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I don't have the capability of brewing at different temperatures at the moment, but that is something I'm going to work towards now that I've got some dedicated space for brewing. I like the idea of doing a lambic because I do love them, but I think I'll leave that for another project. I'm going...

I recently brewed a very nice beer that I am going to use as the base recipe for some experimentation. The basic recipe I used was this: Wilkinson's Pilsner kit Muntons medium spray malt - 500 g Brewing sugar - 500 g Cascade hops (1 oz, dry hopped 3 days before bottling) Brew Lab 5700...

Excellent. Thanks a lot Gratus, that's exactly the information I was looking for. I thought 1/2 oz seemed a lot.

Vegemite and Marmite are made from yeast extract, so are not a source of viable yeast. From what I can make out, using yeast on toast used to be a very common practise.

I've got an old recipe book that's been kicking around my family for decades. A lot of the recipes use yeast spread on toast. From what I've researched so far it seems this is a rather outdated way of doing things. What I wanted to know was how to change this to use more modern yeasts. One...

Much appreciated.

I am hoping to make some potato wine using the following recipe: 2 lb Potatoes 1 lb Raisins 4 Oranges 4 lb Sugar 1 oz yeast Yeast nutrient 5 quarts water I was wondering what the best sort of sugar to use would be. Some places say that brewer's sugar is just glucose, some say...

Hello all, I'm based in Southampton on the south coast of England. Just thought I'd say hello. I'm new to brewing. Just started my first batch of ale today. From a kit, to get the hang of it and see if I like it. Also hoping to make some wines from seasonal fruits and vegetables.