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Ok great. Thanks

Brilliant thanks. So basically you don't allow the yeast to multiply and build up on the wort in an exposed envrionment because: A) Lactic acid bacteria love wort, and would quickly colonise it far quicker than must B) A larger amount of yeast or a yeast starter is used and so there is no...

Hi everyone So I've been making country wines and regular grape wines for a while now, and I'm just starting out in brewing beer. It was my understanding that during the maceration period of the fruit, that the yeast, already present in grapes, and intentionally added with country wines...

Hi everyone I've built myself an apple press, and am now in the process of building a scratter. Hasn't been very successful so far. I do want it to be hand cranked, and simple to build, as I may teach others to make them depending on how this goes. I am using simple stainless screws set into...

Great stuff. What about tannins if they're a bit low? Do you think any of the things i suggested would work, and in what quantities?

Well Twerp129, I have two situations. One is using English grown grapes which as you are aware are lacking at least in sugar. I have a couple of batches on the go which I haven't tried yet, and maybe they'll turn out ok, but I won't get involved in any of the wine industry techniques. And...

Well, I've been doing some digging myself and this is what I've come up with so far Nutrient – Maybe replace the shop bought powdered yeast nutrient with either sultanas, yeast extract or malt extract? Citric acid – Yeah, the obvious substitute would be lemon juice, but given that it’s...

Another brain teaser for you I wonder if in those dusty old french recipe books in a farmhouse somewhere, there is a cheap and cheeful non-precise suggestion for adding acid (tartaric, malic and citric) to wine with local produce? Now tartaric obviously comes from grapes. But adding more...

Hi everyone I am fully aware that I need an enormous space to grow any decent amount of barley but I just want to do this as an experiment. I've settled on some Golden Promise, but I can't seem to find a place to buy the actual grains which I can grow. I can only find malted grains...

................Dragon Jamaican Stout, dark porters, belgian darks e.g. Leffe Brown, or dark german beer recipe. Any of the above. I now understand that malt extract is a few steps down the line from all-grain. Therefore all-grain would be more self sufficient, but since this is my first...

Hi everyone I have been doing well with wine as part of my self sufficiency lifestyle (foraging locally etc). I'm quite keen on beer now. I don't consider sugar to be very sustainable as it takes a lot of energy and effort to produce in reality. I have been reading about saving some wort...

Hi all I'm based in London, and passionate about homebrew and self sufficiency. I've tried wine, now I want to try beer. I have a strong preference for dark malt beers such as Schwarzbier or Leffe Brune. Looking forward to brewing my first batch Cheers