I have just made, or more correctly started to make some nettle beer. I added the yeast when it was warm (hopefully not too warm, took 6 hours to cool!!!) and it now looks a bit cloudy with a slight foam starting to appear on top (a day later). So, I think it looks OK, but my house is very cold for a modern house as I hate central heating. checked on it a while back a few bubbles are popping up, so I think its working and the smell has changed and is now more like cider.
So the above is not a question, but if anything looks worrying please let me know.
My real questions are these...
1) Does anyone know how long nettle beer lasts once bottled?
2) I was surprised at just how many yeasts are in the shops. Is there a good 'all round' one? I mainly make ale and light beers. But have been informed they all ferment differently, some on top, some at the bottom, etc.
2) this relates to a home brew kit. It came with a tub and a barrel. Now, am I right in saying the barrel is for pouring a pint from or is it essential? I presume I can just bottle direct from the tub after 6 or so days? And miss the barrel out? Or can I add the mix to the barrel and then 'condition' and take a pint for the glass from the barrel when ever I want? Just not sure how this works.
Thanks for your time and sorry if these questions seem stupid.
General Newbie Brew questions
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wetdog
Re: General Newbie Brew questions
you should get yourself a thermometer, you shouldn't add the yeast until the temp of the wort is below 26C or you could kill it.
I'm not sure about the keeping qualities of nettle beer but I can't see why it would be any different to other beers as the keeping properties are normally down to the alcohol content - more alcohol = lasts longer but you should be ok for several months with your beer in bottles.
I'm not big on all the different yeasts so if I'm following a Dave Lines recipe which just lists 'brewers yeast' then I'll use Safale S04 or Nottingham yeast. As for the cold, I've had yeast happily fermenting in a room at 10C
The barrel is to put the beer in once it has fermented out. you take it off the sediment and into the barrel to condition and clear for a few weeks but you can bottle it if you prefer. The type of barrels you get with kits are usually bottom of the range anyway with a 2" neck an often no means of injecting gas. A lot of reports of the cap splitting too.
There are no stupid questions, just questions you dont yet know the answer to
I'm not sure about the keeping qualities of nettle beer but I can't see why it would be any different to other beers as the keeping properties are normally down to the alcohol content - more alcohol = lasts longer but you should be ok for several months with your beer in bottles.
I'm not big on all the different yeasts so if I'm following a Dave Lines recipe which just lists 'brewers yeast' then I'll use Safale S04 or Nottingham yeast. As for the cold, I've had yeast happily fermenting in a room at 10C
The barrel is to put the beer in once it has fermented out. you take it off the sediment and into the barrel to condition and clear for a few weeks but you can bottle it if you prefer. The type of barrels you get with kits are usually bottom of the range anyway with a 2" neck an often no means of injecting gas. A lot of reports of the cap splitting too.
There are no stupid questions, just questions you dont yet know the answer to
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quiff
Re: General Newbie Brew questions
Has somebody been watching Hugh??? 
I'm with wetdog on the barrel issue. I suggest you view it simply as another vessel.
I made an elderflower champagne in the summer following Hughs recipe and it came out ok but far too weak in alcohol
My suggestion is that you give it a week in the "tub" then rack it into the "barrel" and add another batch of sugar. Keep an eye on it to make sure fermentation kicks off again. Give it another week.
Go to Lidl and buy a load of 1L bottles of still water (about £1.20 for 6!!!). On bottling day open and empty the water out (you could add it too your ((pre sanitized)) "tub" for the next batch
) rack the beer into the now empty bottles. These will still be sanitized thus saving you a fair bit of effort. Now all you have to do is prime the bottles with sugar, screw the lids on tight and store somewhere warm and dark for two weeks. Perfect timing for christmas 
I'm with wetdog on the barrel issue. I suggest you view it simply as another vessel.
I made an elderflower champagne in the summer following Hughs recipe and it came out ok but far too weak in alcohol
My suggestion is that you give it a week in the "tub" then rack it into the "barrel" and add another batch of sugar. Keep an eye on it to make sure fermentation kicks off again. Give it another week.
Go to Lidl and buy a load of 1L bottles of still water (about £1.20 for 6!!!). On bottling day open and empty the water out (you could add it too your ((pre sanitized)) "tub" for the next batch
) rack the beer into the now empty bottles. These will still be sanitized thus saving you a fair bit of effort. Now all you have to do is prime the bottles with sugar, screw the lids on tight and store somewhere warm and dark for two weeks. Perfect timing for christmas -
thestingers
Re: General Newbie Brew questions
Hi,
Thanks for the replies. All really useful stuff and some nice ideas. I was under the impression the barrel was basiclly for storeing in the cold and then using an on-tap container.
I think Hugh's great, but I have been meaning to do this for some time. I went to uni with a guy who is obsessed with wild food and using natures ingrediants. He used to make this and I always wanted a go.
I will carry on with this batch as planned and then get another on the go and do as you say.
Cheers
Thanks for the replies. All really useful stuff and some nice ideas. I was under the impression the barrel was basiclly for storeing in the cold and then using an on-tap container.
I think Hugh's great, but I have been meaning to do this for some time. I went to uni with a guy who is obsessed with wild food and using natures ingrediants. He used to make this and I always wanted a go.
I will carry on with this batch as planned and then get another on the go and do as you say.
Cheers