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drinkfinder.co.uk They only stock Cornish breweries. Handy though if you want other booze and a few beers. Or are a homesick Cousin Jack.

Yes, everything is visible to all. It's always good practice to remove Chlorine/Chloramine from water, it can potentially cause a medicinal taste. It isn't something that typically causes a change in appearance though. Old plastic is a common problem, especially in pressure vessels that...

Have you had the same issue from the new fermentation vessel? I'd not be surprised if that solved this issue. I'd bottle half the next batch if it tastes OK from the fermenter. That would potentially eliminate the barrel as a problem. Is it a plastic pressure barrel? A brew using Tesco...

No. Looks legit and they have a good rating on Amazon. https://www.amazon.com/sp?seller=A37FLMVGYZ5NZK

Fingers crossed. Mine just didn't get off to a good start. Maybe, next year with some TLC (horse ****) over winter.

Keep it dry and in an airtight container it's fine.

I've abandon all hope of a usable harvest this year. Bad weather and serious neglect on my part.

I've been brewing for 10 years and on my 3rd bottle of starsan, the previous two were the tiny 237ml bottles. I'm pretty wasteful with it, too, never reusing.

The OP is asking about water treatment (chlorine/chloromine removal) not oxygen scavenging when packaging.

I use 0.015g/L. It's too long ago to remember how I arrived at that figure, possibly 1/4 of a tablet in a 12L batch.

Rubbish. They can do it as easily as homebrewers can, if they want to. A 1-2 minute application of steam, job done. The offset is they likely have better quality milling equipment. If they are selling precrushed by the maltsters, as many do, they certainly will do.

It's a fair question why some systems haven't been designed to work optimally with a standard, commercially available crush. Nearly as rediculous as some toasters that don't accommodate a standard sized slice of bread. If you have one of those systems then milling your own is a reasonable...

Mashed at 68c for 75 minutes. Yeast pitched at 20C.

@peebee The film is 40 years old, probably not a reliable indication of what they use today. Regarding, tartness. Could have just been a reflection of the state of the cask at the time, or a batch variance, as they do say in the recent Pellicle magazine article that they have no temperature...

The problem with homebrewing is the home aspect. In the general scheme of things homes are places exposed to a wide array of contamination, from humans, pets, foods, etc. Probably more than a brewery.

The advantage for a brew pub with cask ale, is that the beer isn't in existence for very long, so they aren't going to have spoilt beer two months down the line. As long as fermentation is quick to start, then most contamination will be out competed. As for casks, they can be over-carbonated...

Brewing something whilst watching the WC Mountain Biking and La Vuelta. Pale and bitter, Bitter. Northwest Bitter Batch -18L OG -1.036 IBUs - 38 EBC - 15 ABV - 3.6% Water Ca-150 Mg-10 Na-40 Co3-15 SO4-274 Cl-137 Mash - 60' @ 68c. Extra Pale Planet - 72% Chevallier Malt - 20% Extra Dark...

Are we saying that Mutton, Crisp, Fawcetts, Dingmanns et al, aren't consistent?

Don't expect the same Brewhouse Efficiency as standard beers, factor in for it being reduced. Have some DME in stock, as a backup if you don't hit your numbers on OG. A subtle addition of peated or other smoked malt and vanilla extract could go a little way to replicating barrel aged flavours...

I wouldn't worry about bitterness in an imperial stout, you'll need high IBUs to balance out the sweetness.