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Hey All, I've been looking through a few threads, but still have a few questions. Basically I'm looking at making an extract Dark Belgian Ale using; * Coopers Amber Malt (1.5L) * Belgian Candi Rocks (500g) * Belgain Candi Syrup (100mL) * WB-06 yeast * Hops to suit (suggestions very welcome)...

Hi All, Having a look at some brews for future production and tied up on which yeast to use. Belgian Wit (Hoegaarden clone) WB-06 / T-58 English Nut Brown Ale (maybe Irish Stout) US-05 / S-33 If anyone has any experience, opinions or advice on the above it would be greatly appreciated...

Hi All, Put down my second brew yesterday afternoon, but so far (18 hours overnight) not seeing any action through the airlock. However there is a 'clouding' from the bottom of the fermenter to above the tap, and frothing appears at the top (images attached), so not sure wheather I'm fermenting...

Hi All, Looking for a bit of help with my first brew from those more experienced :rolleyes: . At the moment I have a fermented batch of Morgans Canadian Blonde (standard yeast, 800g detrose, starting 24d / finishing 30d 1.010 SG, took about 3 or 4 days). I tried some while I was testing the...