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Ah yes, never thought of that, what sort of size would I need to produce say a gallon at a time?

Evening guys, wondering if anybody on here has ever used a pressure king pro to mash a beer and do an all grain brew? ive found some recipes using an instant pot but I’m not sure of the differences but they seem like quite similar devices. May be worth me mentioning I’ve been making wine and...

Thanks for your in depth reply dude, I batch primed my last batch but silly me didn’t empty it into a bottling bucket first and I kicked up a lot of sediment in doing so, so I’ve been trying to find alternative methods without having to buy and store another bucket as I don’t have much space

Is it possible to use sugar cubes for priming? Are they the correct amount or slightly more or less?

My bad, here we go. Hope they are hop vines, they certainly look like it

so I think i might have struck gold here, went for a walk around Southport near the sea and found this growing wild near the dunes 😁😁😁😁😁

4.5L Solomon grundy bilberry 4.5L prohibition apricot brandy 23L Mangrove Jack Pink Grapefruit IPA 4.5L Elderflower TC 4.5L Apple and ginger TC 41L for me so far so... Total: 9419 athumb..

Thank you for your reply, I’m just after something easy going if I’m honest as I haven’t fully wrapped my head around boil timings and what they mean etc, not quite confident enough to try something like that just yet and I’m limited on equipment, I was thinking more on the lines of a cheap ish...

Hey guys, been doing wine and cider for a while now but recently progressed into beer, currently brewing mangrove jacks pink grapefruit which is due to be bottled sunday after 10 days in the FV. Anyway moving on im thinking about my next brew, i currently don't have any way to chill large...

I read somewhere that a small amount of glycerin can smooth out that harshness in a wine, but I am by no means an expert 😁

Hey so I’m currently working on the peach brandy prohibition liqueur kit and just finished fermentation about 6 days ago, I quickly glanced at the instructions and figured then was the time to add the stabiliser and charcoal, by time I realised i was meant to rack it from the lees it was too...

I’ve not really had a bad batch yet I’ve been really lucky tbh, I kinda freestyled the spices in the melomel using my knowledge as a chef, used a really light poly flora honey with cinnamon, star anise, kaffir lime leaves, cardamom pods and a single clementine and a lemon for acidity both cut...

Hey Cheshire Cat, Im in southport bud

Hey guys just starting to get into this properly after occasionally brewing the odd wine kit/melomel for a few years not really knowing much of what i was doing. Looks like a really nice community here and i look forward to being a part of it