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Hi Folks - I relocated to Umbria last year (Todi area) after 7 years being schooled in craft beer in Seattle. I'm English originally, and brew a wide range of beers from lagers to English bitter to IPA's and Imperial stouts! I've just picked up brewing again and was wondering if there are any...

Pretty sure it had a 'Made in China' sticker on it when it arrived but happy to be corrected. Its pretty small (compact) and pretty light when empty, and not too heavy when full to be honest. Loved the digital thermometer through the fermenting process, and the ability to take hydrometer samples...

Hi folks - thanks for all your responses, that helped a lot in making my decision. 14 gal brewing is aspirational for me right now and I guess my thinking was I didn't want to get dinged for another $500 for a 14 gal when I eventually scale up. But I figure I'll need to upgrade all my kit at...

Thanks, that helps - I liked the look of the Brew Buckets but I like to harvest the yeast and being able to remove the trub so easily also sounded like a great feature. I've only ever done 5 gal batches and was more thinking of future scaling up. I did notice that the thermowell sits at the 5.5...

Hi - I'm about to pull the trigger on either a 7 or 14 gal chronical. Does anyone have any experience of using both the 7 and 14, and would recommend one over the other for someone brewing on their own who usually brews 5 or 6 gallon batches but might one day scale up? I'm thinking that moving/...

Apologies for the missing videos - looks like the BBC are policing YouTube these days! I tried to find alternative links but no joy! Sorry!

I also just made the transition from extract+grains to all-grain. My physiotherapist recommended BIAB (he's a homebrewer - you get to chat a lot in these situations!) and I gave it a go and well its no more complicated than doing the specialist grains with an extract. The other thing that...

Hi Folks, So an update on this one. I ending up making two 5 gallon batches using the same recipe but varying the sugar. First batch used 0.5lb of musovado sugar, second batch used a product I found at my LHBS called 'Cascade Beer Candi Syrup - Dark', which is basically made of cane sugar, date...

Thanks folks. Treacle suggestion is a good one for the future for sue - I'm just in the middle of sparging so having to make do with my muscovado for now. I'll use the equivalent weight amount as suggested for the invert sugar syrup - thanks Facinerous. Cheers! :)

Hi - I've got a recipe for an English mild that calls for 0.4 lb of invert sugar syrup #3. My various internet searches suggest this is (was) a fairly dark syrup with a vague flavour of molasses. I'm substituting muscovado sugar, which has a mild molasses flavor and might do the job well. My...

And another of these - visit to Burton on Trent...starts at 18m 14s until pretty much the end of the show: https://www.youtube.com/watch?v=KcFVkfMKkQ4

In for the win.

I took advice from this when making super-simple hefeweizen and it comes out absolutely wonderful with a deep orange color. I lived in Germany for a year and drank a ton of hefe, and I've done side by side tastings with some of the better imported hefes, and this stands up really well - even...

Hi - thanks for the comments. Yes I should take a SG reading - didn't think of that :( Its supposed to spend two months in secondary. I've used a secondary before for aging - for a porter and a stout - and it seemed to work well. I've heard though that bottle aging could just replicate the...

Hi All, I'm brewing a Belgian trippel (the NB Carmelite partial mash) using Wyeast 3522 and have a quick question. My batch was brewed on 6/12/14 (OG of 1.084!) and has been bubbling away happily in the primary (very glad I used a blow off tube!), and its still bubbling away now 13 days later...

Just a footnote - there was an interesting feature on the history of hop growing in Kent in the episode below which was broadcast recently. The feature is from 2m 54s to 10m 5s or so. Sad to hear that this hop farm no longer grows hops for brewing but solely for decoration - what a waste...

Hi Guys - glad you all liked it. There are 5 series of the Great British Railway Journeys. He frequently visits pubs and breweries (e.g., in Cockermouth in Series 3, Episode 18; Burton in Series 1, Episode 17). There's a list of all the episodes on Wikipedia, if you look under the show's title...

Thought those of you interested in the malting process, and in particular Warminster Maltings and their traditional floor-malting process, might like to know there's a UK TV show called 'Great British Railway Journeys' where the host visits Warminster Maltings. You can watch it here on...

Hi All - thanks for your posts. Wanted to give an update on this batch. I brewed it on 1/19/14, OG: 1.046 using that cheesy, weird looking yeast. It started visible fermentation on 1/22, in a room around 70F, and as I mentioned, was giving off pretty nasty vapors! I racked it into a secondary...

Thanks - that's what I was looking for - whether I should wait or whether the weird smells are categorical proof of a dud batch. Sounds like the former (unless anyone else wants to comment). Happy to let the yeasties work their Yorkshire magic. I wish TT's would export Landlord...but then its...