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Will there be a whole lot of difference between those two yeast strains ? I would have thought that they would have been pretty similar, perhaps the Munton's just being a bit more generic ?

this is the CJJ Berry recipe for invert sugar, to make one gallon ! 8 lb of sugar + 2 pints of water + half a teaspoon of citric or tartaric acid heat gently stirring, then boil for half an hour. Top up the final volume to make one whole gallon. One pint of the solution contains one pound of...

Sorry, I have been out of the country for too long, I don't know either of those two brews, I'll have to do some catching up this summer. I'll look up the recipe for the invert sugar this evening, I think I can find it ...:cheers:

You can make it yourself, I think it's a pound of sugar in a pint of water with 1 teaspoon of citric acid, then boil for half an hour or until it turns yellow and basically becomes golden syrup ! The only advantage over table sugar is that the fermentation supposedly kicks off a bit quicker but...

boiling the grain sack would PROBABLY work ... but I wouldn't do it myself ... even a wooden spoon is to be banished from the brewery. I use a large stainless-steel steamer-tray for this job, slots right on top of the bucket, no problems. :hat:

Hammer of Thor II bottled today. I will be interested to see how it has turned out because the temperatures have been much warmer downstairs ... fermentation done at 16°C as opposed to an ambient temperature of 5°C in the middle of the winter. The fermentation has taken three weeks to get to...

PMS67 Sounds pretty much like my point of view, hence my idea of giving the kit a bit of a boil just to round off the edges ... but I'll not be doing another one. cheers

... about the only thing I miss these days is real Cheddar cheese, a proper Chinese take-out and being able to pop down to the pub for a decent pint of ale. The Indian cooking I can now do for myself, the fish & chips no problems and a pot of Marmite lasts a very long time. :drink:

Louis Get where you are coming from, accept your point of view. Part of it might be due to my water supply and part of it may be due to my impatience, the beer is still young, but I don't think it is going to move on that much. Glad you like it but I'll definitely not be experimenting with...

Can I add number four ... or you are brewing with water with lots of bicarbonate in it ... you cannot expect yields of above 40% if this is the case ... I have about 250 mg/ litre in my water supply .... it's horrible. The alkaline water leaches tannins out of the malt, prevents extraction...

Another week on .. Beer, out of the barrel, looks the part, spot on, wonderful even. Then comes the taste test, the beer is acidic, due to the hopping and not a fermentation problem, the hops remain green, acidic and over-powering and not very pleasant at all. This is a shame because there is...

Yes, looks like Brewdog doesn't like Vogons either ... :grin:

Will you still be using your lager yeast ? I have read in a couple of places that you can approximate a lager with the US 05 yeast, it's an ale yeast ... which seems like a much more simple solution. The Hammer of Thor kit supposedly has a varietal yeast, which the company blurb describes as a...

There's Tucker's Maltings down in Newton Abbot ... go down and fill up the car

I would use caustic soda ... if that doesn't move it, providing it is organic, nothing will. :hat:

My Hammer took about a month before it came into condition, judging from my other beers, it's at least three weeks before the beer starts getting properly fizzy ... but I can't help myself either, you have got to have a taster just to see how it's coming along. Your Wherry should be very...

Free Beer is the best beer ... enjoy your free bitter. I ordered 25kg of malt off a site a couple of months back, my account hasn't been charged yet ... my fingers are SERIOUSLY crossed :hat:

Wait till you get your first SMaSH out ... you'll be saying 'wow, so that is what beer really tastes like !' it will be a proper recipe :drink: Sounds like you have the approach sussed to me, go for it, there'll be no looking back !

Lager kits are supplied with ale yeasts so there is little point in building yourself a kegerator in this case. Standard ale temperatures, 18°C to 22°C. If you are going to put an external thermostat on your fridge (I have been looking into this, purely for the summer months where my cellar...

I put the Wheeler Clone of Timothy Taylor through this weekend, I suspect it won't taste anything like the original but it'll be nice anyway. I brew here in France, I have to get all of my ingredients delivered, I can't just pop down to the LHBS ... so my answer to that is SMaSH ... The...