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36 hours and fermentation seems to have ground to a halt. Just noticed that the champagne yeast was almost a year old .... ahhhhhh. What to do? a) leave alone - up temp on fermenter and see what happens. b) Add fresh champagne yeast and stir c) Call it a day - go to secondary and...

I figured I'd throw in my recipe. As a young lad I used to like the Christmas treat of Stones Ginger wine and lemonade at my Nans. So I figured I'd try to get a ginger beer in that ball park. Here's where I went for a 5 gallon batch. 2 lbs Root Ginger - grated 4 lbs Dark brown sugar 1...

Didn't think much of the alpine spring. But I do like the IPA and mighty oak ale. I'd like to have a stab at brewing their mighty oak ale - it reminds me quite a bit of some of the pub bitters back in the UK.

Started one yesterday ..... I have a feeling I may need to take the carboy out of the bedroom :D

50 gallons plus another 15 that were pretty much slug bait. Oh and 5 gallons of mead ... still fermenting (only 10 months left to go).

Username: Icewalker What else ;)

Good evening folks. I just had my first swig of a Scottish 60/- that I thought was going to be under-hopped and just plain nasty. And yes my worst fears came true. So can I rescue 5 gallons of under-hopped (read non-existent IBU's) beer that has already been through the primary and two...

Brooklyn - black chocolate stout Can't say that I'm that impressed

Pretty good show ... a few inaccurate statements regarding beer history. however apart from that I thought it was a fun show. Hope there are visits to many breweries and not just those in the US ...

Many thanks - I'll send it to the secondary for a week or so and see what happens then :)

Thanks Yooper - from the sample it tastes as though it has no hops at all and has absolutely no bitterness to it. I loathe going through the process of the secondary and conditioning if it's completely fubar. It's the first time I've done one so it could be that I'm just not used to the way it...

Evening folks - does anyone have any remedies for a severely un-derhopped 60/-? I just pulled a sample out of the primary (recipe says 1 week primary 1 week secondary) and I taste absolutely no hops. Was worried this was going to happen - when I added the hops to the boil I tried out...

Just returned back from the store - Very helpful. Shall be going there some more. Not a huge place but worth the visit http://www.facebook.com/pages/Dover-NH/Yeastern-Homebrew-Supply/123858957662316 Wish I could of spent longer but my wife was a bit fidgety ... next time

I haven't even seen it yet ... show's how much attention I pay :confused: Although I just checked and will be heading there today :D

Hi folks .... I'm going to attempt my first braggot this week. Actually this will be the first time I've done a recipe of my own. Usually I take the safe route and use recipes from people way smarter than me. Here's what I have for a recipe at the moment 9lbs honey (local wildflower)...

When I'm not here, not brewing, not riding and not doing any of the 101 other things my other half has on the list. I'm over at adv. Nearly got a big GS ... now I'm holding out for the new Tiger 800 :D

Not Adventure Rider by any chance? :D

Could you use a sieve and transfer it to a second sterilized pot/bucket first? And then transfer from that container to your carboy? May be a more efficient way of doing the transfer in this situation.

Thanks :) Guess I'll be handing it off to some budding cake maker :D

So I have just been given 6lbs of confectioners sugar. Is there anything I can do with this stuff (apart from decorate a very large cake)? Would this substitute for a ferment able sugar in say a Belgian ale? Thanks in advance Jeff