Search results

Not a brew but I bottled my Festival kit Old Suffolk Ale today. This was my first brew since moving to Spain in September. Had to wait a while before the temperature dropped low enough to brew. Still, it gave me plenty of time to drink enough Magner's at my local bar and collect the bottles.

Thanks for all the tips. I think I might go down the heat pad/ inkbird route and see how it goes. I've only done a couple of kits since getting back into brewing but I'm planning some simple BIAB brews for the spring.

This is interesting as keeping a regulated temperature is a big issue for me. I live on a boat where the temperature fluctuates massively. Morning temperature before I light the fire was 5 degrees before Christmas. I don't have room for a beer fridge set up but was thinking of a heat pad...

I stopped brewing beer ten years ago when I was diagnosed as coeliac. I've just started again using Clarity Ferm with no problems. Two kits so far and some simple BIAB brews planned for the spring.

Gluten free Steinburg from Spain while I prepare the pork for crackling.

Birthday gift from the good lady!

After a break of nearly ten years, I'm just about to start brewing again. Wherry will be my first brew. I remember it being one of my favourites.

Thanks!

I'm returning to brewing after a long break. Fresh start and all that- I would like to change to Boatbrewer please.

Bottle five and drink the half while you are doing it. :lol:

Maybe, but where does that leave my blackberry fermented beverage? Is it an alcopop? :lol:

I think that supermarket grape juice is so far removed from wine making grape, that you might as well use anything.

I see the Festival range have jumped on the band wagon. Bit pricey for my standard session beer, but if anyone wants to buy me one for Christmas.......:lol: http://www.brewstore.co.uk/festival-gluten-free-american-ipa-beer-kit

The Beaverdale Cab Sauv that I made with added powder has turned out very nice indeed. There is a much more fruity taste and perhaps a little more body too. It will be interesting to see what it is like in another six months. My Beaverdale Merlot with added powder has stuck at .998 so I have...

I experimented with sparkling wine using a basic wow recipe. Fermented it right out but didn't use a stabilizer and primed the bottles with half a teaspoon of sugar. I used screw top fizzy water bottles for safety. Prior to opening them I got the really cold in the fridge and decanted into a...

My Beaverdale Cab Sauv plus powder is still clearing but a little taste suggests it should be rather nice. I've started a Beaverdale Merlot, once again with added powder.

Bottled batch number 3 at the weekend. The first batch has matured really nice now and is very smooth; shame there are only four bottles left. I've got another one to make so hopefully I'll be able to build up a bit of a stock.

I like the sound of this although I would save myself the bother of the orange and lemons and just use a litre of orange juice and a litre of apple in the mix.

I usually leave my supermarket juice ciders for at least three months before drinking but curiosity got the better of me this time, and I tried one last night. Very nice; Maybe not quite as fruity as a brew made with syrup but still a very pleasant drink. I like it fizzy and not too dry so I...

I tried one last night. I really enjoyed the extra hop and there was definitely more flavour from brewing it short. I am not sure the brown sugar added anything except a slightly darker colour. All round it was good and I'll be starting another batch this weekend.