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Zombie topic but as I'm doing some serious googling I thought I would reply. We use Crisp brand Extra Pale MO as the base of most of our beers in our 6bbl Microbrewery. Below you can see our IPA (3.8%, 94% Extra Pale, 6% Carapils, Bobek aroma hops.) The colour is much lighter than standard...

It's a pressure barrel so all self contained :)

Well I've done a little research and it certainly seems that not much can survive in beer, and the acid causing bacteria (if any) must be good ones - lacto, brett, and not aceto which is the vinegary one. I will add the keg was sealed again after 24 hours of exposure, so isn't likely to change...

Recently I brewed this. (hope off site links are allowed.) http://forum.craftbrewing.org.uk/viewtopic.php?f=5&t=7125&p=100277&hilit=grapefruit#p100277 It was absolutely awful, metallic and gross in May, and didn't make it to the home brew festival. I'm clearing out and I've found the...

I have it on good authority that a local brewery only use nottingham at around 25c (77f) and produce fantastic beers.

You can go a degree or two over the max ferment temp for lager, depending on the yeast, for a steam beer style brew. Any more and it'll just kick out loads of awful fusels. Fermentis seem think their lager yeasts can handle up to 71f but ideally up to 59f. I wouldn't believe it personally and...

I'm planning to brew a rum and raisin stout using the raisin character from Special B and Molasses. I've only ever brewed a few proper stouts (I rarely go past Porter level colour) and what I did brew was quite good. However, the speciality malt bill for what I've come up with looks absolutely...

Hello! I'm not much of a regular poster on this forum as I'm from the UK and those forums suit me more in terms of ingredients available, measurements, the usual. I do still use the site for info (and what a goldmine it is,) but thought I would post this as it may be of interest to some members...

Didn't know it existed, thanks! great resource :)

So, brewed my first soda recently with gin botanicals, sugar and lemon. I added yeast and let the bottles harden up, then bunged in the fridge. Success! It tastes great, you can't buy it in shops for sure, and So what are the basic sort of brews that people are making? I'll no doubt do an old...

I'm not sure if supermarkets work the same over there, but usually you can pick something up when it's on offer for £1/2L ($1.55) - Cola, Pepsi, 7up, Fanta, Tango etc. Otherwise it's between £1.80 & £2.50 for 2L (convenience stores are higher priced than big supermarkets usually, even if it's...

Never made soda before as the idea is practically non existent in the UK, and I barely ever drink commercial soda because of the price, chemical and sugar content, and it just generally tastes awful to me. However after some useful tips on this forum I knocked this up. 3tbsp juniper berries...

ftlstrings - total zombie topic and I don't know if you're still knocking about, but this is the only info I could find on a home brewed pear beer! I too am brewing a pear beer, so wanted to thank you for the information. However, I will be using about 3kg pears per gallon! :D

we've been researching a little on a UK craft beer facebook page. Although it's privately grown they said it took 32 days to harvest the crop. I guess some will be green and some will be very ripe - maybe if someone comes across a good quality pack, there's a chance the rest from that supplier...

I tasted this last night and it's AMAZING. It's a 7% Saison with a little brett tartness (less than Orval, almost unnoticable) then aged in White Wine barrels. The resulting beer is crisp and fizzy, dry with an incredible finish. So the basic idea isn't too difficult, and I'd like to make...

I have; Northern Brewer Topaz (50g) First Gold Pacific Gem Looking to push it towards an ESB, any suggestions on a hop schedule? I thought about bittering with NB then a mix of topaz/first gold shotted in for the last 10 minutes. Don't mind saving the NB really as I'll be brewing a...

It's that time of year when we can't leave the house any more so we resort to whacky bonkers brewing ideas. You know the kind, that guy who wants to brew a south pacific ale using his leftover hawthorne berries or a wine from cabbage and swede....etc etc. So I had one of these last night, and...

Would it need to be pasteurized or can I boil to do that? boiling is easily done so that's appealing. thanks for that, i'm feeling more and more confident with each post! I'm using a 30L BIAB system so keeping this quantity at the right temp is difficult. I think my best bet is to borrow a...

I've been reading about sour beers lately and I'm trying to come up with a way to try one without too much outlay. There's a few reasons behind that, but it's mostly because I don't want to spend a full brew day on a sour beer, and because I don't want 5 gallons of sour beer that I probably...

All brewed up yesterday and fermenting nicely this morning. I wanted to go for an Irish Red type base beer with plenty of Topaz hops, because I've got an APA on tap already. S-04 Yeast Not many pics as my boiler started shorting out and I got pissed off =D> Recorded 66c mash temp...