Sounds lovely. Are you a still or carbonated fan? My parents pear tree was a bit sparse this year, a couple of years ago we had so much more, I have just one bottle left now.

Go for it! Loads of fun. It's relaxing and the chaos when sharing with friends and family is worth every penny

Not at all, it was fabulous 🍻 I think it might have been the poor light on the close up camera made it look a bit of an odd colour when I was trying to show the carbonation though

@@RobKingHomebrew i see, enjoy the brew!

Thank You. I will give it a try, nothing to lose and everything to play for. Thanks for the feedback, I am thinking of trying out one of the Mangrove Jack Kits, they have some very tasty sounding options, have you tried any? Cheers, Rob

@ I’ve made a few of them for my sister in law as she enjoys them. I think they’re ok but certainly doesn’t compare to all grain.

@@Shef_Josh Happy Days, I had a similar outtake experience adding the connection to the party tap on my mini-keg. I just missed my phone as I was recording! The countdown is on🍻

Yes absolutely so long as you stop the yeast. I prefer a sweeter taste and back-sweerened a 5L Cider this weekend using 250g of non-fermentable sugar so the quantity is to taste. The important step is stopping the yeast, I've never pasteurised but I have used a combination of Potassium Sorbate and Potassium Metasulphate to stabilise (an example here: kzbin.info/www/bejne/m2S3cpKmhdCmmtEsi=P_eJ66NGhn9Z-waI&t=349 )

... and I must look out for the strawberry syrup myself, that sounds like a terrific idea. Cheers, Rob

@@Shef_Josh Thanks Josh, I appreciate your comments. My day job is in process improvement which always requires good measurement so it carries over into my hobby. And I have great fun doing it. Cheers!

@@asterixborden-koi6881 it's used as a method of adding tannin (you could add half a teaspoon of tannin if you have some). Tannin is acidic and improves dryness and mouth feel to the finished result. Without it the result can be just a bit thin and flat.

@@RobKingHomebrew thanks, I’ve been making wines and ale’s from kits for many years now and have just recently started making apple cider from apple juice from cartons from the supermarket and these have come out great just finished one and has a 7.8% will be trying out the apple and pear juice this weekend 👍

@@asterixborden-koi6881 sounds fabulous, I really enjoy a turbo cider and experimenting with different flavour additions

@@08avermeulen That sounds wonderful, I have a spiced Christmas cider planned this year. I played it safe going for the Bulldog Mead yeast, hedge all your bets at first by keeping ingredients within typical norms. Go wild later. Lalvin EC-1118 is another good/safe option I like, next I my to do list though is lalvin d47 which had a shout out on one of the channels I watch and is supposed to accentuate honey. Good luck, have fun. Cheers

Thanks for the offer but editing the videos myself is all part of the fun I have with this hobby. Just like homebrewing, it all improves with practice. Cheers

@@RobKingHomebrew yes I understant.

And Good Health. Cheers!

Thank You 👍 Yes, good advice. Someone else also commented similarly and more recently I go for the bottom two bulbs filled as my starting point so when pressure builds it holds in the bottom two thirds. Thank you for the feedback, I love learning by doing and enjoyed 'suffocated it,' great comment and a big smile 😊 Thanks again and Cheers! Rob

I’ve had my challenges with the ferminator as they have problems when the temperature difference is extreme. For example holding a low temperature in particularly hot conditions or holding a higher temperature when it is particularly - near zero - cold. However, if you plan ahead and relocate if you experience particular temperature extremes, then it is brilliant. We had a period that was particularly hot over summer when I was lagering, so it was a really wide difference. I love the software, the online monitoring, the direct connection to brewfather, and the ability to leave it safely tucked away in another room.

@@RobKingHomebrew hmmmm maybe I’ll have to rethink it and just look at converting a fridge.

Thank You. The CO2 regulator was from my Mini-keg. I had a really good one from Geterbrewed but they're not in stock at the moment. The link below from Amazon is one I owned too but not as sturdily built. Look for CO2 charger too, it's a simple handheld version that can be used for topping up CO2 in the 5litre barrels. Thanks again for dropping me a line, appreciate it. Cheers. www.amazon.co.uk/gp/aw/d/B081F56X5S

@@RobKingHomebrew Excellent, thanks for the info, i'll certainly look into it. One other thing, i've never been 100% confident my water additions are spot on but seeing you use the Ashbeck water like me our additions look very similar so I must be about right so that's good. Looking forward to watching your new beers every month.

Boil is awesome - kzbin.infoAB05AP00Ffw

Happy New Year, thank you 🍷

Thank You, it's lovely to hear 👍

The main benefit is just prior to transfer, the whirlpool effect brings any trub and sediment in suspension to the middle/bottom of the kettle. Then on transfer to the fermenter you take much less of this sediment with you as it remains in the bottom of the kettle. Once I turn off the whirlpool, I leave it to settle for 5 mins then transfer, I'm still learning how much this last bit is needed or not. A secondary benefit is it speeds up cooling a little - I have an immersion chiller - so keeps the wort mixing and moving around the chiller more than my manual mixing would have achieved! This is a small but psychologically a win lol. I did a Pilsner recently (before whirlpool) and I took a ton of sediment in suspension from the hot break / cold break into the fermenter. I found out after that I should have tried harder to avoid this, even a manual whirlpool would have been better!!! Oops.

Many Thanks. You know, I think that was just habit, you're right Irish moss was probably redundant. It didn't negatively impact fortunately.

Hiya. The mini-keg and dispensing lid were both from Get 'Er Brewed. www.geterbrewed.com/stainless-steel-mini-keg-4-litres

...and www.geterbrewed.com/stainless-steel-mini-keg-dispensing-lid-with-ball-lock-fittings/

@@RobKingHomebrew Brilliant, thanks 😊

Thank you, I think the latter with too much priming sugar is very possible, I also think there was something wrong like oxidisation with the taste.

Thanks Steve. I was impressed it worked as well as it did, it was a bit of fun to try it out. The volume post-boil was higher than expected, which would have been a little lower with the lid off

@@RobKingHomebrew I’ll be honest Rob, I’ve never tested it. I’ve read it shouldn’t be done so I’ve always left the lift off. I guess it would be an interesting test to do two exact same beers but leave the lid on for the boil for one beer and off for the other and see if you can notice any differences in the final beer taste.