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Thanks all. Kegged up, now.

So do I just chuck the sugar into the keg and then siphon from the fermentation bucket over it, tighten the cap, and the rest happens magically over the next couple of weeks?

I'll be a few down the line before I start bottling. First one, so just want to see if it's a success. Yes, I used spray malt, so if that's what explains it, I'll go ahead and keg it now. Thanks.

I've just taken a sample of my stout and the SG reading is 1008, which is the same as it was two days ago when I last had the chance. Does this mean it's ready to transfer to the keg to condition, or should I let it keep going until the SG gets down below the more hydrometer friendly 1006.

For Belgian beers, I do like the already mentioned Duvel, La Chouffe, and Delirium Tremens. For me, my favourite is the Rochefort 10. It's 11.3% ABV, but it's a real taste explosion. I was over in Belgium at the end of April and paid a couple of visits to the Delirium Village and also the...

Have had a Canon 450D for a couple of years now and really want to upgrade as the 450D is not that good for low light. My photos (well, the ones that don't get chucked away) can be seen on my Flickr account.

Bon Accord is nearest the Novotel. (Well, the State is nearer, but the Bon Accord has more taps and is currently celebrating its (and CAMRA's) forty years with a beer festival. This was the tap list earlier today.

Thanks all I fully intend on moving to all grain, but space constraints in the flat and the fact I've still got to learn about the basics will keep me happy for now. Lot of reading to do.

As my interest in beer has grown I figured the only way to get to know it even better is to make my own. So here I am. My first beer - an Irish stout - is currently bubbling away in the corner after doing the business on Saturday. Just a kit, to begin with. However, once I know how it's going...