Home brew? Homebrew? Winemaking

my thermometer (govee home something or other) is inaccurate by at least 20 degrees and beyond the "calibration" range - anyone have a recommendation for a new one? I have gone through 2 ikea ones previously, which I wasn't happy with, and I don't want to pay loads, but want to have range for boiling, not just mashing...

I just use a glass one I got from the Malt Miller years ago. Works a treat.

Been a while since I've done a brew but finally got round to one at the weekend. Had worried the colder weather would have caused trouble, but have got lucky that it's warmed up a smidge this week and the fermentation is good and active at the moment. Will be dry hopping around day 4/5, first time with my own brew so hopefully all turns out ok.

I'm hoping to brew at the weekend. Haven't made any beer since last May (bretted pale, so took ages and I've still got some left).

Bottling a Baltic Porter this weekend, bretting half of it.

First brew of the year at the weekend. Blood orange and grapefruit IPA, a rebrew of an old recipe with a twist this time. I replaced half the grapefruit zest with blood orange zest and used Mandarina Bavaria hops (courtesy @jdmitch) in place of citra . The aroma when filling the fermenter and in the fermentation room is amazing ! The zest was frozen before adding to the fermenter.

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First taste after a week in the keg, Grapefruit/orange aroma. Grapefruit taste and bitter Grapefruit finish......

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@Pathracer looks nice - did the mandarina bavaria come through well? I thought the aroma on it was really nice - sounds like it might have been overpowered by the grapefruit zest? I always find it tricky to dial in citrus flavours and aroma well...

I've recently done a slightly citrussy Berliner Weisse short and shoddy brew, and a Munich Dunkel collab with a friend. Looking to do something with stone fruit vibes, but not sure whether to go darker or lighter - I was thinking more light, sour cherry, kirsch flavour rather than rich, black forest gateau... I saw Elusive Brewing's Cherry Wheat - that's you @ketsbaia, right? Anyone else done anything like this? Any tips?

LOL, no. That's Andy Parker, who I know (and have the same 'hairstyle' as), but that's the extent of it. Former homebrewer who took the hobby full-time, which I'm also hoping to do in a couple of years' time.

Can anyone recommend any elderflower infused beers?

Found this recipe which I might look at adapting as I think I’d struggle with all the mash temperature changes on my BIAB setup https://beerandbrewing.com/recipe-elderflower-saison/

Not brewed for a bit (a year now I look back). I've had my malt in an airtight barrel, looks okay but is there anything I should look at to see if it's still good?

Stroud Alederflower is lovely IMO.

Purple Moose likewise.

Should be fine. Though the yield may not be as good, so consider upping the grain bill over what you would normally use. Presumably this is base malt?

Yep - what sort of increase do you reckon, 5%?

My hops are starting to cone now. Think I’m going to end up with much more than I can use so keep an eye out for a possible offering of some fresh Fuggles or Yeoman in a few months.

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Friend has a 20L Braumeister homebrew kit to give away. Needs collecting from norf lundun.

"Comes with the accessories, i.e. a large mixing spoon and empty bottles. Basically, the whole set is ready for brewing beer "

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That's a really generous offer that someone should take up.

Sorry - totally missed this at the time. Yeah, I reckon that would be about right if you wanted to make absolutely sure. It might not be necessary at all but better safe than sorry, eh?

Oo will share with the homebrew club WhatsApp

I think the homebrew kit is spoken for now.

Would anyone like some Fuggles? I’ve already got myself about 800g bagged and stored and not sure if I’ll really be able to get through that anytime soon so have this extra to go to a good home if anyone is interested. About 275g I think with a few leaves and stems included. In New Cross Gate.

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Made some wine using my neighbour's grapes. Tastes like rosé!

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I've sone old plum wine lingering in the garage, from about 4 years ago. The first batch was decent and is nearly gone but the 2nd batch ended up quite sweet, I think fermentation stalled due to lower temps in my kitchen, doesn't seem to have gone fizzy so I can only assume the yeast died off. Is there anything I can do to give it a 2nd ferment? i.e whack it in some demijohns with new yeast?

I didn't win but I just placed in the top three of the Burning Sky / Malt Miller mixed ferm competition with my bretted Baltic Porter. Over the moon.

Nice one. That's a great result.