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Pivni and the house of trembling madness (my favourite shop in yorkshire. its hard to get into the bar though, small and popular)

this is consistently my favorite kit. cheap too. made one with a big simcoe dryhop. was beautiful. just drinking another with 150g of citra / amarillo / mosaic / czt. . . Hands down my best brew to date. murky neipa look to it, very attractive shade of orange/copper makes for a bloody...

this is something im having issues with atm. if i do a stout/ipa ect i use glass but for day to day bog standard drinking i use 2L PET and cant complain. however after 1L is drank the rest becomes very cloudy. do you have any tricks to get the sediment to stick as a hard trub / reduce sediment...

not meaning to spark controversy here.. if it pours without an appreciable head then so be it? why would you go to the effort of using a syringe to pump a head onto it. i know head keeps o2 out, but at the rate i tend to drink my pints its never a huge issue til the end. im drinking a hammer...

my last batch turned out ****. but thinking of giving it another go. 1kg BE. few hundred g of brewing sugar and a dry hop of around 50g of probably citra for a citrus element (pironi is my go to when no craft is available) finding most of my kit brews too sweet. would a 40m steep of say 20g...

Cloudwater - IPA Citra Vic Secret. beautiful beer but not as fresh and juicy as i think it should be

im sure others will disagree, but i never re hydrate now. im still fairly new with only about 10 brews under my belt and was rehydrating from the start, things have got better now im keeping it a bit more simple and not getting ahead of myself... too many late night drives to wilko to buy a...

could always add a bit of lactose, make it a milk stout? how much i do k=not know. im trying to figure it out myself at the moment. put 200g into the peanut butter chocolate stout im making atm but not tasted yet. put 100g into a ridiculous mild that i made a month back (came out at 6.6%)...

are you saying that the pb cause it to carry on fermenting slowly? how did they prime? id be worried about bottle bombs if i bottled and it was still ticking over

yeah, im thinking it will essentially just be adding PB essence as the high proof of the vodka should extract more aromatics

also following this. I was thinking of soaking my PB2 in vodka and chucking it in after fermentation as a PB dry hop

ah interesting. i'll certainly pick up some nutrient

hypothetically speaking, if some of my 2L PET bottles that are conditioning froze over in the shed, would there be any detrimental effects?

it was wine yeast from wilco's. To be honest it was a bit of an experiment. as I found myself with a lot of ginger and some mistakenly purchased wine yeast. so grabbed a 5L bottle and had at it. no nutrient was used. i will bottle it shortly and leave to condition. im guessing it will take a...

Brewed 5L using 1kg of sugar, 300g of ginger and some wine yeast. ive just put the bottle out to crash but noticed a strange sulfur like smell coming from the airlock. has anybody else experienced this? its my first non-beer brew

chocolate ghost, chocolate trinidad scorpions and white ghost on my windowsill currently. had bad harvests last year, small fruit that never really ripened

Thanks i'll have a look. Was thinking of making it an extract and adding in

The girl loves her peanut butter milk stouts. and for valentines she has selfishly bought me a coopers stout kit, some lactose and some peanut butter powder.. not a very subtle hint. In regards to using the PB powder. do I have to make an extract using vodka? how would I go about doing so...

Just to hi-jack this a bit (sorry) i have a pack of alcotec 24 extra Klar. its a 2 part finings with an A liquid and B liquid.. done a bit of reading and it seems like its for use with turbo yeasts. the brew is Hamer of Thor by bulldog (ale/lager type). are these finings a bit too hardcore...

All bottled. smelled good. its just priming now