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I had a james squire porter stubbie the other night and found it quite enjoyable, I could have put a few more away easily but not sure I could handle a session on it. It'll be a good beer to have around for xmas break. Will this stuff give punishing hangovers? I've yet to experience a home brew...

OK i think i know what i want to do. Coopers dark ale Coopers real ale 700g LDME 200g Coopers BE1 100g Brown sugar And maybe 50-100g of treacle for slight roasted caramal taste and maybe a late dry hop of say 10- 20g POR. I'll try and get windsor or SO4 but most likely i'll have to put up...

Thanks very much, i'm normaly a pale beer drinker but i'm hoping this will open my eyes the the dark beer world. I'm guessing this would take a lot longer to age and mellow than by pale beer single kit brewing?

Hi all, next weekend i'm going to put down my first twocan dark and would like a little bit of your input. I'm looking for thick sweet hoppy and creamy porter style beer. Ingredients that i have are: 1x Coopers Dark Ale 1x Coopers Real Ale 1kg BE1 1kg LDME Dextrose Dark Brown Sugar Treacle...

What is it with LHBS operators and not having a F...... clue about brewing, mine doesn't even brew. I ask for some advice on some product and get the reply " Ahhh....Emmmm....Ahhh...This is a good product.....It ahhh....What does the instructions say....." I'm an amature brewer to say the least...

How did it turn out mate? Was the mrs. pleased?

How did it end up mate, I'm about to give one a go myself.

Ok, its 8 days in and smells and tastes great, its still sweet but its still fermenting out. The gravity is now at 1.010. I'm going to leave this till saturday or sunday next week which will make a 14 or 15 day fermentation then bottle.

I'm hoping the other fruits in the juice will keep a little more sweetness, strawberry, black currant etc. I'll deffinately let the yeast finish right out before i bottle. I think i'll bottle as i normaly do in long necks, should i prime with 2 carb drops as i do with my beer? I must say there...

I picked this stuff up in the LHBS because i heard it was hard to make cider a little on the sweeter side, Hopefully it wont leave any sweetener after taste or cancer!

I'm not very farmiliar with any brewing ingredients, i just did as much research as i could a threw one together, and i'll hope for the best! There's plenty of action in the fermenter though, even after 8 hours, lots of farting in the bottom going on. I dont have an airlock so i'll only realy...

It's actually called wine sweetener, made by brewcraft. All it says on the label is that its a non-fermentable sweetener and it comes in a 50g pack, it says to use 1g per 1 litre so i tipped approximately half the contents in to the 23 litre wort. Its ingredients are (Sodium Cyclamate), I'm...

Thanks mate, i have the fermenter in the coolest room in the house it sits on about 22 during the day and goes down to 18 over night. I dont have any temp controll so this is the best i can do. Would a wet towel help for during the day?

Hi folks Just put my first cider down and thought i'd put my recipe on here for reference for myself and others. Kick in the nuts Cider FRI 27/05/2011 800 Grams of Brewcraft malt/corn syrup/lactose blend kit added to 2 litres of boiling water, then Aerated juice. Juice consisted...

Great ekul, this should get me on the right track to a better Malt/Hop understanding. Cheers.

Hey Earl Good to see someone in my region posting. So i'm guessing you used a temp controller on your fridge? I'm sure this is a better option as its cheap to pick up and old second hand fridge. One thing that bothers me is installing the controller, i'm not much of an electronics wiz. I have...

Thanks Kev I've started keeping my eye open for a wine fridge, that should do the trick. Is there a good site to order yeast from as my LHBS are hopeless and don't stock very much stuff or even brew for that matter! Also is there any malt and hops ratio's on here? Cheers Damo.

Good idea, i think i'll ferment as cool as possible maybe outside and once finished i'll place it in my eski and ice it every day or two, It's probably about the best i can come up with but should do the trick. Thanks for the helpfull info Fergyle Cheers.

How did it go?

That sounds great, but how do you think it'd handle 26c? My fermenters sit on that permanently...I know i know i should use temp control but i'm just starting out and will have to settle with what i'v got for now. Would anything like that be suitable for my climate?