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Hello All, its been about 5 years since I made beer, but this easter HWMBO and I are planning to do a brew togethor. (Awww, how romantic!) But I can't remember how to do it!!! Here's what I remember and questions in bold. Please help! First of all, I used to get those packets of live...

I just inherited (sort of) my father's coopers kit which we gave him *years* ago and he never used. So its brand new and shiny, free of any nasty microbes but well .. its a big bucket, with a wide surface area and I can't help eying with suspicion, just 'cause its not what I'm used to. So do...

I just opened my bag of grain to mash and somewhere in there, for my first time, is real Belgian Special B and aromatic malts. The smell was fantastic. Like dark chocolate (my favourite thing in the universe). I took the lord's name in vain, I admit, and that made HWMBO come running. Wow!

I've got a bunch of slants in the fridge and they all look like, well, hmm .. something that came out my nose. A white smear across the agar. But I made 3056 slants 2 weeks ago and they look more like something that would grow on cheese. White, but spotty. Is it OK? I threw away my 3068 slants...

Just had to share! Its a bee-yoo-di-ful day here and we are off to Kloster andechs for some bier, wurst and kase! Hurrah!

In the duty free at heatrow yesterday i thought I might by myself some perfume. I don't usually do such girly things as squirt myself with smelly stuff but when I do I use some variant of Paris by Yves Saint Laurent (YSL). The lovely lady told me they have a new variety now called parisienne...

Hi, I've just recultured my slant collection and 3 out of four (3787, 1768, and coopers) are looking good and snotty but the 3068 still looks pretty much like a slant with maybe a hint of smear on it. Do others find its a bit tardy to get snotty? BF

5 months since I last brewed and now I have to pull out the tun etc. and I don't think I can remember how. I got my AG setup late last year but I never mastered it because my thermometer was broken and confusing me and now I can't remember my routine. :( Oh RAHAHB right?

Darn darn darn! My buggery bollocks thermometer decided to read 10C high lately. How lately I don't know! So that means, I "mashed" at 55C just now, mashed out at 66C and then I swapped thermometers and am now letting the sparge water settle at .. no idea what temperature .. somewhere between 70...

I made a tripel 3 weeks ago. Its been at ~20C all that time. Took a FG reading this morning .. which is usually just a matter of course .. and its 1.030!! WTF!! It started at ~1.082. 63% attenuation. Now with my new mash tun I'm a bit lost, but I couldn't have mashed that high! So what do I...

In my new and improved down shifted lifestyle, its convenient for me to start a mash at 7:45 and be back at 9:00 to heat the mash out water .. works out ~90min mash. Now that's what I do for say, a tripel anyway, but will it have a devastating effect on my other beers? I guess it depends how...

well my aussie pale has morphed into an ordinary bitter but lets pretend its a sparkling .. how many volumes? 2.8? 2.1? None of the above?

Tell me guys. How much dead space do you have in your esky mash tun? And do you use braid or what? And does your tap go into the esky drainage hole and is therefore below the floor of the esky or is it above the floor? And how hard is it to recirculate? I mean, can you get those stupid flecks...

After a very stupid day of brewing (missed the strike T, got low efficiency, left the fermenter tap open :( ) I poured my stirrer flea into the fermenter and a nano second later thought "hang on .. I need that next week!" Anyone know where one can buy a stirrer flea? Oh yes, I should know...

I took a slant someone gave me from the fridge yesterdy, intending to warm it up before re-slanting and culturing for a brew, and it melted! The donor told me it was gelatine so that explains it. Now the yeast is at the bottom of the goop. I guess its just wort with gelatine so it gonna be OK...

Beer jerseys :) http://www.probikekit.com/advsearch.php?x=...amp;AQUERY=beer I thought this looked smart until I saw this! :lol:

We have this problem with slugs in our house. Don't ask me how we come to have slugs in the house because I don't know where they hide at night. Perhaps I should go spot lighting one night. Anyway ... pulled the fermenter out of the box where the beer had been fermenting for the last fortnight...

I've just put my first Ross's Summer Ale into the fermenter and while i was transferring the wort I realised it was really cloudy. Is that because of the torrefied wheat? Is it going to be a problem? Will all that stuff sink to the bottom of the fermenter after 2 weeks? I was using my new mash...

So back from munich and opened the weizenbock I made before we left. I taste "OK" when we left but now it tastes and smells strongly and revoltingly of molasses! How did that get in there? pilsner, wheat malt, munich II, caraaroma, crystal, chocolate malt. Wheat extract. hallertauer wyeast 3068...

well I've been severely chastised for having the temerity of posting purchased beers in the "what's in teh glass" thread so here is my very own thread. And here are the beers that I purchased today. HWMBO is currently fortifying himself wit the hacker-pschorr .. he likes it .. I'm not enamoured.