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I've always used an auto siphon as couldn't get on with sucking a tube to get it started. Vacuvin stopper is a pretty damn good way to improvise, adapt, overcome though! :thumb:

I did a chink of research before starting my website, its extremely difficult as there isn't much out there to go on. I ended up buying company reports for the larger homebrew sales companies that have been around for a few years as well as the producers of the kits (similar to muntons, etc)...

I was just looking into brewing a lager. This will come in handy. Much appreciated.

Last 24 hours of this discount offer now guys. We've hit our target and the quality of our caps will be improving and we'll be able to create an online design tool so that you can create your caps on our website. We're offering a £5 discount on the current price of the lifetime discount as...

You should totally go ahead with your recipe, just don't expect to turn out perfect as it is a tricky style even for experienced brewers. Worst case scenario you end up with a nice hazy IPA. Try to have fun and don't worry too much about the water right now, focus on the technique and the process.

If this is what you usually do, it seems to me that you have it figured it out. Personally I think 10 days is too long for dry hop after the fermentation is over. I usually just throw the hops in with no bag or anything and everything works fine so you should be fine, no grassy flavours should...

As fas as I'm aware, the cold crash shouldn't affect the head formation. To help on head retention you can use carapils, which won't affect your beer taste, torrified wheat will have an effect on the taste (or at least that's what I've heard, I've never used TW but I have use carapils successfully.

Hi, Possy. As a general rule you don't want to take off the lid of your fv as this can cause oxydation and contamination. I know it's a painful wait and you're curious about what's inside but the best thing to do is just let the yeast do its job. Seems to me that from the first post and your...

What I recommend is that at the end of the brew, you CIP it with hot PBW and rinse with hot water. This should do the trick.

Bottling sucks, we all know that but what is it about bottling that really pisses you off the most? I hate washing and rinsing bottles. Best way i've found to get around it is using a dishwasher that has a high heat setting. I've found that as long as i rinse out bottles after i finished with...

Definitely a vote for batch priming here. I used carbonation drops once when i first started and didn't know what i was doing, never again. For a short time i dissolved sugar in boiling water and then used a syringe to evenly distribute a set amount into each bottle before bottling directly from...

Are you using the same yeast in all of your brews?

Hi Mate, yeah we've had a few difficulties but we are working through them as best we can. Having awesome customer service is one of my biggest aims and that isn't going to change. If there's ever an issue then you can bet we'll sort it out for you. I get what you're saying about probably not...

Hi guys, For those of you that don't know what Your Brew is, we create custom printed bottle caps and labels for your brew - its helps give a professional look to a brew that you've put some much time in creating. (check out our site here: http://www.yourbrew.org) Anyway, we need to buy some...

I hate to be "that guy", but I'd really avoid diluting it, there's just much risk on it: - you can easily contamitate the beer - you can oxigenate the beer - you can change the taste To my experience it's just not worth it and, like someone already said, taste it and take notes, try to figure...

I agree that saisons and belgians are good styles to brew on this heat, but then the conversation turned crazy with all this lager talk! Let's clear some points. Saison is a style of beer that can be better unsderstood with the BJCP definition: This is from the BJCP guideline of beers In my...

How to Brew by John Palmer is deffinitelly the bible of America-based homebrewers and even professional brewers. He regularly shows up to give lectures on Mexican and American beer fests. How to Brew is still a go-to guide for many people, and he has other books, like one on water that's also...

Wheat malt.

It all depends on your system configuration. do you use beersmith? You can calculate the IBUs there.

Cascade and Chinook can make a pretty solid pale ale, but golding would not fit the profile. I'd recommend 60% 2 row 40% wheat Mash at 66C Chinook at 60 (maybe 25% IBUs) Cascade and Chinook at whirlpool. Ferment with US 05 at 20C Good Luck!