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There is obviously more to it than just saying honey contains these types of sugars. Honey is also around 20% water and only 95% fermentable, It contains numerous compounds other than just sugars which is why is has it's own flavour. I had noticed how cidery mead is though :D

I'm still using a plastic bin with a couple of elements in, where did you source the pots from they look like some of the catering ones I have had a look at before.

I don't think they stock Viagra at my LHBS

That's a brilliant setup, wish I had something like that. 80 litres in FV's :clap: i'm in awe. If my brew length was that big I would be drinking every night so I could get another brew day on the go.

A sparging bag is a good idea and something I have done several times in a large stock pot. As long as you can keep your mash temperature consistent throughout a 60 mintue mash then I would give this a go because it's so cheap to do. Whenever I have done this I have preheated the oven to 60C...

I think experimenting with different sorts of sugar is a good thing. It's been fairly well documented that adding too much white sugar to a brew will give it a cidery taste. On the other hand though if you can get hold of any unrefined sugar then they will impart some flavours and character...

How do you go about retorrifying it, 40C is way more than I can achieve by sticking it in the airing cupboard.

I made a Weizenbock a few months back and added about 10% Dark Muscavdo which has a nice rummy and liquorice flavour to it. I believe Old Peculiar uses brown sugar and this can have a fair liquorice character to it.

I just brewed a Belgian strong ale, they are so simple if you can get the right yeast. White labs and Wyeast do a good few Belgian strains. See if you can find a beer called Delirium Tremens. I have had this a few times and it's absolutely fantastic.

I don't think it's too much of a problem, with a gravity like 1.076 you'll look to finish out around 8% ABV which isn't too high and the yeast should be alright. Usually with a higher proportion of sugar you are going to end up with a dry beer. Blending is a good option though if you don't want...

I've carbonated using muscavado and demerara sugar before, mostly because I have had quantities of these in each beer. I wouldn't say priming with it would make much of a discernable difference to the flavour though.

I wouldn't worry just yet, I have used thrifty shopper white labs yeasts 12-15 times and never had a problem with one. Whilst I haven't personally used the Burton strain, I have had an Abbey yeast take nearly 48 hours before showing signs of krausen and airlock activity

When I dry hop I wait for primary fermentation to settle down and when most of the activity stops then throw the hops in, otherwise I have noticed some get caught up in the trub. I think you will only get grassy flavours if you leave the beer on the hops too long.

I made an American Amber Ale a few month back, I dry hopped right after primary fermentation so there was a fair amount of alcohol already. Some people rack to secondary so the beer is off the trub then dry hop but I just threw them in after the primary activity dies down. You can also use a hop...

Carared is a crystal malt that has been kilned slightly differently, so yes you will get some residual body and sweetness from it. At the moment you have got about 15% crystal malt by the looks of it. I wouldn't worry too much, go for it.

I have just bottled a chocolate stout but it didn't have any cocoa in it at all. I made it will biscuit and roasted barley. It smells incredibly chocolatey in that slight bittersweet kinda way chocolate does. Not positive it tastes that way, it's still a bit green at the moment

I concur, I put a section of hose on the tap so when I pour a pint you put the hose into the bottom of the glass and fill from the bottom up. Much easier to pour a pint and you don't have have a pint of froth. Remember to keep the hose clean though.

Seconded! Where can I get those?

I wouldn't worry too much about wild yeast or infection if fermentation has now begun. I have had yeast lag for 42 hours before with no issues whatsoever. As long as everything was well cleaned and sanatised then you'll be fine. The thing about wort is, yeast love it as much as all other...

I use a brew belt quite a bit but almost always on a timer, otherwise it just get too hot in one area. I have heard of people using them by putting their Carboy with wort in, inside a fermenting bin with water so the water transfers heat to the wort. I don't know if that makes any sense reading...