Recent content by Kingrat

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Kaiser, where did you source the phosphoric acid from? I assume it is food grade.

Just checking to see if there's an kegs left? Cheers!

Here is a summary of what I do and I have never had a problem 1) Boiled wort to cube - cool at room temp for 1 day and then in fridge to pitching temp 2) Pour into FV 3) Shake FV for a few minutes (sit in seat and lay across legs with sanitised/gloved finger on opening for airlock) 4) Pitch...

Robbo - Have you made Munton's Scottish style heavy ale? How did you go? Any enchancements? I have a can and 1kg of 50/50 dark/light DME. Do you rehydrate the kit yeast before pitching? Any advice would be appreciated.