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Thank you. I have the regional one here so will investigate further.

I've ordered some Harris beer testing acid strips.

Brilliant idea and will do exactly that. I think I'm going to prefer lighter beers to stouts anyway. I'll pay attention to the water thing later. That's why I made a stout. It's all going to get bog standard tap water for now. I might filter it but impatience will make for forgetting to sooner...

Moved the first three to secondary last night. It was all very splashy and messy from buckets into jam nets so I hope I haven't completely ruined them with air. Pics taken last night straight afterwards and then again this morning. The two made with QA23 smelled exactly like blue nun. The one...

Double testing... The daughter loaf has just come out of the oven and it is the same type of loaf exactly. So probably not a wild chancing yeast nor is it bakers yeast. The brewers and the bakers yeasts are behaving very differently in the starter jars. All in the name of science, and very tasty.

I've just bought some new ingredients so will heed that advice and go back to simple. The cream of three crops was a lovely start to all grain and a lovely finished beer. I've been leaving pans of 75 degree water with lids on, all round strategic places in the kitchen to see where a constant...

I certainly don't think they do in such a blast. Maybe as a subtle hint perhaps. Learning though. This came from TUCKs recipe on here. Thank you Tuck.

I don't think I would make this with cocoa powder again. The trub was really sludgy and I think possibly why it won't clear. I think I'd use cocoa nibs or something more subtle. Nor would I make it so strong, but my brother will like it.

Bottled the ultrasound stout last night. It still wasn't clear and appeared to still be lightly bubbling so it might have been a bit too early. We used one cup of expresso left to cool plus 20g of light brown sugar in 200 mms of cooled boiled water to prime with. It was 25ml of coffee/sugar...

OK first attempt will be along these lines without going shopping. Maris otter 550g (will try without buying wheat malt this first time) Crystal 10g Cara red 3g (using this and the choc to mock up what I imagine might darken the crystal-ish) Choc malt 2g Flaked Maize 45g (considering adding...

Thank you. I'm not actually trying to clone the kit per se. We were drinking the last bottle of the first brew I ever made using a Coopers kit, and it was tasting too strong because of the jaggery, so we added the lighter cream of the crop beer to it in our drinking glasses. It was a random one...

Yes, this was from own beer dregs. The yeast was S05 from two of the beers (cream of the crop) and possibly some Muntons gold from the third (Coopers kit bitter). It was definitely too fast for a wild yeast ferment. I had some ordinary bakers yeast starter nearby but both were covered. The rise...

I know it's a funny question to want to clone a kit. However it's because I used an ancient Coopers kit for a first beer, but want to do the same-ish thing using all grain so I can adapt the recipe to where I want it to go. Does anyone have a clue as to what grain or hops might go into the...

It's really yummy. Just had a slice and then toasted a bit to see. It is possible my kitchen is full of yeasts as I bake bread anyway but this beer yeast sample was covered with clingfilm and grew to strongly useable in 24 hrs. Saying that, it did grow more slowly than bakers yeast. The crumb...

It's been bothering my brain, and indeed my stomach, that beer drinkers don't seem to mind unclear beers and sediment. Yet coming to beer making from a wine angle, winemakers wouldn't dream of drinking wine sediment or unclear wines. Is the yeast actually dead? So does it matter? I decided to...

Well I was trying to save two of these for a beer meeting, but as there were only five, the third and fourth one just slid down nicely last night with supper. The third got added to our original Coopers first ever semi-kit + jaggery beer, which had gone a little dry and strong to my taste after...

When I was researching some of the better commercial Müller Thurgau wines, some of them mentioned a yellow colour with a green shimmer. Wonder if this is something one can intentionally do if one knew what did it.

Cream of three crops beer took a while to clear. I ended up cold crashing it in the fridge but it still wasn't totally clear. However after priming it in bottle it seemed to clear with a sediment. One bottle seems to be fizzing but the others are still. Maybe it's not sealed properly as I had a...

Started these with four separate portions of 10.5lbs of grapes for each gallon method. Grapes washed and sterilised on stalk with campden, then removed and crushed by hand. SG was 1.052. 1) QA23 yeast for boosting the fruitier aspects +campden +pectolase. Boosted the acidity with 5g tartaric...

Interesting quest for Lalvin W15 in the UK. It's not easy to find here it seems. QA23 it might have to be.