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Have I got cancer, or worse still, off flavoured beer to look forward to if I use my overheated tubing?!

I'd be extra grateful if you could explain in some detail: 1. exactly how these work ? 2. how much maintenance, ice / water top-ups they require ? 3. How much they can cool / adjustable to cool less they are ? I'm at the stage where I'm producing tasty stuff in polypins, have a beer...

For those who don't know, a polypin is like a bigger, thicker 'wine in a box' bag that collapses as the beer is siphoned, leaving little room for oxygen / spoilage. I want to attach a beer engine to make it easier to use and get a better head using a sparkler. :confused: 1. Has any one got any...

Was wondering whether anyone knows of a dishwasher on the market that is hot enough to truly sanitise, or whether one could be modded to heat up to over 100*C, (if this is the temperature that would be needed). I wouldn't want to put hydrometers or plastic tubing in there, but it would be a...

I'm only on day 2 after pitching the yeast, but there is already a good deal of foam, with it hitting th lid but not oozing out yet. Its a 12% BWine kit. My temps are 21*C and the kit says 18 - 25. Should I skim most of the foam off? I only want to do this if its neccesary as its just more...

I've had some success using Young's Barley Wine kit usually brewing up to around 10%, and have now prepared a new batch but only added water up to a level where the hydrometer gives a potential alcohol reading of 12%. Do you think the yeast will manage this or am I aiming too high? Also, as...

If a kit says to ferment the brew between 18 - 25*C, which would be the perfect temperature? Is it dependent on the type of brew?

Why does a pub served real ale have such a good head, while mine has a few washing up liquid style bubbles that disappear in less than 30 seconds. I've got the flavour perfect but the texture is more like water than the milky texture of a good pint. I'm just using Youngs Barley Wine kits...

What are the advantages / disadvantages of each please?

I use a heating mat from a garden centre that is really designed for heating potted plants. As a result the thermostat probe is really supposed to be pushed into soil, not grog - I think its made out of copper. I understand a little copper is good, but its impossible to know how much is...

1. Do you need to sanitise your hands if they need to come in contact with your grog eg. when shaking carboy with hand over top to degass? What sanitiser can I use while protecting my beautiful pinkys? 2. How long do sanitised utensils stay sanitised? Can you for example sanitise a hydrometer...

I've completed primary fermentation of Youngs barley wine kit. It tastes great but has a lot of yeast and gunk mixed in. I want my end result to be considered a 'real ale' i.e. to Camra standards. 1. Clearing a) I understand that filtering is not acceptable to Camra standards but that...

I always remember my favourite shop bought wine. It was a massively oaked wine from Oddbins that 'Gilly Cooper' (wine wierdo) described as the 'Pamella Anderson of Chardonnays' in 1994. It sold out in days, but always inspired me create a heavily oaked wine. While I normally hate the tarty...

So, this pinches some wine and lets you put it back? Can it be used successfully in my 1 gallon demijohns. Some websites say no, but I can't see why! Please help, looks like a useful tool. Think I'll get two.

Pricey, but a good / cheap / easy maintenance way to get cask ale on tap at the perfect temperature? It seems to be a very attractive insulated box that serves a 20L polypin at the perfect temperature. The price seems a little steep at first, but how much more would it cost for the next best...

I want to 'cask condition' a 6.5% IPA in a 20L polypin, adhering to UK CAMRAs ideals for 'real ale'. (live beer, natural ingedients, natural carbonation, living in own yeast) 1. How long should I wait after primary fermentation is complete before moving to polypin? 2. How much yeast...

I specialise in UK style real ale. This stuff would work out at about 10p / pint extra I think What is it? Is it worth the money? Is there a cheaper way to get the same effect?

Anyone else often find that they want to quickly sanitise a one off, small item like a thermomenter, hydrometer or spoon but don't want to fill up a large vessel with warm water and chemicals to do it? Are there any easier solutions? I realise there are no-rinse chems on the market, but they...

Hi, When using a degasser (bendy stick attached to drill) are you supposed to stir the sediment at the bottom of the demijohn too? Do you only need to stir once, and for how long?

Okay, so I'm making wine, but all the problems / questions are the same as if brewing beer: My first winemaking project has got off to a disasterous start! I spent 4 whole days preparing everything, meticulously sanitised all my equipment, mixed my Beaverdale kit with the water and oak chips...