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Hi all, Just been reading through this thread and have found some of it really interesting. Unfortunately I'm just a beginner with regards to brewing, and even worse, I’ve not made the leap from brewing using kits to brewing with grains. However, I’ve had some very drinkable outcomes from my...

Hi, I’ve not been here since last December (2018) and I’ve just recently got back into brewing. I’m still brewing beer using kits, but I’m now supplementing the brews with different sugars and flavourings to alter the taste, and I’ve also branched out into cider and red wine (from home-grown...

As I like malt loaf, and you mentioned it (sort of) in relation to brewing, and I've also been thinking about brewing a beer with flour and/or bread, I suddenly wondered this afternoon (while I toasted my malt loaf ready to enjoy with a little butter along with an afternoon cup of tea... well...

Greg Hughes' book arrived yesterday. Been too busy to look at it in detail, but it was a great recommendation. I'm planning to take it with me on holiday for 3 weeks, so I should have plenty of time to pick over the contents to better understand brewing. Many thanks!

Thanks for all the info. I've never done a 'proper' brew, just kits, so I'm not 100% sure exactly how you did everything, but once I've read a homebrew book (I should be getting one tomorrow) then I'm sure things will become a lot clearer. If I was cooking with coriander seeds, I'd heat them in...

Hi Drunkula. Any chance you could give me/us the recipe for a brew using flour, plus method (as I'm new to brewing, so don't understand all the shorthand and other stuff a lot of Brewers seem to take for granted)? If there's a link you could provide, that would be great as well. TIA!

Hi Dutto, Thanks for the info about the Cervesa. As you've some experience brewing with this kit, maybe you can help me out? I started the brew at about 1200 on the 17th Jan and the OG was 1040. Yesterday 20th Jan) after bubbling quite vigorously for a few days, it stopped. It's done nothing...

Just thinking out loud here... distillers traditionally favour pots, stills, pipe work, etc. made of copper, not just because it's malleable, but because (or so I've read) the copper counters some of the sulphur that can be present throughout the process. So... would suspending a copper plate in...

Could you use finings of some kind to clear it?

Glub - glub - glub (etc) is what's going on at the moment in the corner of the kitchen accompanying Tangerine Dream, whilst I blend up apples ready to do my cider brew this evening.

How did you get on with the cider yeast from Wilko? I'm about to juice and strain some apples and make some cider using the same yeast. Also, how crucial is the tea for the tannins? I'm guessing it gives a bit more body and depth of flavour?

I've decided to jump in and make some cider. Well, when I say 'cider' I should probably say that I'm about to put a small carrier bag of apples through the nutriblenderthingy, strain what comes out, add some sugar, yeast, and pectolase and see what happens. Usually I'd follow a proper recipe to...

Rightly or wrongly... for better or worse... I stuck on a Wilko Mexican style Cervesa yesterday after noon. Came down to it bubbling away nicely this morning. Kit says that it should be at around 18-20 C, but the coolest corner of the kitchen is at around about 22 C. I could put it in the loft...

But... but... I LIKE liquorice!

I was thinking about barley wine just a short while ago. A guy at work used to drink it. Don't think I've ever had it myself. Don't think I've ever seen it in a pub. No idea what it tastes like. I was thinking of making some. Maybe I shouldn't bother?

I hope this link works. I think I found the pdf you were referring to. You were right about it being 1962. Well remembered...

Bought bread tends to have more preservatives in than I'd like, and I'm not sure what effect it might have on the brewing process. Would the preservatives/additives in 'shop' bread kill off the yeast? I also make much better tasting bread than your average shop-bought loaf, and I'm looking for...

Ok, so you're sort of confirming my suspicions (and hence the original reason for my question) that flour appears to make it easier for the yeast to get at all the carbohydrates/sugars and turn them into alcohol. Now I'm just wondering if it's worthwhile making bread with the flour to 1- make it...

That sounds fantastic... all except for the bit about banana as I really don't like bananas! However, I may well look up a few recipes and see if any of them take my fancy. When you say that you got great efficiency from the flour, what do you mean exactly? Good conversion to alcohol?