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I am growing First Gold, in their Second year (they are growing well apart from two heads which have been nibbled off but I have backups). Tonight I found a section around the base of the plant which looked like a large root had been dug up, and wondered how that could have happened, but on...

I have a heavily overcarbed batch, but no bottle bombs yet. I've moved them out to the shed (5-10 degrees C; 41 to 50F) for now. Around 8 seconds after opening, foam starts billowing out the top, bringing the sediment up with it. I tried "burping" one 2 days ago by taking the cap off and...

I harvested my first years growth of hops today and got 97g of wet hops, so roughly ~20g when dried. Only since the start of this week have I noticed that the very top cones have aphids inside them, although there is no damage, they are just hanging out in there. I've been squirting them out...

I am using harvested Safbew T-58 in the 21-23C range in the hopes of getting some banana and bubblegum aromas in a Belgian Blonde, but I think I may have over-pitched. I'm thinking about top cropping a big spoonful and growing it in a starter to get a highly estery few litres of wort to blend...

I washed some Safbrew T-58 from the trub of the primary after I used it to make a witbier. I harvested by spooning what looked like a creamy mostly yeast layer from the bottom of the fermenter into jars, added long-boiled and cooled water, shook, left for 20 minutes and then poured off...

I always keep a few beers hidden for longer to see what effect aging has on them and two brews from 6-7 months ago have developed an interesting aroma that completely changes (but doesn't ruin) the drinking experience; they smell like champagne! I'm wondering if anyone else has any...

..I'm wondering if some other factors can account for why the FG is 1.030! The Milk Stout (recipe below) may be stuck, or it may be just within range to bottle safely. Hoping you can help me decide what to do. 3KG Maris Otter Pale Malt 500g Roasted Barley 500g Chocolate Malt 500g Wheat...

I started a ginger wine on the 10th of May, and by the 14th of June it was only at 1.050, and by the 10th of July it is down to 1.042. It's still fizzing, and it has the pale cloudyness I associate with suspended yeast. The trub is not very deep: I cannot see a thick layer of yeast at the...

I'm wondering if anyone has any advice on the impact of flavouring hops on out competing (masking) toasty/biscuity(cookie) malty flavours in relation to the recipe I laid out below. I use calculators to make sure that my IBUs from boiled hops are at the lower range for that beer style if I want...

After 3 weeks at 19C/66F my E.S.B. (LME + steeping grains) went from 1.050 to only 1.020 gravity, with a target of 1.012. The samples was taken from a tap near the bottom of the bucket; it tasted lovely then but was still on the sweet side. I upped the temperature to 21C and left it another...

Hi, as I've recently started fermenting wine (one gallon), I went with an easy bottling option of T-Cork stoppers like those below: I have only stored beer in plastic bottles so far, and so i have no capper. As there are more of these T-Corks in the pack than I need for now, I was thinking...

I reserved some DME from my brew to use for priming. It wasn't much so I kept it in a clean and dry cup with some cling film (saran wrap) wrapped over the top and right around the entire cup, and then stored it in the cupboard along with the flour, sugar and teabags (all fine as normal). I...