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  1. S

    Chocolate Ingredients for a Stout

    Thanks Richard, I couldn’t have asked for a better answer. Good to pick up all these bits of information to carry forward! I’ve set my brew fridge to 3C ready to bottle on Sunday. I’ll heed your advice for the carbonation too. Thanks a lot mate, highly appreciated.
  2. S

    Chocolate Ingredients for a Stout

    Hi mate, I followed your advice RE chocolate on a batch of chocolate orange stout I found online (dark farm if you’re interested). I followed the recipe plus a full bar of the Lidl chocolate you recommended. It seems to have gone well and the I have a consistent SG of 1014 from 1060 after 10...
  3. S

    Water filled Airlock or CO2 bung?

    Cheers guys, I thought it clipped down! I’ll give my spare one a blow just to be on the safe side. Thanks again!!
  4. S

    Water filled Airlock or CO2 bung?

    Hi all, trying to latch onto a recent thread. Might seem like a daft question but does anyone know how the clear lid should sit on the airlock? I’m not sure if it should click done or sit loosely top. It’s one of the small, clear ones that interlocks. Thanks in advance.
  5. S

    Range MYO APA

    Thanks mate, much appreciated. 👍🏻
  6. S

    Range MYO APA

    Quick question regards cold crashing.. it’s obvious in itself but I was wondering at what point I’d add priming solution? I’ve cold crashed in the FV. I was thinking let it get back to room temp and then siphon into pressure barrel?
  7. S

    Range MYO APA

    I thought it might be done but you can never be too careful.. thanks for the advice regards the yeast too.
  8. S

    Range MYO APA

    Hi All, I’ve done a Range MYO APA kit, adding 1kg of beer kit enhancer and 250g of dark brown sugar. This gave me an OG of 1058. I rehydrated the yeast according to the method in John Palmers “how to brew”. It’s been in a brew fridge at 22 degrees, as per kit instructions, for 13 days now. The...
  9. S

    The Range MYO Irish Stout

    Hi all, Read through the entire thread and can’t find an answer. I’ve fermented at a steady 22 degrees and bottled. The instructions advise to prime between 22-27 degrees. The ambient temp has dropped to about 20/21 and I can’t really raise it higher. Will this be ok or should I look to find a...
  10. S

    Wilko triple hopped IPA

    Great stuff, I’ll just leave it til next weekend then get it bottled. It’ll give me time to get all the labels off the old bottles etc. Thanks a lot for the advice mate 👍🏻 Much appreciated! Cheers.
  11. S

    Wilko triple hopped IPA

    Hi all, made a batch of this with some mango purée added at the beginning. Seems to have worked well but I was expecting fermentation to take longer than it has. I checked this morning and the OG is 1006/8, which means it’s ready for bottling. I have no bottles or caps to put it in though (some...
  12. S

    Re: St Peters Cream Stout

    Yea. The recommended 1/2 tsp for every pint. I’ve already dispensed about 4/5 pints in total. Will this make a difference? It is dispensing rather quickly when I do it.
  13. S

    Re: St Peters Cream Stout

    Right, I managed to get it barrelled before I went away. SG was steady so I did it 2 weeks ago last night. When I got home on the following Monday it looked like it’s had a bit of a “blowout”. I let some out and waited a few days when it’d happened again. I’ve been letting about half a pint out...
  14. S

    Re: St Peters Cream Stout

    Ok, thanks a lot for the advice. I was apprehensive as the hydrometer says something like bottling before 1006 and the bottles/keg will burst. A lot of what you said in that third paragraph made no sense to me. I’d better buy a copy or brewing for dummies 🤣 I’ll post my results in about a weeks...
  15. S

    Re: St Peters Cream Stout

    No need to add more yeast? I gave it a good stir last night. I’m going away for 5 days tomorrow and was hoping to have it kegged before I left. I thought a kit might be straightforward. Is there a point it becomes unuseable?
  16. S

    Re: St Peters Cream Stout

    Hi All, Looking for some advice from anyone who can help. I’m brand new to brewing after getting a St Peters stout kit for Xmas. I started the kit on Monday 12th July and it still isn’t ready. It’s been sat behind the sofa at a temperature fluctuating between 23-27 degrees. I also gave the...
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