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Remember to go to full extract or AG it is near essential you can boil 25 litres for 90 minutes. For me, as I haven't decided to buy a boiler, this is prohibitive. If this is like yourself, then you can do half mash/extract and top up with a basic kit of choice (something fairly neutral)...

Force carbonating can mean "not bottle/keg conditioning" or it can mean using high pressure and agitation to force CO2 into beer in a keg faster. So bottle or keg: * Add sugar, seal and wait until the yeast produces enough CO2 to make the beer fizzy. Keg: * Add CO2 from a pressure cylinder at...

My Brother used to work for "Floodline" a call centre service where you phone up and tell them you are flooded and they say, "Yes, I see that." But they would take the address of the flooded victim and update a database so they could tell other people who were flooded, that, "Yes you are...

Regarding Asda and shopping I often tend to just let them do everything for me. I order online, pay £3.50 and they deliver it all to my door. There is the odd substitution for unavailable items, but I usually don't care and most things have enough BestBefore on them that it's grand. Only one...

In the context of a small pub where the choice is "Do they have a glass collector or not", then 25% of the punters taking their glasses back probably won't cost the glass collector their job, as you say there are other things to do. Even if everyone took their glasses back they will still need...

In a quiet pub I would take my glass back when getting a new drink. I see two arguments for the broader question of "Should you help the staff of an establishment with their job by doing it yourself". On one hand there is the "common courtesy" argument that tells us we should help each other...

Oh and the recipe did include hopped malt in the form of what I call the "base can", a Coopers Draft kit. So far it's the most neutral kit to use as a base I have found. I do a half mash as I only have boiler room for 10-12 litres.

This ale was done with Nottingham Ale yeast. Fermented around about 18-20C. It went off like a bomb though which worried me, it was bubbling the airlock in about 2 hours and I struggled to get it down to 18C in a bath of cold water.

The commercial lager I like presently is Stella 4%. Note that for some reason I don't like the normal Stella premium. I have been trying to get that crisp hop taste that Stella 4 has (and Stella premium doesn't). I was led to believe this was Saaz hops. Now I'm not trying to make a lager...

Gotta new Corny keg and half a dozen craft beers, bottle of whiskey and a bottle of baileys.... hic.

You will need to start the daemon. Is there an "init script" in /etc/init.d/ or /etc/rc.d/init.d ? It would be something like: /etc/init.d/mashctld start If not, can you just run "mashctld"? ps ax | grep mash Will show if it's running. If it's not starting and not telling you anything...

Yea, I have two Young's 25 litre buckets, never had an issue. I have one I fell on when it was empty and it's split at the very top where the handle connects. I use it to fill my fish tank and I'm still able to lift it by the handle when full.

http://www.youtube.com/watch?v=MvgN5gCuLac Very funny, worth watching.

Emm... It's a fridge, it already has a temp controller in it surely. Unless you want to keep it outside of it's normal range.

It's less the tap and more the carbonation state of the beer. I think any tap will foam if the beer is over carbed or served at too high a pressure. It will depend on your lines, pressures, carbing level etc. The tap may play a small part. I have found that it's certainly not a matter of set...

Fil your post made me realise what might have done it. When I put it into the fridge after the rolling I left the gas on, it was only when I came to drop it to 10psi that I realised as it began flowing more gas in and the reg stayed at 30psi. So might just be over carbonated. Normally after...

So I'm having a problem with this one particular keg of beer. It will not settle down at all. I gassed it to 30psi via the out disconnect, rolled it around the floor until the bubbles stopped flowing and put it in the fridge. 3 days later I dropped the pressure to 10psi and the next night I...

+1 Coopers yeast works fine at 18C, though it will take longer than the week to ferment out properly.

Just try and get it down further to 18C, the longer the yeast take the better. When I was starting this hobby someone said the two best bits of advice were to keep the temp low and stable and to leave the beer the right amount of time and not hurry it. Because I just couldn't do the later I...

Depends on how much sugar you add (obviously). It should roughly work out to be 0.2% per 100g (ball park).