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To get my girlfriend into brewing, we made some ginger ale. To get a decent ABV, I used what is probably excessive sugar, like a cup full / 100g in a 2 litre PET bottle. The 1/4 teaspoon of beer yeast didn't kick off after 48 hours, so I made a small yeast start in 100ml of warm water, waited...

Oops, forgot "some" roasted barley.

I looked a few recipies for various Irish-like red ales some with long ingredient lists others short, but I think I'll aim for a basic, simple, but kit free Irish red. Just 3Kg Light DME. 500g Crystal 60L Irish Ale Yeast 1084 Fuggles (45min) Goldings (15min) ... and see what I get. I used a...

It was interesting to watch this one kick off. After the first night the stuff at the bottom had thinned out to a normal 1/2" and another 1/3" of stuff on top. After 24 hours nothing much more had happened. I peeked in and it looked like porridge on the top, with finger nail size clumps of...

I thought this worked pretty well and pretty inovative.... maybe. I took a hair "bobble" or "tie", the elastics used to tied hair back. I doubled it round the handle of the pot and passed it through itself to create a solid fixing to the pot handle. The open end, I scrunch up the end of the...

My near term goal is an all grain Irish (Red) Ale. https://www.homebrewtalk.com/f65/caffreys-irish-ale-clone-200961/ Caffery's, but I don't think I'm quite ready to do the above yet. So, can anyone propose a recipe for an Irish-like red ale, without a kit tin. I'm thinking light ale...

So with batch 4 in the FV I need a 'next' recipe. Done the kit and the kilo, tiwce. Done the 'add some DME'. Done the 'add some DME, grain, hops' - no sugar. So, I'm thinking the next one is a 'no kit can' brew. Do you think I should go for a mostly extract + 2 grains + 2 hops? All...

Oh and the laser pointer thermometer works fine for me. I put it on MAX setting and scan the whole top of the wort, then look at the reading. Steeping was at 65-70C. Boil happened about 78-80C and I only once, by accident let it rise to 86C.

Well, I did this brew today. 1.7Kg Coopers Draught can, 1Kg Light DME, 500g Crystal Malts 56g Challenger hops. I followed the process that unionrdr gave me above, but I just boil the whole 2oz/56g of hops for 15 minutes. One mistake was my water for sparging the grains and hops was a bit...

To be frank, I figured that being home brew experts you'd grown a bit fussy, and that you were probably right that it will reach it's best in umpteen weeks, but as a newbie I expected it to be "an indication" of it's real self after 5 days. I'd expect it to be perfectly drinkable after 2 weeks...

5 days, I just, I don't know, expected some carbonation. It doesn't 'taste' bad.

They were... * bottled with a bottle wand into 1 litre PET bottles, bleached and rinsed. (Actually there was more fizz in it coming out of the barrel than there is in it now. :( ) * Primed with brewers sugar, 1 large heaped teaspoon, probably about 10g per litre bottle. * Beer, then...

Yes it's only 5 days old, but in clear plastic bottles I can see exactly what is going on and that is exactly nothing. Coopers lager + 1Kg brew enhancer. Fermentation stalled/stopped at 1.018 and after it stayed stuck at 1.018 for 3 days I bottled it with what I figured was too much priming...

Awesome idea. Never thought of that. I have a 100ml syringe on order for taking gravity samples, I suppose I will now double as a siphon starter. Thanks.

I once accidentally purchased alcohol free beer and managed to get tippsy on the first 3, until I realised! Placebo effect.

Does UV light kill yeast? Slightly tangent question, but I'm curious.

If you use plastic bottles you can hold them by the cap and tap them with a pen. It will ring with a note. The higher the note, the higher the pressure. High pressure = it's carbonating.

I know, but is it normal for them to clear so quickly? I intend to sample one on Friday (2 weeks total duration), but don't intend to start drinking them until the following Friday night.

Thanks dan. No idea about Sully. Guinness.... never really like it. It's more like a meal than a beer :) I do find it amusing when you travel and find places selling guinness and all too often they pour it from bottom to top in one go and set it in front of you. Your like WTF? Pour it...

The coopers batch that seemed to stop at 1.018 has been bottled for 3 days and most of the bottles and completely clear, I can read the forum through the bottle and there is not much sediment at the bottom. I'm slightly worried the fermentation had stalled the yeast settled out and there...