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How much sugar is there that will ferment in 2k raspberries? I'm not sure if a hydrometer reading of the mashed up raspberries and water will be accurate

Hi all, As some of you know, I'm scaling up my brewing equipment to 8bbl from 40litres I was wondering if anyone who may have scaled up in the past can offer any tips that might help. I understand it's not quite as simple as multiplying up the ingredients. Any advice would be much...

Today I picked up the keys for my new brewery venture. A modern 1200sft industrial unit in Nottingham. This afternoon I closed a deal for all the gear I need from a local brewery that has closed down. ..... Its been a busy day. I thought I'd start a thread to post photos of the set up for...

I've just done a 1040 g all pale beer. Mashed at 68c. Got a final gravity of 1012 which I thought was a bit high. I've not used s04 for such a long time and im used to us05 fermenting right down. The attenuation works out at 71%. well aerated, pitched and temp controlled. Does s04 respond...

There is a lot out there about onion and garlic flavours. Ive just done an all summit brew and wondering what others have made of this hop.

I can get my hands on one of these (from a legitimate source by the way) without the carbon. Ive not picked it up yet but has anyone ever used one to make a hop back or hop rocket? http://howtogrowmarijuana.com/wp-conten ... filter.jpg

I get about 80 % attenuation from the first pitch but ive just done a comparison. 1038 og 20 litres pitched fresh pack 20 litres pitched with skim from 1042 beer (3rd pitch) The skim went off straight away and the fresh pitch was always catching up. On day 3, fresh was 1020, skim was...

As per title. What do prefer and why? Ive been experimenting a lot recently but there are so many out there ive not tried, Id like to see what others preferences are.

Is biscuit malt just an expensive amber malt? Does anyone know what differences they offer? I do like brewing a golden ale using a touch of amber but wondered if its worth using biscuit instead or whether I should just save my money.

Recipe Specs ---------------- Batch Size (L): 40.0 Total Grain (kg): 8.700 Total Hops (g): 50.00 Original Gravity (OG): 1.046 (°P): 11.4 Final Gravity (FG): 1.012 (°P): 3.1 Alcohol by Volume (ABV): 4.52 % Colour (SRM): 31.0 (EBC): 61.1...

Kazbec, sounds like a good hop http://www.themaltmiller.co.uk/index.ph ... ductId=515 Has anyone used and what do they think?

I'm wondering if there is much of a problem if I use auxillary finings in primary after fermentation, with the intention of reusing some yeast slurry for another brew. I'm very lazy. I'm assuming that the auxillary finings wont affect the yeast like isinglass would, so as long as I give it a...

40L 3500g maris otter 3500g Vienna 1000g carared (that's about 12%) All citra: 10g first wort 50g 10 75g 5 150g steeped at 60c in my mash tun once cleaned 50g dry hop 1046og 32ibu 4.5%ish us 05 Should be sweet and fruity with a dry finish. What do you think? I may cold steep 100g...

75% maris otter 25% carared loads of citra, us 05. Has anyone used carared in these quantities? What do you think?

Hi all, Im about to try a single hop brew with aurora in a 3.8% beer using 50;50 lager malt and maris otter (plus a little wheat) but this morning the citra hops I ordered have just arrived. I know citra is a safe bet but ideally I want to use them in a stronger brew with loads of Vienna...

Hi Guys, Does anyone know if I can get an stc-1000 and 2 sockets in this box? http://www.screwfix.com/p/10-entry-junc ... 85mm/97645 Cheers.

I made a primitive hop back using a 2 litre coke bottle stuffed with 100g cascade hops and holes in the bottom. After 5 days fermenting there is still a lovely hop flavour present. Has anyone else ever tried a similar method and how were the results.

Hi all, I brewed yesterday but broke my traditional thermometer and had to resort to a digital which I didn't calibrate before breaking the old one. As a result I'm nervous about the accuracy of my brew day. One thing I noticed (that I've never looked at before) was that the boiling point of...

As per title. Can anyone help?

Instead of buying 4 packs, I want to grow 1 pack to be pitched into 4 20 l fvs. I'm unsure about this though as I don't want to ruin the yeast. Any suggestions?