Search results

If you haven't got a pressure release valve i wouldn't leave the co2 left open,it could be dangerous!on this kit.I use the same barrels and had pressure problems to start with. first take the 4"cap of check your float , tubing and tap for blockage(i hope you didn't dry hop in the barrel without...

BODDINGTONS BITTER(recipe taken from"BREW YOUR OWN BRITISH REAL ALE AT HOME"by graham wheeler and roger protz 5 us gallon pale ale malt 5.85lb crystal malt 5oz white sugar 3.3oz START OF BOIL whitbread golding hops 2.1oz LAST 15 MINS OF BOIL...

Hi Rick If you want to get your girl into brewing then do a brew just for her!she'll be more inclined to let you buy new kit if there's something in it for her;)

ferment for 6 or 7 days then straight in the barrel,i use king keg with top float take off,i use copper finnings for the last 15 mins of the boil.and im usualy drinking in 2 to 3weeks and its all drunk in about the same again 3 weeks,if i'm bottleing i secondery ferment for 2 weeks

I can give you a recipe for all grain or partial,but wich boddingtons do you wont?mild or bitter?

i, it look's that way caplan don't it? Thank's for the link D@VID,enjoyed reading that,yep thats the beer i remember!smell's and all.and it's true the new bottle'd beer dun't have the same affect thankfully.

No.NO not cwe 69 dont know wot i wos thinking about when i put that up:o .it's cwe 67.:D

Thanks guys but i have plenty off recipe's for bitters ect..."book by dave line"yep got that one too(don't rate him much though" I would specifically like WARDS BEST BITTER nothing else will do im afraid.:(

yep that will be ok, if i remember rightly i think i used cwe69 or something like that. If you want a sherry style you could replace the airlock with cotton wool and let it oxidize a bit.

Due to request here it is:-PARSNIP WINE(dry sherry -style) this recipe makes 1 imp gallon. 3lb/1.36kg parsnips half pint/280ml white grape concentrate 2.5lb/1.1kg white sugar 2tsp/10g citric acid 1tsp/5g pectic enzyme 1tsp/5g yeast nutrient half tsp/3g grape tannin 1x3mg vitamin B...

HELP, i'm looking for a recipe for wards best bitter(originaly sheffield bitter)i carn't find one anywere. As a young las i used to ride past the brewery on the way to work and the smell on boiling day was fantastic!that brewery closed in 94. it's still brew'd by jennings but it's not...

oop's,thanks,one too many i think!

HELP, i'm looking for a recipe for wards best bitter(originaly sheffild bitter)i carn't find one anywere. As a young las i used to ride past the brewery on the way to work and it wos a fantastic smell on boiling day!that brewery closed in 94.its still brew'd by jennings but it's not available...

EH up! thats G'day in yorkshire Welcome!

I read some were that white shield is filter'd then re-pitched with a different yeast in the bottle anyway,never try'd a starter with the sediment though/has any one done it?wot's it like?

I always rinse with tap water after sterilizing,never had a problem. ever!But i suppose it depends on your local water supply.

if your room temp wos 20c to 22c your brew will be a few degrees above that due to the active yeast, this strain off yeast(muntons gold) is a bit critical to temp,if you need something more forgiving try the other muntons beer. yeast its a bit cheaper too. yep patience is an essential skill...

Hi SWMBO glad i'm not the only woman on this forum. eh up D@VID see i'm not the only one from yorkshire either. Any one seen that new walace & gromit film?it's fab ,my house is just like them(not the mansion)2 up 2 down with a cool celler for the beer,not...

Muntons gold is a good yeast esp for bottles and 10 days in cool temp should be enough for a clear beer(just) That fermenting time has me thinking you (26 to 48hr)fermented at too high a temp and thats why you have that yeast flavour(esters)for beer stick between 18c and 21c,the higher you go...

Distilling Is illegal in the uk too,is it legal anywere in the western world?