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Hi, thanks for the reply :thumb: the starting gravity was about 1.045, is it OK to just crack the top of the fermenter and drop the (sterilised!) hydrometer in there? I don't have a sample jar sadly....

Hi guys, I've recently decided to make a foray back into brewing with a good deal more background reading this time, and after having read the John Palmer How To Brew book cover to cover as well as other sources on the internet, decided to go ahead and make the pale ale recipe detailed in...

Hey, I did this just as I said I would, and after having been left in a cupboard and forgotten about to carbonate, it turned out great. Thanks a lot for the tutorial! :drink: One difference was that I didn't dry hop any fuggles, but since I haven't made any with the fuggles, I don't know what...

I seem to have accidentally ordered dark instead of light spraymalt. :( Does this change the recipe majorly? Thanks.

Hi, I'd like to give this a try, but in a smaller batch (say, starting with 5 litres of water in the boiler instead of 20). Does the recipe scale down nicely? Also, how much of each grain did you use in yours, and how much of all the hops? And (excuse n00bishness) how do you dry hop something...

Sounds good! What type and how much yeast are you using? And do you think it would affect it if (if I made this) I were to use grape juice not from concentrate?

Damn.

What about campden tablets? I thought that they inhibited multiplication, and would 'stun' the yeast cells in order to slow down fermentation.

I can understand the sorbate, but since that kills off all of the yeast, what is the point of adding sodium metabisulphate?

How can esters form at 24 degrees without a catalyst? Or a carboxylic acid? I decided upon 24 degrees because I read that the optimum yeast metabolism is around 30 degrees, before it starts to lyse, and since I don't own a heater, I thought it would be fine at room temp. Also, how do I stop...

I didn't even know I could.. I am a complete n00b to homebrew, so this is mostly at the experimental stage. To answer the earlier Q, Unfortunately I didn't have the ability to buy decent yeast like safale etc before I started, so I made a serious mistake of using ordinary baker's yeast... erk...

it was meant to be sweet, as I was trying to keep the alcohol content down. It fermented for only 3 days consequently. The readings were playing up, I don't know why.. the end was higher than the beginning.

Unfortunately I didn't have the ability to buy decent yeast like safale etc before I started, so I made a serious mistake of using ordinary baker's yeast... erk.. However, it was the same yeast used in the first batch which came out OK, which baffles me. It is not a turbo yeast. It was...

Hi, first post, please no flames. I just finished making my second batch of ginger beer, but for some reason it tastes far too yeasty.. I took the recipe and made it for the amount it was written for, 2 litres, and it turned out fine (maybe a little too yeasty, but still quite nice), but upon...