Recent content by Simon Morris

I can find out about all the pressures and temps i should use but for how long?

Can't get the yeast you are all talking about in the uk, but i will try the other ideas one by one, all sound good. Thanks

looking to make my all grain bitter a little sweeter any ideas?

I had a look at promash what is a target IBU to aim for? or that is the normal range?

yes it would be bitter, i know every thing was clean i was extra carefull. for a 40 pint batch would the above hop make the beer quite bitter?

Further to my bad taste post.... The over hopping sounds like a very good cause, i had a pint in my local the other night and it had the sour taste but it was no where near as strong. I used 2 1/2 oz of fuggles hops ans 1/2 oz of bramling cross hops both whole and both in the boil for...

Best way to make a starter?????

Every thing is clean, that was my first idea, and then i thought yeast as it is the only thing i have not changed. Its an all grain brew by the way. What yeast would you recomend? but it needs to avalible in the UK. Thanks for your help

All of my brews seam to come out tasting very sour/bitter you can also smell this taste if that make sence. I have followed advice on brewing times, i am keeping the brew at 20c (sorry) during fermentation and using brewers yeast, mashing at 66c and using whole hops, added once the wort is...

For bitters what would be the rule of thumb length of time for each process? Primary fermentation Secondary and conditioning in kegs.

do you leave the co2 conected at 30psi or just get the pressure up to 30?

With co2 forced carbonations do i still need to add the priming sugar? What are the basic steps to complete this process? Thanks for your help.

Beer now clear in the secondary, had a taste it is quite sour/acidy. is this the norm?

yes i did use irish moss, is it good to use? It is in secondary at the moment.

My brew now has small white bits floating at the top, is this infected? :(