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It's a recipe I got online, and not knowing too much about English ales, I thought it looked good. I'm looking forward to trying it.

I made this dark and mild recipe last Saturday. It has a very high % melanoidin. It's at FG, but letting it condition another week or 2 before I keg it. It's a very high % based on the feedback here. I tasted a sample and it was definitely malty. I though I was getting a lot of flavor from...

That's bonkers! Hot side maybe, but I could never do this with my cold side equipment. I'm guessing you had no issues?

These were nice when I used plastic bucket fermenters. I didn't know if they'll fit on a Speidel. https://www.williamsbrewing.com/Home-Brewing-Equipment/Fermentation-Equipment/Valves-and-Small-Parts/Invert-Tube-Backnut

I like the gentle heating from my Fermwrap. You can make your own much cheaper if you buy the Flexwatt by the foot and make it yourself. I use bungee cords to attach to my fermenter so I can remove it easily.

Hi and welcome! I've been brewing beer for many years and just made my first batch of wine using a kit. It was very easy and does not cost much to get started. The 1 gal. wine kit was around $30 and supplies were around $50. Very basic, very beginner, but a cheap way to get your feet wet in...

HB Amber Ale with magnum and cascade hops.

Thanks! I was thinking flameout, but wanted to try and stay true to your recipe.

@Miraculix, when do you add the golden syrup? Also, I don't think I can find Cobb hops anywhere, so I'm substituting with East Kent Goldings? Sound okay, or do you recommend a different hop? I'm putting this recipe into Beersmith for my next brew.

Welcome back to brewing! Interesting story how you got started. It's sad that your local shop closed. Unfortunately it's the trend we're on right now.

Or Steven Wright...

I tried something similar with terrible results. I used a spare Wilser brew bag, sanitized it, and lined my Fermonster fermenter with it. My idea was to transfer into the brew bad and then lift it out to remove the hops and break material. Unfortunately, the bag immediately clogged and was so...

I miss the days when a question like this would have members furiously typing messages and swearing their way is the only way to make good beer. Ahh, the good old days!

Check out Fermonsters if you want PET.

I think I'm gonna ride it out and see what 8% wine taste like. I already bought another kit so I can make a proper batch next time. Thanks

I figured out my mistake. After adding the concentrate to the fermenter, I added 1 gal of water rather than topping up to 1 gal. My new question is, will this yield a drinkable wine, or should I dump it?

I've been brewing beer for many years and got my wife a 1 gallon WineXpert Classic Cabernet Sauvignon kit for Christmas. Today we started the kit and everything went well and seemed simple enough. We took a gravity sample before adding the yeast and got a reading of 1.061 (1.062 adjusted for...

AHA offers insurance for homebrew clubs. I'm not familiar with the specifics, but if my club has enough AHA members, they get a discounted rate. It can't be too expensive considering our $20 year dues cover the cost.

My gut says that lid is too small. Looking at the pic you posted, the inner circle has a lot of flat spots from being forced onto the bucket. It may work with enough force, but a better fitting lid will be a lot easier to work with.

I have never had a pellicle form on my beer, but looking at forum pics, this does look suspiciously like an infection. Probably the result of poor sanitation somewhere in your cold side process. You can drink the beer still without worry, but the flavor will likely get worse over time.