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Here is the first of many, this mainly sprung out of people wanting to know alcohol contents of the beers and me loosing track of beers using other methods. This one sprung from a mispronunciation a few beers into the first tasting

This is mostly for shade and screening but i thought why not get a shiraz grape and if i ever feel the need i can try and make so wine but can't seem to find anyone selling anything other than table grapes.

So after my slow to start yeast i was looking at all the information on yeast starters i understand that what this does is wakes the yeast up makes sure its working and allows it to multiply. This is important with high OG as you have alot of fermentables, more yeast working on more sugars. If...

2 days 2 questions as well as doing my first extract brew its my first time using liquid yeast and i pitched it at the perfect temp of 22deg its a white labs yeast. Anyway we are now 24 hours later and still no action from the air lock and its sealed as i can get movement when i squeeze it...

after a few goes at kits with increasing variations i have had a crack at my first extract using liquid and dry malt, belgian candy sugar, steeping some grain and a couple of kinds of hops and the full hour boil (don't worry i didn't just chuck them all in at the start). anyway the pot boiled...