Well I have resigned myself to the fact that I will lose some beer due to a leaky barrel ( i released the pressure and the leak stopped but now the pressure is back its leaking again and its not the tap , grrrrrrrr). New barrel on order for the next brew. Hey if I lose half it still works out at only 45p a pint.
First off this is clearly a very popular subject, where is out own board?! I forget how many times I've asked. I made some pear cider, probably 3-4 weeks ago and once finished put in a pressure barrel and primed. It had a nice 'small bubble' carbonation to it. Poured a glass today and the fizz seems to have disappeared but the barrel is still under pressure. Any ideas?
We tried some mead I made months ago and it was BRILLIANT!!! Going to take a bottle to Summer Camp to get hippyrichy opinion as he's the one who first started me off making my own stuff Trouble is I don't know how long I left it in the demijohn so making a new batch could prove tricky! Tried some of the golden ale as well and it seems to be coming along really well, very nice colour and taste and nice and carbonated
We have some home made Italian wine to bring to Summer Camp. Never done it myself as I'm too lazy. Not a beer drinker any more due to health reasons so its just wine, port and spirits for me.
Me too! Does it have a shelf life? Found an old tin in the garage whilst moving, must be three years old!
i saw this on my travels yesterday .. but unfortunately it was an old sign ..on the bargian boose shop i wonder if they want to sell it ...
yo... it arrived on sat .. the courier nearly put his back out... best before date 2015 the delivery ... ive bagged it up into 4kg bags to store it ..
If its kept dry,cool and in the dark it just matures with age When thc degrades it loses its initial uppy exciting properties and moves more towards calming and contemplation
24l asda value apple juice 2l asda cranberry and blueberry juice About £17 This is based on the cider making made easy from wineworks web site which is for if you use real apples. Other ingredients in pictures. Pectolase, malic acid, tannin, yeast nutrient - 5 teaspoons of each. Sprinkling of english cider yeast. Ph meter not working otherwise would be aiming for about ph4. Hydrometer not found. Yeast 2 years old. Lets hope for the best. I can balance acidity at the end. Got malic acid and precipitated chalk.
Well after losing at least half my barrel due to a secret leak , I thought i would try a crafty half . Woohoo bloody lovely even if it is 6 days to early. Very Hopping hare tasting,I feel I should don a cable knit sweater and sandals.
I forgot to turn the heatbelt off on my brewing bin this morning and at one point today its hit 26 deg c I know bad tastes can be imparted into the brew if the temp gets too high So have i ruined my brew or will it still be worth carrying on with? Drinking a bottle of my wilkos real ale today and it tastes quite nice but theres not much of a head on it compared to other brews ive done
I'd say 26c is near the limit. Hopefully you will be ok. That reminds me I need ti check my temp on the cider, its fermenting away well so that 2 1/2 year old yeast is still good Edit: it was 25c a few degrees too high. Thanks for the reminder
it depends if the beer reached that high temp, it can take a lot, to heat or cool a large amount of liquid so it may have not all have reached a high temp. heat belts or mats should rarely be used, and if they are ,they should be regulated by a stat, or a timer at night when it gets cold
