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Agreed strongbow and the likes is really rather poor but im talking about proper cider and not that commercial garbage.

Can't help feeling like this is equivalent to telling someone with a sack of malted barley not to waste his time and buy himself a ready made canned malt extract kit for beer making. This link for authentic Breton cider may be of use. Breton cider link

Maybe he just dipped his elbow into it :p seriously though McCall how do you know its weak, have you tried getting loaded on it yet. Its very easy to confuse thin with weak, problem is with AG brewing its very easy to produce a thin tasting beer which will kick your ass (i do this on purpose...

its only the flowers and not the plants AFAIK!!!! Mine did the exact same thing and munched a young hop plant, could'nt believe out of the whole garden that was the one plant the decided to pick on :drunk:

I have the same problem, luckily i like my beer on the dry side with not too much mouthfeel anyway. However on my last batch i changed a few things around, i mashed at a higher temp and i ran off the wort straight into the boiler and got it heated up straight away to prevent any further...

Started to have gastric problems (think it was the start of a hiatus hernia) after piling on the weight, decided enough was enough and lost almost twenty pounds, problem gone. My brother in law had an op to stop gastric reflux (he had it bad), its the one that somebody else described were you...

I had an overly sweet beer that i didn't fancy the taste of that much, before kegging i boiled up some cocoa powder and added it, the bitterness of the cocoa did go a lot of the way towards dealing with the cloying sweetness, was also pretty damn nice in the beer too :) Obviously this is miles...

I buy it by the Kilo :ban:

If they were sealed, sticky and aromatic (and stored cold) i think they were good to go.

This way of hopping heavy at 15 mins with no 60 min addition might seem a bit strange at first sight, i think thats because it is something that only really homebrewers/craftbrewers would bother with. Most people brewing commercially would go for the more efficent use of bittering early in the...

i've smelt it plenty of times it has a very slight alcoholic smell with a bit of an acidic twang to it, have i tasted it :eek: god no, its pretty damn nasty. Im guessing though if you poured it into whiskey you wouldn't be able to taste it.

Its a case of rubbish in rubbish out, the distillation process does nothing more than concentrate the volatile compounds present in the liquid, it does not some how create new dangerous componds like methanol etc. What ever the yeast produce in the fermentaion process ie what we pour down our...

A load of old horseradish i've stayed with friends in crete where the country folk all distill their own wine on antiquated stills, they drink a good glass uncut with nearly every meal except maybe breakfast and guess what they aren't all walking around with guidedogs, there tends to be a load...

Throw in the 1 0z of pellet and also 1 and a quater ounces of whole hops with 15 mins to go. Throw in the remaining 3 quarters of an ounce of whole hops at flameout. With a typical 1050 wort this will give you 31 IBUs and masses and masses of cascade flavour, and also a decent amount of aroma...

i've done two or three golden ales with just a single large hop addition of cascades at 15 mins with some thrown in at flameout (20g) for aroma, they have had the right amount of bittering even from the 15 mins because of the large amount used (80g of 6.8 % in 5 U.K. gallons) and masses of...

I don't see why you couldn't homebrew in the UK, it might take a bit of getting used to using plastic buckets as fermentors and plastic boilers with immersion heaters etc but you will still be able to knock out some cracking beers, oh and you should have access to a cheap plentiful supply of MO...

Thats actually quite cool, but i can honestly say i have never once saw one in a pub over here, are they 'reasonably' common over there.