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Used to listen to Steve Wright in the afternoon whilst waiting to pick the kids up from school. Notable songs for me were: the Proclaimers 500 miles, the Bob the builder song and that one where they've been to the year 3000. You can see I'm a person of taste...

No, don't use bleach on SS as it eats into it. For SS I use soda crystals.

I always clean my fermenters using bleach, often leaving the diluted bleach in them for weeks. Never had a problem with bleach flavour in my beer.

Imperial/metric is a lot of fuss about nothing. What is a metre? - just a mark on a stick. Same for a yard. I use imperial when it's convenient and the same for metric. Once you start measuring 64ths of an inch, metric becomes much more sensible. Of course, I started off life with just imperial...

We'll keep your coat zipped up or you may be flying out too.

Not sure I understand this. Isn't malt extract already boiled by the manufacturer? So why would it need boiling again? In ye olden days one can kits all told you to boil the can contents but in more recent years they've said to just dilute it with warm water. This is not the same as making...

Isn't doombar a bitter? The AF version is truly horrible though.

Last night I had the misfortune to have 2 cans of Punk AF down the pub. Was basically carbonated water with a bit of flavouring though they forgot to put any actual beer flavouring in it. When dry January is over think I'll make an 8 percenter and call it Drunk AF though the AF won't mean...

We'll dry January is just one month but it does give your liver a bit of a rest. Might not be a consideration for the younger forum members but maybe it is for us older folk.

Lots of nice designs on this thread, but I do so miss the days when a bottle label was just an oval with nothing much on it except for the name of the brewery and the type of beer.

I'm also doing dry January plus a bit of a diet as I was having trouble fastening me trousers. Its a bit weird but drunk on its own I don't find Guinness zero very nice but, not this month obviously, when I'm driving I sometimes have a pint of the proper stuff and follow it with a zero - then I...

It's funny that with all the brewing science that is presumably funded by the industry, that the big boys seem to churn out so much mediocre stuff. I must be doing something wrong - my own tastes quite nice...

You're not comparing like with like - a five gallon brew cools at room temperature to pitching temp in a few hours whereas commercial sized brews would take many days to get down. Also their fvs are usually insulated so that wouldn't help either.

Not much of a tea drinker but when I do it's Irish breakfast tea for me . There again I live much closer to Ireland than the tea farms of Yorkshire.

Cheers Damien and the same to you and everyone else on the forum. Dry January and a diet is looming but I think I can survive it... Meanwhile just brewed a Belgian Bruin, something to look forward to

The reason I do the steep method was entirely because of Foxys advice. Cheers mate, works a treat. Helped because I don't need water additions for a pale mash.

I've been doing a hot steep for the dark grains at the same time as the mash. It allows me not to have to alter my water profile when doing stouts or black IPA so I'm doing a pale ale mash then chucking in the black liquor for the sparge. It has seriously improved my dark beers as they used to...

Christmas tree up, Johnny Cash on the stereo, can of Murgy. All's well in Ty Cwrw666.

Breakfast is - open the fridge, see what's in there, shut it again cos there's nothing you fancy. Open it again and repeat ad nauseum until you give in and eat something or other...

I've used cherry wood smoked malt and it was lovely. Beech not so good and peat smoked malt pretty bad tbh.