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I am going to try and make some bretted lagers and looking for advice. I recently made a no boil lager to which i added a started from my solera and it soured. Made a lovely beer but i didn't want it sour. Thought 20 IBU's might supress it but it didn't. Now i am trying to cultivate up some...

Hi all. I have made some amazing elderberry wine in the past (even if i say so myself) but i stupidly did not take notes. I do remember i added too much water so to fix it kept boiling up liters of grape juice to add as a syrup. I bought some dried berries last winter and want to make that up...

Hope i have posted in the right place here. I have bypassed all my other fridges but i cant remember how i did it and am unable to find the video i used for instructions. Below is a photo. Am i right in thinking i need to join the 2 brown wires? Hope the photo is ok. Cheers

Hope this is in the right place. I am pressure fermenting a 1037 OG rice lager which started at 16c and now is at 20c. Its still only 10 days old but clearing and the krausen has dispersed. Spunding valve is set to 20 psi. I want to know when the beer is ready to crash as there are still bubbles...

As the title states i cant seem to get rid of the krausen ring on my fermentor. Soaked in oxlyclean but i cant shift it. I own other pet fermentors which work with this method. Any tips? I have shaken the crap out of it but you have to be careful as it can buckle easily required gas to get it...

As the title says is old dried orange peel good to use or should i buy new. Probably three years old.

I recently bought a chubby to have a go at pressure fermenting. I added gelatin last week but it's done very little. Beer is still cloudy and undrinkable. I normally use isinglass and it clears in a few days but I was thinking gelatin would be easier in a closed transfer. Does anyone use...

I would like to mix up my own KCL solution as it is expensive and would like to save money. Is it just potassium chloride and water?

As the title states i would like to be able to transfer beer from a corny to pet bottle. I have carb caps, a t-piece and a blowtie but i cant figure how to connect it up. Lookeed on youtube but i cant find anything relevant. No issue doing a keg to keg transfer but this has me stumped. Cheers

For the life of me i cannot figure out how to do an oxygen free transfer to a pet bottle from a corny. A point in the right direction would be greatly appreciated. I am pretty sure i need a blowtie, a tee and some carbonation caps but that's about it.

Has anyone been using red-x? I really like this grain, the colour is awesome and the flavour it contributes works really well in malt forward beers. Really like the fact you don't need a ton of crystal to get a deep red colour as well. I just bought a sack and intend to brew a red rice lager...

OG 1050 FG 1012 SRM 17 ABV 5% 4 kg red-x 500g flaked wheat 400g crisp extra dark crystal 120l 200g crisp caramalt 200g melanoidin RO water + 3g of calcium chloride Full volume mash with 30l of RO water mashed for 2 hours at 66c. Mashout at 75c for 15 minutes recirculating constantly. After...

As the title says i have a pinhole in the bottom of a corny keg. I was told i could get it TIG welded but i cant find anyone around here to do it. Then i came across a video on soldering onto kettles. Would this be an easy job that is likely to hold pressure? Advice welcome as apart from...

Has anyone used the Amoretti coconut cream? The smell is amazing but it will not dissolve in secondary. I am guessing its needs either adding to the boil or during active fermentation. Would love to know if anyone has used this.

I have always used "beer brite" finings but switched to Majicol isinglass and not getting the same results. The beer is no where near as bright. The majicol does not dissolve as well and makes a much thinner solution although i have not mixed it with a blender as advised. Beer brite's listed...

As the title says i am interested in how you good people clean your cubes. Mine have started to get a flaky build up inside. I normally rinse them with some hot water and a scoop of oxyclean but its obviously not enough.

As the title says has anyone used Laerdal? I cant find much info on it apart from it containing bacteria. First time using it.

I have run out of Wyeast beer nutrient and think i read somewhere you can throw some yeast in the boil instead. What is the deal with this and how much would i have to use? I have slurry and dried yeast and brew with RO water. Cheers

Does anyone have any idea of the tolerance for Juggernaut? Planning on a 12% barley wine with it and thought the fruitiness might go well.

I recently picked up a pack each of White Labs WLP672 Lactobacillus Brevis and WLP661 Pediococcus Damnosus and would like some advice on incorporating them into my expanding sour collection. So far have 3 batches of Flanders Red all fermented with Roeselare and various dregs. My next one will...