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I’ve got a load of bottles For sale. Boxes of 12 (I think there’s about 20 boxes). I’d like £5 per box, collected from IP7 (Suffolk) I don’t get on here much so feel free to email me on [email protected]

Anyone come across a clone of any of the Amundsen beers in the ‘desert in a can’ series? I know there’s prob going to be flavourings etc but would be interested in having a go at one

Anyone got a good clone recipe for vocation/yeastie boys breakfast club???? I love it and would like to brew something similar....... Aware it prob uses flavours rather than real blueberries and waffles

Anyone used the above for brewing by a kettle sour? Any tips or hints or experiences with Lallemand WildBrew Sour Pitch? Also looking for some recipes to try (maybe something fruity?)

I have 3 hop plants growing in my garden and am wondering if there’s a recommended food/fertiliser I should be giving them? It’s the plants first year of growing so want to give them a good start.....

I’m currently brewing an APA (aiming for a session able 3.5 abv) What roughly would be the recommended gram per litre of dry hop? I’m aiming for on the hoppy end of the scale! I’m thinking approx 7g/L?

Anyone got a decent clone recipe for any of the 0.5%abv beers brewed by Big Drop? They’re brewed at that strength apparently and don’t reduce abv post fermentation with complicated processes......

I’ve been drinking a few hazy IPAs recently. They are generally heavily hopped and unfiltered. Is the haze a result of the hopping or is there something about the heist in these commercial IPas which makes the finished beer hazy? Picture added as an example

As an all grain brewer I know very little about what’s good in kits. A friend is just getting into kit brewing and following a successful razorback IPA brew he’s hoping to do a Dark beer. Any recommendations for a good Dark beer kit? Thanks Mike

Hi there, I’m brewing a Brut IPA this weekend and so have obtained the required enzyme for this. I was just wondering, if I had a stick fermentation of any other beer, could I add a little bit of enzyme to get it going without it going too dry? Say if t was stuck at 1.020 and I wanted it down...

How exactly does a beer gun work? Is it as simple as corny kegging and force carbing my beer. Then squirt beer into bottle with beer gun and cap the bottle? If beer is carved to say 2 volumes in the keg will it be the same in the bottle when i re open it? How long will beer keep in the bottle...

I have had my water analysed but Murphys and have the recommended water additions for different beer styles. I’m planning a Brut IPA and haven’t ever done one before. Should I treat my water the same as I would for IPAs normally?

Just emptied my first corny.... Is it ok to clean it out with PBW and then rinse as normal (I’m assuming it is) Will it be ok to flush the line and tap out with PBW any then flush out thoroughly with water??

I’ve just picked up a beer font but the tap is old plastic and leaky..... Anyone recommend me a new tap to use on my beer font? Obviously I want it to be the best tap in the world for really low money, lol

Would anybody be able to recommend a source for a manifold so I may split one Co2 supply from a single regulator and from that supply supply Co2 to 4 kegs at the same time (all at the same pressure)? Thanks for any recommendations!

I’ve always sparged with 78deg (fly sparge) just because it’s what I read I should be doing..... Is there good science to back this up or could one go hotter without affecting efficiency? Pretty sure the 78deg water is intended to increase viscosity of sugars in the MT and also halt enzyme...

Anyone know where I can get a 1.5” triclamp to male camlock fitting? Like the one in the photo (but that’s from an American website)....

I’ve been using brewers friend to work out my recipes for a while now and mostly is quite good. In a previous recipe I put UK black malt (Thomas fawcett) in the fermentable box. Somehow this is no longer an option. Any ideas why I can’t find it anymore??

Looking for some advice... I’m tinkering with a milk stout recipe and I’ve recently had difficulty getting beer with lactose to ferment as I’d like. If I brew a milk stout but leave out the lactose (instead of chucking it in the boil). I could then allow the beer to ferment as a normal stout...

I’m planning a salted caramel beer and have obtained fat and sugar free syrup with the intention of adding it post fermentation..... Any ideas on a starting point for adding it (ml/l)?? Thanks for any help Mike