Home Brew

Farway

Mankysteve wrote: »

I've had a go not been to successfully so far so given up for the moment. I have got a tub full in the outhouse been sat there for about 4 mouths it didn't taste very nice and was flat. i wonder if its aged at all? I'm going to have another go at some point in the future.

WAs it too cold out there? Yeast needs to be warm to work

Or maybe it should have been bottled up 3 months ago?

jonni3000

have got a tub full in the outhouse been sat there for about 4 mouths it didn't taste very nice and was flat. i wonder if its aged at all? I'm going to have another go at some point in the future.

Sounds like you have just completed your first fermentation. You would need to bottle it, and add 1/2 teaspoon of sugar to each bottle before capping. Leave in a warm-ish place for a couple of weeks and see if it has gone clear with sediment settled at the bottom. Should fizz when you crack one open.

Just bottled 40 pints lager and 40 pints cider yesterday - cost £23.50 :j - roll on 2 weeks!

Just waiting for elderflowers to come out so I can do elderflower 'champagne'

Mankysteve

Farway wrote: »

WAs it too cold out there? Yeast needs to be warm to work

Or maybe it should have been bottled up 3 months ago?

It was brewed inside in my pantry. wrapped up then put outside a week after moving to the pressure barrel. I reckon it could be because our kitchen is too cold but I was taking SU measurement and it was produceing something.

LJM

not made lager but made peach snappes and cherry brandy before xmas