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very sorry to dissapoint, but if theres any chance of it not turning out right or not starting off sterile then id prefer not to risk it. i think ill stick to tweaking kits and just wait untill my budget/wife allows me to cross over to the dark(er) side properly with all the kit. thanks for...

just a thought, would it be possible to do this, or any other extract brew, without add ing the spray malt/ DME at the begginning, but instead adding it just before ferment? or is the boiling of the DME an important part? i only ask because i know you can use DME asa adirect substitute for...

yes, im tempted! after aquiring a few dozen belgian beers from a belgian relative ive definately aquired a taste for them! you can even get huge bottles of the stuff for brewing 150l at a time! :o

hello blackrat, i see your imperial stout kit turned out at 3.7% is that as strong as its meant to be? or did you reduce the abount of malt?

I have been waiting for xmas and new year to be over to get a Muntons Gold Stout kit. sounds nice i thought, all malt kit might turn out really nice. but when i went to buy it they were out of stock! but they do have the cheaper, normal Muntons Export Stout kit. i was thinking about adding 500g...

"Police warn Christmas shoppers of counterfeit vodka containing anti-freeze" its called wkd-40

shocker- adding a few grains of the yeast+nutrient when batch priming sounds interesting. i might try that next time. all in all i think this is an excellent thread with loads of good advice and info. thanks everyone. :cheers: armed with all this knowledge now, there can be no excuse if i...

interesting. i was originally using PET bottles and had mixed results. ive only recently started using a bottle capper, very similar to the one you linked. its the youngs one. ive not yet tried any of the end product. i must admit, im convinced it has to do with the way you introduce the sugar...

thank you for your reply. as i said this is my first brew since the drop in temp so hopefully im doing everything right and will get a lovely fizzz :cheers:

Could people please share there methods for warming up/keeping bottles warm when carbonating there cider. Its finnally got so cold in my house that if i didnt heat my brews and bottles nothing would happen (its curently 17 deg C in my brew room). im assuming this must be a common problem in...

ive just been given this juice by a freind. its an apple orange and peach mixed juice. ive got 3 litres of it and nothing else. i was thinking of chucking them in a demi with a kilo of sugar and makeing a wine. any thoughts anyone? should i bother or do you recon it will just produce ****?

ill try spitting in it then :rofl:

Ahhhhh. i see. i add it when i add my yeast, i let it cool a bit, but im guilty of not taking an exact temp reading. ill wait and see how my new brew turns out and see if its got anything to do with my juice brand. glad we got that cleared up Ade ;) i got a bit worried there for a minuite :oops:

sorry moley, i was unnaware that a spoonerism was offensive. ive always spoonerised words, just to make things sound cool off the tounge. ive never really put any thought into what 'spooneriseing(?)' actually is, and am very sorry if it has offernded. that was not my intent. in this particular...

in wobert ralkers recipie thread for toffee apple cider, he mentioned that if you add the apple juice to the honey while its still hot, you will end up with a cider that will never clear. but if you wait for the honey to cool down before you add the juice it will clear. ive made a pineapple TC...

is that why after 8 pints, when you stand up too quickly or just simply turn your head to the side, everything rushes past your eyes like a blur? so i suppose the illness afterwards is just motion sickness! nothing to do with drinking too much. thats my new excuse. thank you :thumb:

ive just ordered myself a crown capper so i will soon be putting a few brown bottles to good use! thanks. i do/will wait ages and have a couple of racks with my wines. but i was referring to cider.

is there any way of reduceing bottle sediment (talking about TC) or just getting around the problem somehow? im fed up of pouring the last glass out of a 1.5l pet, and it being clouded with sediment. another question, is the sediment harmful if drank? would a extra racking help? as i just go...

it seems i was overly critical. its only had another week to age but its made a world of difference. its actually a very nice drop now. i think patience is the key :oops:

or still ******? :lol: