Recent content by TheManchesterMorgue

Am I just being stupid? I don't see what yeast you're using in this. Was also going to ask what temps you're fermenting this at in primary and secondary? I understood that cream ales are usually supposed to be made at lagering temps. Sounds nice though. Love me some mango.

Did anyone ever finish a batch of this? Was it good? Currently Brewing: Cherry and Cinnamon Teabag Apfelwein; Mango and Cinnamon Teabag Apfelwein; Yooper's Banana Wine; Coffee Wine; Disturbd Chemist's Jalapeno and Cucumber Mead; Jalapeño Cream Ale Aging: Various Teabag Wines; Cherry and...

What exactly is the difference? Currently Brewing: Cherry and Cinnamon Teabag Apfelwein; Mango and Cinnamon Teabag Apfelwein; Yooper's Banana Wine; Coffee Wine; Disturbd Chemist's Jalapeno and Cucumber Mead; Jalapeño Cream Ale Aging: Various Teabag Wines; Cherry and Vanilla Cyser; Show Mead...

Started this for my partner last night. Personally can't stand cucumber but she loves 'em. Nice to see how clear it gets. How long do you usually age this for? Currently Brewing: Cherry and Cinnamon Teabag Apfelwein; Mango and Cinnamon Teabag Apfelwein; Yooper's Banana Wine; Coffee Wine...

Contamination isnt as much of an issue as everything you read suggests early on. Once the yeast has a foothold and is breeding and feeding it's pretty much top dog in there. Thats not to say its a good idea to go sneezing or shaking your pets over it or anything but your must will be open a fair...

That's mostly to get air into it so the yeast have oxygen to burn while they ferment. Stirring with the top off rather than shaking it under a 'lock. Sent from my GT-I8190N using Home Brew mobile app

I am indeed in Manchester and I'd love to! Going to take a stab at this as my first improvised partial mash (as soon as I can source some fresh Jalapenos - where do you get yours from?) as: 1kg Optic Malt 500g Flaked Corn 500g Vienna Malt 250g Carapils Plus 2kg of Extra Light DME in the boil...

Sorry if this has already been asked but what temp was this fermented at? I read somewhere that cream ales are usually fermented at lagering temperatures. Is that what you did with this? Really looking forward to trying out my partial mash version over the next few days. Thanks OP! Sent from my...

(Apologies for sideways pic. Phone doesn't seem to want to post right way round)

Hmm. That does look quite different to mine at the moment. Never done a cyser before so went for more of a mead than cider quality. Here's what mine looks like 6 weeks in. Hope it's as good as I'm hoping for next Xmas...

I made a 5 gallon batch of this recently. Split the batch before bottling and made up some peach syrup for one half and lemon syrup for the other (frozen lemonade concentrate doesn't seem to exist really over in the uk). No pithy flavour or anything. Results were very tasty. Only problem I had...

I started a variation on this about 6 weeks back. 4kg Honey (Wildflower) 15 litres Sainsbury's cloudy pressed apple juice (Uk here) 4 litres biona pure tart cherry juice Lalvin D47 Racked about two weeks ago and added a couple of decent quality vanilla pods. Colour is a lovely rich burgundy...

Sorry if this is a dumb question but I started two 1 gallon batches of this last night. Just wondering if the raisins take up a lot of space how this balances out with not losing a significant portion of the gallon when using a matched fermenter size?

Started this as my first beer last night. Only made cider and mead so far. Had to add half a kilo of dextrose as I forgot to account for uk/us gallon differential when ordering DME. Had a question about after the raspberries are done though. Does anyone find it necessary to use bentonite or...

About to start a batch of this myself but price of honey makes me really paranoid about messing it up. How did yours work out? Did you need the pectinase?