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I'll dig my book out in a bit.

Are you sure it is vinegar?? If so then there is little you can do....it's caused by acetobacter and probably arrived with a fruit fly. Common at this time of year. If it is sulphury, the lagering process will smooth it out.

It's Timothy Taylors Best Bitter that has been renamed. I'm pretty sure there is a recipe in Graham Wheelers BYOBRA. From memory it isn't a complex recipe.....majority is pale pale malt, can't remember if there is any crystal....possibly a touch of black malt for colour adjustment. Hops are...

It depends what the 'unusual ingredients' are as to where you would add them in the process.

The Bellle yeast is not as fruity or as spicy as many of the Saison cultures, but you will still get some funky flavours. I do agree though that you should try the yeast first without additions, then if you want to increase any particular flavours you can adjust next time round. Pitch at 20...

I would give it 5-7 days once you've primed. Then cool and rack to the corny.

It will work to a degree; but there are things to consider. There is always a risk of introducing an infection when transferring and no matter how careful you are, you will introduce oxygen to the beer which will make it go stale quicker. You will also knock out some of the CO2 during transfer...

Personally I would swap the hops additions around....goldings to bitter and then use the Hallertau for the flavour. Use a simple grain bill and ferment cool (14 degrees C) with 2 packs of Nottingham for a clean ferment.

As others have said, it is a cosmetic issue...when chilled, proteins that are soluble at higher temperatures clump together and form the visible chill haze. If you can chill the beer down in the fermenter to below the temperature it will be served at and hold it there for 3-4 days, all of the...

The immediate (and most straightforward) things that spring to my mind are the quality of the grain, how it was crushed and then how you've lautered. What do you think the quality of the grain was like? Do you think it may have been old stock? I had low efficiency once using Bairds malt and...

Please let me know if the 50 litre pot is still available please. Is it insulated? Does it have a tap and hop strainer fitted. I'm interested in a plain, non-insulated pot......if it had the tap and strainer fitted, that would be a bonus.

I've used a lot of these boxes from Jigsaw.....all sizes. They are not really any good for anyone who likes a fairly highly carbonated ale IMO. For a full 20 litre bag, I would suggest no more than 35-40g of priming sugar. As Dads_Ale says; they are a double lined bag and this can give you...

Hello again rodwha. Muntons have a good reputation here as maltsters, though I've never had any of their products. I would say it is very difficult to tell the difference between Fawcett and Crisp......fwiw, I tried Bairds pale malt once and got a very poor extraction. Others have reported this...

I think the biscuit is a bit misguided to be honest.....I would describe the taste that biscuit malt gives as light crusty bread; slightly nutty. Everyone has a different taste perception though. IMO, the trick to brewing English beers is to use a good quality, fresh English base...

There is no set ratio for ingredients, but obviously the amount of each ingredient used will have an effect on the flavour of the beer and the gravity. Yes, you could make a beer using just malt extract and yeast. This was done for many years prior to brewers realising the benefits of adding...

That is totally different to my experience. I left the keg overnight and it had a very hard scale deposit on it that could not be moved with rubbing.....you had to prise it off with fingernails:doh: Phosphoric acid is fairly easy to get hold of - hydroponics shops are your best bet.

If you have hard water, do not leave a solution of oxi in any vessel for an extended period time as it will produce a hard scale that is extremely difficult to remove. I know this from experience and had to resort to using dilute phosphoric acid to remove it.

1. Personally at that size, I would probably go for a gas burner. I have an 80 litre thermopot boiler, 1 element (3kw IIRC)....would like to be able to get to the boil a bit quicker. I usually have 53 litres going in there for 40 litre brewlength. 2. HLT doesn't need to be quite so big imo. 1...

It's a great yeast Dronfield. I've started using this in any beer that I would have previously gone for US05......I find the same flocculation and clarity issues as yourself. A total PITA if you ask me :) I've got one pack of US05 to use up, but I won't be purchasing any more of it. You don't...

Basically right Conon. When you first hook up the gas to the corny I usually set it at 40 psi to seal the lid. I then leave it a few minutes and then release the vent to blow out any air. Carbonation depends on temperature and the beer style. There are some tables kicking about somewhere to...