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yeah he seems to like it about as much as me, some recipes fine others not so much, but 75C is a pretty good one ha

home brewing by Kevin Forbes I'm looking at some of these recipes and thinking yeah they look fine, others I'm looking at them and thinking wait a minute that can't be right, I'm just wondering has anyone tried any of the recipes from this?

I have noticed this smell once or twice from some of my brews, some elderberry wine and mead, and with the last straining of this recipe I noticed it in one of the demijohns when I cracked it open, it's like a sweet smell that hovers in the background, not sure if it is affecting the taste of...

what species of lactobacillus is often used for malo-lactic fermentation?

well in further news because it's starting to get cold here I went ahead with what the recipe said, and it looks to be doing fine, the yeast seems to be breaking up the apples as it consumes the sugar in them which leaves behind a white fluffy mass of broken up apple fibre which also seams to float.

don't know, possibly because I'm using whole apples?

ahh, sorry I've never seen that before apples a fairly dense so I would have thought that ten litres would definitely cover the apples especially since I'm chunking them up, by chunking them up I mean a kind of rough dicing about 2cm on a side, plus I'm not even sure I need to cover the...

thanks, I'm not sure about some of your numbers there, 10L is metric and should weigh around 10kg not 2.5 g , I think one US penny is about 2.5g, and I'm not sure what "8#" means? :mug:

thanks, your right about scrumpy being flat but you don't make it like cider, in that you juice the apples then add yeast, with scrumpy you take "windfalls" chunk them up then leave them in water, the fermentation is caused by natural yeasts on the apples, the other thing about scrumpy is that...

Hi, found this recipe for scrumpy in a brewing book: 3.6 kg apples, any type 10l water 28g root ginger juice of four lemons looking at this it doesn't look like there will be enough fermentables, I'm getting something in the region of 5-6% estimated alcohol, but if I cut down on the...

Hi, any idea what temp range would be good for cold crashing? I've got next to no fridge space but it can get pretty cold here in the north, also after cold crashing for a week or so would it be fine to rack it off to a demijohn to see if I got all the yeast then repeat crashing if not?

okay thanks, bit new to beer at the moment

I've got some funny looking strands coming from the bottom of the krausen, and some brown strands on top of it, although I'm not to worried about them as that looks kind of normal, but the strands beneath make me think of infection, just to note it smells like beer and no hints of vinegar or...

thanks, before I went ahead and did more or less what Bernard said, on a hunch I stained out the skins and seeds from the must then left it a bit to settle down, when I came back it had developed a nice foamy layer... so it looks like something in the elderberries (skins or seeds i'm not sure)...

thanks, 500g elderberries 1/2 an orange 1/4tsp cinnamon 1/8tsp clove 700g honey all this goes into a bucket with the mashed elderberries. to this I add 1 tsp of yeast nutrient dissolved in a cup of water and then 4L of boiling water. it's left to cool so everything settle and dissolves...

I pitched my yeast two days ago in a 1 gallon batch of elderberry mead, after I had left the mead to cool a bit it started to bubble a bit so I mixed a large starter of yeast to see if I could get it to take over from the natural yeast before it went to far, at the time I pitched it the wort was...

mead was originally fermented in wooden buckets in Scandinavia by the Vikings, they'd have a particular bucket set aside for mead. the way they made mead though was to fill the bucket with warm water to get the last of the honey out of the comb, then they left it to ferment, sometimes adding...

Hi, I'm trying to figure out when I should add my juniper berries to a similar recipe, not sure if they should go in when I'm boiling the water, during ferment or during conditioning?