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I'll be doing bananas too, so if Stronk doesn't object then we can stay here. Run into a rather essential problem of not having a saison yeast whilst under lockdown. So as I've already begun, then I shall ferment this with Windsor to try for it's bananery esters, then add the fruity and peppery...

I'm astonished at how sweet a beet is. The liquid registers 1.018, using 1 Litre of water boiled for approx 30 mins with the beets pictured above that had been left to get slightly wrinkled. (sorry stronk, I've really swamped your banana thread with vegetables. I hope you don't mind. It's all...

Beetroot beer 1 - Soaked the beets for one hour in a litre of water. The colour seeped out of the beets very well and it was a beautiful clear tone of ruby. I put this in with a light mash for a golden ale. Our thermometer broke last time, and we're not allowed out to get another, so our beer...

The beets have been soaking for an hour.... I'm going to do it.... Going to make two beetroot beers. Just deliberating what beer styles might hold up to a beets earthiness. The first one will be mashed with a litre of red beet soak water as a light version. Then I'm boiling the beets to get a...

4l in a gallon demi each plus a 20l in a 5 gall. So actually 70 Litres which is 15.4 imperial gallons or 18.5 US gallons. I presume you are meaning US gallons here so I'll assume that and the next person can correct me if I'm wrong. 1432.5 + 18.5 = 1451

It needs to be left at least two weeks it seems. A member of our club said four weeks ideally and at the temp it was fermented at, then I've been advised on here to put it in the fridge a day or so just before drinking it.... Patience seems to be the key, or make more beer so you can stagger the...

I used to make a lot of jams and used the ordinary cotton liners to separate solid matter from juice, but one day found some old sheer nylon net curtains in a charity shop. I cut them up into huge squares and hemmed them (you don't have to) and they are the strongest and most robust strainers...

Me too. I've got another one planned for very soon.

I decided to spare the poor duck but persevered by leaving the mash all day. No foam, so no action but there was a little sugar left in them. The pans were 1.012, 1.014 and 1.016 so I mixed them all up and then divided it into two boils. One I've added my jam jar full of lemons peels in an...

It's ages now and none are particularly sweet. So maybe it will be a pure small beer fail this time but it has worked successfully with the last beer which was delicious for such a low abv. I will take a hydrometer reading and try sweetening a batch to see what happens. All in the name of an...

Well this may not work as well as I'd hoped because I didn't re-mash it immediately. I left the spent grain sitting a day, so maybe the remaining amylase (if there is any left) won't work any more. It's been sitting an hour in the mash and doesn't taste very sweet. I could put some new grain in...

A long second mash still seems to get a good amount of sugars out of the grains even when they've been rinsed twice in a first brews mashy type sparge. I'm doing a triple small saucepan lot as we speak from our largest brew to date, a 20 Litre batch. It is a nice way to play with more...

I'm a newb and I noticed that the newer and warmer the beers, the less stable the stuff was at the bottom of the bottle. The beer that went in the cooler place and got left longer before opening had a more stable residue that didn't flick up with the bubbles so readily.

I'm glad you asked that. I've had no idea as a newb for how long to leave things for.

Bless you and him. I love that. Shows his spirit lives on to make us notice him then....

I love historical recipes so I'll do an 18th c one at the same time-ish as you and we can compare notes.

The good news is, that as they mature, they are both still highly drinkable beers made by a newb. It did take them forever to carb up though. I think the lids can't have been tight enough because they were in the same warmth as their ferment temp. However the surprise nice one has been a small...

I'd love to do a beer hybrid too. Some residual sweetness could be from the grain. I've found what i did for this overly dry one. 1500ml water 4" fresh ginger 1019g brown sugar 1/2 cup lemon juice It wasn't Notty, it was S05 yeast dregs from a beer At 67g sugar per L it was about 4% ish The...

Found it... these are nearly undecipherable scruffy notes in a very old book Ginger beer plant.... Use glass not plastic? (Don't know why I've written that). Put into an airtight bottle.... 8 sultanas juice of 2 lemons 1tsp lemon pulp 4tsp sugar 2tsp ground ginger 2 cups cold water Let ferment...

Funnily enough I've just had a glass of a ginger beer I've just made. I used a Notty yeast on it to see if that tasted the same as a normal ginger beer. Mine was way too dry with no residual sugar at all, but it tasted ok once I'd put some runny dark honey in it. I suppose if it were a grain...