Jim's Beer Kit

gaunt_paul wrote:I go to a HB club every month at the brewdog gallowgate bar, last Sunday of the month from 3pm. It's worth a visit, even if you're not keen on brewdog

Ah, that's right, I did hear about the HB club at Brewdog a while back, not my thing though.

Cheers for that, the second link is an interesting read

"Full marks and not a penny for the Chancellor" I must admit, I usually think something similar (with swear words) when I crack open a homebrew! My Dad brewed beer around the time of these videos and probably used very similar ingredients. I only remember him making wine when I was a teenager, but ...

Isle of Harris :D :D :D I guess you won't be popping over just to collect a bottle then? ;-) It's also good to see some more NE Scotland brewers on here. I'm in Aberdeen city. Is there much happening on the homebrew club front in Aberdeen? I was considering getting something going but it's finding ...

RobP wrote:I'm closer than you might think.

Cool, you're welcome to collect one, I'll let you know when it's ready.

Whereabouts are you, out of interest?

Sadfield wrote:We all get a bottle for helping, right?

Of course, you can all have a free bottle*

*collection only from NE Aberdeenshire

Thanks all, Willamette it is!

I usually add citric acid and tannin (strong tea method) to most of my fruit/country wines, but keep seeing recipes using a teaspoon of acid blend. Would using acid blend be an improvement? Do you add it to every wine, or only certain wines that are possibly lacking? Would it be better to buy the ma...

I only found out recently that there were so many liquid wine yeasts available and have yet to try any, but I will at some point in the future (once I've tried liquid beer yeast which I really should get to grips with!) £7 is not too bad if you can build a starter to make 5 gallon batches with. I wo...

Thank you both for your suggestions. I'll leave out the caramalt and mash at 66 degrees instead, that should end up a bit drier. If you have an English hop option I would sub for the Willamette. Unfortunately, I've only got Willamette, Challenger, Mount Hood and Cascade left. Would it be better to u...

Hi, I wasn't planning on making a bitter but a friend of mine is coming to stay in a couple of months and it's his favourite style so I thought I'd see if I could cobble one together with some leftover ingredients, (hence the small amount of biscuit malt which will probably not add much flavour). I ...

Fyfe Robertson went in search of the perfect pint in 1973;

https://www.facebook.com/BBCArchive/vid ... 861784883/


and another BBC video from the 60's;

http://www.bbc.co.uk/news/av/uk-norther ... er-brewing

I agree with Jaroporter, I've never used finings in wine either. Once the primary fermentation has finished, I rack the wine into another fermenter and let it clear in a cool place. It will probably need racking again after a month or so, depending on how much sediment drops out.

Stewb wrote:

MarkA wrote: Me Too!

"Lazy brewers unite"

"Meh. Maybe tomorrow. The sofa's actually quite comfy at the moment"

I never pulp as it's harder to strain. I just chop the rhubarb into smallish pieces and put in a sanitised bucket. Add the sugar and leave overnight, strain juice off into demijohn, rinse rhubarb with water and strain again until the demijohn is full and add yeast.