anything to...

This time of year as soon as it's out the fermenter it will cool to around 10C in a day or too I guess. Before bottling I used the classic homebrew pressure barrels and I always used to make a point of keeping them at at least 18C whilst the beer was clearing. Sounds like this was misplaced...

I'm planning on using brupacks dried issinglass which it says to make up 24hrs before So I have my 10 gallons of beer. Which will be at around 22C I add priming sugar and isinglass (made up the previous day) to it while it's still in the fermentor and mix it all in. I then fill up my pin and...

It would have been a long way for me too but I family down there so I lined it up with a visit.

Thanks that's really helpful. How does it come to condition in a week? If I put it in the bottle I leave it for a month at room temperature. If a pub brings it down to 12C doesn't that stop the ferementation and make the beer flat? Getting my beer into a pub is where I want to get to...

I went on it. It was excellent, good lunch too. It was £30 or something to go. It would have been fantastic value at two or three times the price!

I have what would have been a bottling day approaching but as I am now brewing at 10 �" 15 gallons I am trying to work out what would be involved in casking rather than just bottling my beer. Generally I leave beer in the fermenter for around 14 days then on bottling day mix in priming...

Sorry for digging up an old thread. Something I've been trying to work out is what happens if you get the dosing of CRS and DLS wrong? CRS is an acid so neat it is presumably harmful and DLS I just don't know. What should you do if too much goes in - is it a health risk?

I wouldn't usually have been as bold as that but with it was a crimbo brew I knew it would go.

100g seems a lot for a 23l batch - The book of receipes I have got "Camra's brew your own British Ale" rarely seem to call for more than around 25g at that size.

That one I had a vague hope of turning out like 6x. And actually apart from the head and the colour did actually taste a lot like 6x. What I'd really like to make is a golden bitter that has that strong aroma which I'm pretty sure is cascade hops. I've often seen it called american pale ale...