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Just wondering if anyone watched this ? and what your opinions are ? It's on the Iplayer for another week or so..... http://www.channel4.com/programmes/jamie-and-jimmys-friday-night-feast/on-demand/59601-006 and here is the How To Guide...

Thinking of trying Gelatine as a finning before bottling. I have Gelatine leaves and powder at home. Hoping to use the powder since it's out of date and needs using up. Is this a good idea ? What quantity of powder / leaves should I use ? and how should I mix it ? I used Shellfish based...

Worth a shot. Prob a good idea try a familiar kit with the standard yeast then one of the fast acting ones.... :-)

Been doing some more brewing in the last few weeks and have a few questions. Apologies if they have already been answered.... 1. Last two brews were a bit slow to ferment with the cold British weather. Just wondering when you pitch the yeast should you have the lid on the bucket quite tight...

Just wondering how much water do you use ? If you used too much wouldn't it water down the beer / produce a lower ABV ? Also how would you batch prime when using finnings ? Cheers

It's been nearly a week since it started fermenting. So far there there has been a thick tan brown head on the beer with pockets of white foam. I'm sure it still got some way to go and is still fermenting. I didn't take a hydrometer reading at the beginning. Wondering if I took one now it...

It seems to have worked. Had a nice brown creamy froth this morning.. :smile:

Just pitched the yeast last night for my Geordie Winter Warmer. Nothing seems to have happened this morning though. Gave the wort a stir this evening and wrapped the FV in a fleese. Some small bubbles and a thin layer so far but nothing outstanding, hoping there will be some progress...

Would you recomend just sprinkling dried yeast on top ? I saw in a video that you don't want to aerate the wort until it is at the correct temperature to pitch the yeast. Otherwise you could create off flavours /flavors. Why is this so ?

I've noticed quite a few of you make a 'berry stout'. Quite keen on doing the same but adding Blackberries or Elderberries to a regular single can stout kit I wonder how you would do it ? Would you just soak the berries and use the water or would you need to juice them ? What quantity for 5...

The bottle tree is new so might not need much cleaning.... I don't understand these non rinse sterilisers. Do they break down / evaporate in contact with the air or something. Surely some might get left behind.... What would be good is a giant 'radiation' chamber which we just place...

I've recently bought a Bottle Tree to speed up the bottling process.... Just wondering whether it should be sterilised each time I use it ? I've heard there's no need if using a 'non rise' sterilizer ? I will be using Camden Solution

I suppose you could brew with malt so it would produce a sweet taste ? I don't like the idea of adding artificial sweeteners. I guess that's how they do it commercially though ?

Just wondering if anyone has made any of these ? I have a few recipes but they're mainly for soft drinks. I suppose you just let it ferment longer + maybe add more sugar to make it alcoholic ? It seems quite challenging to make a soft drink that doesn't explode. So better to let it ferment...

If everything else is constant (beer kit with normal amount of sugar).... What would I expect if I added a cider or wine yeast ? I'm guessing a faster fermentation hence a different flavour profile... I can see you'd probably have to be careful conditioning the bottles or they might explode ?

Ah ok, So the fermentation would be quite quick. It may produce a strange taste though ?

Can anyone tell me what affect cider or wine yeasts would have if added to a regular beer kit ? Is it something worth experimenting with ? Thanks Jazz

I've going to be using Coopers Brew Enhancer #2 for my next kit. It's basically 1/2 malt 1/2 brewing sugar + a bit of maltodextrin. http://www.coopers.com.au/the-brewers-g ... ars/sugars Anyone tried these ? It's slightly cheaper than Munton's. Can anyone tell me the difference between...

Some more questions.... 1. Can you move the FV before bottling ? I mean I have to lift it up onto the table to bottle. Does this cause problems with the sediment ? I suppose if you rack to another container this is not too bad ? 2. In this weather it is very hard to find a place cool enough...

I've moved the seal to the outside and it seems to be holding. I suppose you could add one to the inside as well if you wanted ? Can you just add finings to the primary FV then transfer to the secondary ? I was reluctant to use finings because I thought there wouldn't be enough yeast left...