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  1. DrD

    Exmoor Gold recipe

    If it is the Graham Wheeler BYORA book recipe then it is probably the best recipe I've used from the book so far. Good luck :cheers:
  2. DrD

    Disgorging sparkling wine with dry ice

    Cordial works surprisingly well. Go for belvoir brand though as it has no preservatives. Later you add it the more flower flavour and scent that seems to carry over, but don't wait until secondary as it does contain a lot of sugar. I normally wait a week before adding it. If you have a way of...
  3. DrD

    Disgorging sparkling wine with dry ice

    It's a supermarket juice wine. From memory it was (for a 4.5 L DJ): 2 L white grape juice 2/3 bottle of belvoir EF cordial (500 ml bottle) 1 tsp tannin Citric acid to taste, there is lemon juice in the cordial so don't go crazy Sugar to the OG of choice Yeast was Young's super...
  4. DrD

    Think I messed up a EF champagne...

    As an update to this. I left it, it worked out fine. Fizzy and perfectly clear, just took some time to prime.
  5. DrD

    Disgorging sparkling wine with dry ice

    Morning, I started a batch of elderflower white wine sometime around june last year. I figured I'd try making this batch into a sparkling wine. I didn't want sediment so I racked it and just before bottling added kwik clear finings with 80 g sugar per DJ. Bottled into 1 L plastic tonic...
  6. DrD

    Pub CO2 Safe?

    4 kg CO2 = 90 moles = about 2160 L or 2.16 cubic metres of CO2. Sounds a lot, but unless you vent it all at once in a rather small and airtight shed you'd do well to asphyxiate yourself. A small shed would have a volume of around 10 cubic metres. Get it gas tight so you don't waste your money...
  7. DrD

    Thinking about switching to AG... advice?

    Equipment for BIAB cost me £46.50. Have since tried the beer from the FV, very pleasant, somewhat like a more hoppy old speckled hen. Made me realise how underwhelming my kit beers have been. http://www.thehomebrewforum.co.uk/showthread.php?t=49956
  8. DrD

    Think I messed up a EF champagne...

    I'm not convinced about that, I think the K sorbate is just there to preserve the finings. Evidently I've had issues with it, but Kwik clear "can" be used in beer prior to secondary fermentation. If it was supposed to knock out the yeast that wouldn't work. Meh, I'm out of ideas. Will try...
  9. DrD

    Think I messed up a EF champagne...

    Afternoon all, Quick outline of my mishap: EF champagne fermented for 1 month in primary. Then all in one day, I racked to secondary, added Kwik Clear finings, added priming sugar and bottled in PET. I didn't use any CT or Potassium sorbate. In my impatience, the idea was that the yeast...
  10. DrD

    Sampling my first brew

    Very clear for your first go, well done!
  11. DrD

    Maris otter - very biscuity?

    Morning all, Made an AG beer the other day using 5kg Warminster Maris otter, 400g crystal and 30g black malt, ended up OG 1.058. Whilst still very young (5 days in primary), the resulting beer tastes a lot like digestive biscuits. It's not unpleasant, but I'm trying to understand why it has...
  12. DrD

    Coopers English Bitter - First taste

    Give them a quick shake to agitate the yeast back into suspension, then another week in the warm before you get too concerned. Coopers kits I have done have occasionally needed quite a long time to prime, the yeast settles out quickly which means you don't have as much left in suspension to...
  13. DrD

    Bottles or Barrel

    My favourite bottles are the 95p cider bottles from Lidl. Cider isn't bad, but the bottles are thick and hold a full pint. That and a few crates of German Kolsch bottles, mainly because of the stackable crates they come in that hold 20 bottles upright.
  14. DrD

    Two kits one brew.

    Normal sugar or brew sugar will both work, but normal sugar is cheaper. 19 C is plenty warm enough, if your room is 19 C you probably don't need the immersion heater. How long was it in the bottle and how much sugar did you add?
  15. DrD

    AG#1 - Red rocket boy.

    Makes sense :thumb:. I wasn't overly concerned what the OG was really, prefer to be just over 1.050 but I'm a fan of stronger beers so will see how it tastes undiluted first. Need to plan another brew now!
  16. DrD

    How do breweries turn out beer so quickly

    Broad process is that the beer is fermented for a few days, before it has finished it is sent to cold condition in very large vats for about a week (yeast stop with the cold) then into a cask with isinglass. In the cask the unfermented sugars are fermented by the now warm and settled yeast to...
  17. DrD

    How do breweries turn out beer so quickly

    From the Ringwood brewery - it takes about 10 days upwards, which you could achieve with home brew if you wanted to. I don't notice much benefit from aging beer, mainly clarity which commercially is achieved with isinglass finings. Commercial bottled beer takes somewhat longer.
  18. DrD

    AG#1 - Red rocket boy.

    Morning all, Thought I'd write up my brewday from the weekend, first AG, done as a BIAB in a 38 L pot on my electric/ceramic hob. The recipe is my own as I couldn't find a recipe I wanted to make, seemed to make sense mathematically, the colour of the wort/young beer seems about right and the...
  19. DrD

    Two kits one brew.

    Without wishing to patronise, after you have started the brew, what is your process? To get fizzy and clear beer, you need to leave the kit for about two weeks to ferment out, then syphon into bottles or a keg. To the bottles/keg you need to add some sugar before capping. The yeast left in...
  20. DrD

    Overprimed Keg

    I'd either let it vent for a few days, or let it ferment all the sugar out before re-priming. You could track the gravity with a hydrometer and reseal the keg when there is just enough left, but that seems like more effort than it is worth.
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