Search results

Slight mishap... I've got three demi's of turbo cider that I started on Monday afternoon and I've realised I forgot the tea. Can I add it once the Krausen has dropped or is this batch resigned to becoming an alcopop and if so should I do it in primary or wait till I rack it off for batch...

I've salvaged this from a brew about 6 months ago, how do I go about repitching it in a fresh batch? Its been stored in a sanitised container for about 6 months in the fridge and its Kveik based so I'm assuming I just pitch a table spoon or so of the sludge under the beer and I'm good to go.

I'm planning a seasonal Beer using Kviek for a do at the end of October. I was intending to do a Pumpkin Spiced Ale using a couple of Kilo's of Roast Pumpkin in the Mash, add some spice at the end of the Boil and probably use Hornindal to ferment at around 35 degrees c. But I'm wondering if I...

I've got a Cream ale planned for those two hot summer days we're going to get later in the year and I've come up with the following recipe which sits nicely in the style guidelines. Is there any issue with using 10% or so each of Rice and Maize? "Facedown" Cream Ale OG: 1.048 FG: 1008 EBC...

I want to sneak in a couple of quick brews between now and Christmas...I was thinking of doing a Pseudo lager but in my search for inspiration found the style guidelines for Kellerbier, which looks like it would be an ideal vehicle for Lutra or Ubbe Kveik. I've come up with the following...

I'm going to give a plum porter a go and I've come up with this to get rid of some old malt thats lingering in the cupboard. Grain Bill 3.8KG Maris Otter Pale 0.5KG Munich Dark 0.25KG Carafa Special 1 0.2KG Chocolate Malt 0.1KG Special B 0.2KG Torrefied Wheat Hop Additions 15g Admiral @ 60...

Went out to the garage to start cold crashing my latest batch and noticed the Inkbird probe had been pulled out of the Fridge. I'm taken a gravity reading earlier in the week and it was was down at 1.006 so fermentation was pretty much done. I've replaced the probe and the chamber is about...

I've got a second pack of Philly Sour kicking about and was thinking about a berliner syle sour and I want to try coconut additions in something relatively cheap before I try using it in something expensive and complex. Batch Size 19L Grain Bill 1.4kg Wheat Malt 1 KG Pilsner Malt 0.25kg...

Does anyone have any tips for keeping the end of the dip tub under the surface of the beer in a fermzilla all rounder or similar when doing a transfer? I've noticed a couple of times now the dip tube ends up sitting on the surface and I end up with a lot gas and froth going into the keg and...

I still bottle 8-10 bottles from every batch to give away or take round to share with mates. I use a siphon and bottling wand and find the process tedious and a bit hard on my old knees and I find carbonation can be a bit hit and miss. Occasionally I brew up a batch that I'll bottle more of...

Has anyone used one of these to serve supermarket mini kegs in their kegerator/keezer? I am thinking keeping a mini keg or tw

I've been thinking about something fruity for the Summer and fancied another Saison having done a kit last summer after a bit of worktime procrastination I've come up with this one: Sweet Cherry Saison Batch Size 23L O.G 1.054 (1.060 factoring the Cherries in) F.G 1.005 Grain Bill 4kg...

I'm planning to brew the Belgian Dubbel from Greg Hughes Home Brew Beer and I don't think the hop additions are quite right. The recipe in the book calls for 35g Hersbruker @ 60 Mins. 35g Tettnang @ 15 mins. Sticking it into the GF calculator thats about 60 IBUs which sounds like far too...

I've got a pilsner kit which has been in primary for about 2 weeks at about 14°C and hit the expected F.G a couple of days ago. I've turned this up to 18°C for a day or two or so before I cold crash it at 3-4°C on Friday evening. I'll then fine it with Gelatin on Saturday morning and aim to...

Due to my Session IPA getting the pox I need something that I can brew up and drink quickly as I am down to my last two bottles of stout. I've got Pilsner, Maris Otter, Wheat malt and loads of adjunts. Yeast wise I've got US-05, S-04, West Yorkshire Ale, Belgian Strong and Trappist High...

My session IPA has got the pox...I was a little concerned when I took the dry hop spider out but I went to keg today and this is what I found. I've tried taking the pelicle off with sterile spoon but its all the way through? In hindsight it was probably the hopspider that caused the problem...

I'm doing a lager kit with lager yeast for the first time using a fermentation chamber. later on. The instructions say to pitch the yeast between 21°C and 24°C and then Ferment between 13°C and 15°C. Is it as simple as pitching in the room temp wort and then moving it straight to the...

I'm going to brew the Coopers 86 day pilsner and try a temperature controlled fermentation. I've got a couple of SAAZ teabags in my hop box that need using and was unsure whether to dry hop or do a hop tea. Is it worth while dryhopping with Saaz or should I just steep the bags in 200ML of...

I've tried a couple of my bottled christmas ales and they are both a bit flat after 3 weeks in the cupboard and a week or two in the garage. Most of these batches are kegged so they'll be fine, but I bottled a dozen or so of each for Family and Friends. I think I used 1 carb drop when I should...

I got my water report off Yorkshire Water and its missing a measurement for alkalinity or anything that can be interpreted as alkalinity by a simple soul like me However I did have a hot tub test strip lying around and that suggests the alkalinity is 80-120ppm The other important values are...