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My flatmates a medical student, so he has somewhat conflicted feelings , he feels sorry for the poor person/victim but also has alot of sympathy for the dude who has to operate the camera with his face about an inch from a inflated anus... talk about a sh*t job

just to weigh in on win 8- its ***** and no amount of we're sorry and look we've fixed it will save it for me, its too late for all that, windows 7 all they way- or ubuntu seriously made a dual boot netbook for the little bro with latest ubuntu or win 8- (hes used to win 7 gaming rigs) he picks...

should be fine using the tap if use a bit of tubing attached to the tap- also great for pouring pints- can pour out with less foam and oxidation if kept below beer level

dont know about the wine but i made a syrup from them one time that was toffee and jam combined- maybe a bit of rose but not really, but imagine would be worth a few weeks of patience- besides think i have more fun making wines than drinking them half the time

yeah looks da business, and sure is a classy way to brew- will prob need some heavy duty insulation on a pot bigger than the 34l though- just sensible anyway- espically if its winter and windy- something i would think about if i were at it shame about not being allowed inside - as you could...

are u sure its the new valve- the pressure barrel main seals can be dead annoying as they tend to herniate if screwed on too tight- might also be the problem with the little ones- bit of vaseline rarely hurts aswell

i was looking into kegs but the gas supply thing (and cost) kinda put me off- how much and what do u need for a s30 corny setup? im guessing s30 cylinder, a corny with s30 a flexitap then what else do u need and how do u gas it up?

sure, just be sure to lob some pectolase in and leave a while before fermenting- might also want a alot of yeast and a high abv tolerant one with 2kg of sugar- maybe dessert or champagne

good suggestion- but doesnt seem like anythings advertised in dundee (its early days up here , only just got a homebrew shop open this month)

Hi guys i popped out on the bike , spotted a few apple trees and couldnt stop myself - now ive got 25kg of the blighters :o and no press, :cry: any ideas?- im in the dundee area in the offchance anyone has a press (unlikely but worth a shot) what i do have: 25.5kg apples (seem to be dual...

for beer and cider i would say airlocks are overrated, there will still be a heavy co2 blanket for some time after the initial ferment that will keep the brew healthy- u just want a lid to keep the flies and dust out

ive made it a few times and my recipe always adds DAP, di ammonium phosphate- a yeast nutrient, really seems to work well as a syrup also seems to work nicely in my hoppy and strong IPAs

apparently it this kinda deal " "Myrcene yields flavors that were not traditionally considered desirable by European brewers, and noble hops are very low in myrcene. However, many American hop varieties are very high in myrcene; it makes up up to 60% of total oil in Cascade and up to 70% in...

yep i would say sloes aswell

definately want to give it a sulphite treatment to kill off any nastys, i think heat is also used???

hmm, got some identical looking fruit planted on our rental property driveways... whens the best time to pick and how many kgs are we talking for a DJs worth??? If so maybe a few morning jogs will be in order :whistle: then do i just blend it, add pectolase, squeeze through muslin and top up...

sounds fairly normal, wouldnt worry too much, until it tastes vinegary its not a problem. my recent bathes didnt taste or smell right till i had them stabilised and sweetned just follow the std instructions, ie rack (with campden), stabilise and sweeten

if ur just wanting to see how good AG can be a roll of muslin and a cooking class thermometer is all u really need (and a big pot in a warm oven/coolbox) and enough pot capacity to boil your brew... this may only give a 60% efficency but some argue less efficent setups make better beer as less...

tbh not much of a wash expert- i stop at 9% - simply because its quicker and easier and the champagne yeast at those lvls needs only minimal nutrients(boiled baking yeast is good), doesnt need fining, or carbon and adds a nice taste- also it drops clear v fast if desperate to hit 18%, champagne...

honestly i added some extra yeast to mine(held some back from fermentor) and it really didnt need it i dont think and hard to get a nice clear lager now, if the ferment went well and ur prepared to wait 3 weeks till drinking ur lager i wouldnt add any extra yeast