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Has a lovely peachy flavour and aroma, works well in a Golden Ale.

200mm 1/1 gn 28ltr. The biggest is 50L. As an aside if one wanted to make a koelship for wild beer brewing, the 2/1 100mm would be good. Any food grade plastic container or storage box is good, cheap way to experiment.

I got mine from Nisbets catering suppliers, when they had a sale on.

There's a good explanation as to why depth makes a difference in this. https://wildflowerbeer.com/blogs/blog/process-e1-primary-fermentation-geometry If a brewery is going shallow then rectangular makes more sense as it increases the volume for the same wort depth. Not all shallow, open...

How? What FV are you using? Did it have an airlock?

Sounds like it could be underpitched or with a adjunct heavy beer, lacking in nutrient. Slow fermentation, causing acetaldehyde and or fusels.

Security blanket. 🤣

"Flash Brewing™ Kits Introducing MoreBeer!'s Flash Brewing™ Kits! Designed for both novice and seasoned homebrewers, these innovative recipe kits allow you to simply mix the ingredients with water and add yeast for fermentation. This streamlined process not only saves you valuable time but also...

There's no rush in the fermentation though. This is just America finally discovering Kit brewing. Except their kits are DME and Extract rather than pre-hopped LME.

Anything that isn't de rigueur with the rush it out, from grain to Instagram, selection of the craft beer industry, that jumped the shark years ago. So, anything other than, aroma only IPAs, fruit smoothy kettle sours and diabetes stouts. Beers are like people, I shy away from the showy...

http://www.thebrewingnetwork.com/post1617/ An old but great interview with the head brewer of Black Sheep, here. Breaking down the recipe of Riggwelter for a 'Can You Brew It' challenge, amusingly set by a listener that sounds remarkably like Herbert The Pervert from Family Guy. Most...

Personally, I wouldn't worry too much about getting the carbonation spot on first time. Go higher and use the PRV on the keg to vent CO2, let it settle, and repeat until you hit the right level. The tricky thing to replicate about cask beer is the mouthfeel. Concentrate more on having a high...

As we're talking Black Sheep Brewery. They only started in 1991-92 had all options available as to type of fermenters to use, yet eschewed stainless steel conicals, instead opting to acquire slate Yorkshire squares from Hardy & Hanson, of Nottingham, along with their yeast.

They say rousing here. It's all words for puttng yeast back in suspension. https://www.blacksheepbrewery.com/our-story/our-brewing-methods/

I probably wouldn't have gone to 12 PSI, but there's nothing wrong there. There's a lot of useful information in this video, for tweaking your process. Cooling and pressure are two different routes to the same end point, keeping CO2 in solution. This inhibits growth, which inhibits esters.

With good sanitation and fermentation conditions, it would taste OK.

Stumbled across this three week old video presenting "Flash Brewing" as a new concept to the American homebrew scene. A slighty different format to pre-hopped LME, but it's still a just add water and pitch yeast process.

Stirring or recirculation, it's just keeping a highly flocculent yeast in suspension, extending fermentation and increasing attenuation.

Thread 'Home brewing books for beginners' https://www.thehomebrewforum.co.uk/threads/home-brewing-books-for-beginners.105273/ A more general thread about brewing books. Thread 'Brew Books - What's On Your Shelf??' https://www.thehomebrewforum.co.uk/threads/brew-books-whats-on-your-shelf.96688/