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No it doesn't. As a Geordie it means he had to try extra hard. But he did that tonight, granted. ;) I'm not being negative about England, I'm really pleased they won. But you have to be honest about Germany's performance - it was poor. Let's not get carried away, England worked hard but they...

I can vouch for @dad_of_jon using the Geuze dregs in his Face Off. Very sour if I recall!

I didn't predict that. England were not really tested by a lack-lustre Germany (who had just scraped through the last round). Stirling best player by far. Some takeaways:- Philips good. Trippier always working hard. Grealish did make a difference when he came on. Back 4 looked a solid unit...

England shaky to start but turned it around to have a better period of possession and a few chances. Kept pressing once the front 4 had it, but always going backwards with the defensive 7. Germany somewhat disorganised but looking to capitalise on long balls through the middle. Can't call this one.

Answer 1: yes, you can ferment in a larger bucket (fermenting vessel, or FV). The co2 created by the yeast gradually forces out most of the original air reducing oxygen to really low levels. That not an issue. Answer 2: it depends on the kit. Some kits may have separate bags of grain, so you...

Welcome to the forum. We're all still on the learning curve here. Lots of talk about technique, equipment, recipes, kits, and ingredients. Get stuck in, introduce yourself and say what you fancy brewing (unless it's potato based).

Nope! :tongue: It's our turn for a change!

So, turning the flow rate down, I'm assuming that permits more enzyme activity in the malt rather than continually flushing the enzymes away from the starch? There's a fine balance then between having a high density of enzymes but not flushing sugars out of malt, and flushing enzymes out too...

That looks like it's headed for a high gravity after the boil. What's the target?

Yes, I'm a fan of the le Tour. Rumour has it that "old bat" is supposedly being sued by the organisers. Too bl33ding right! What an *****! There can't be many sports in the world where half the participants end up in a heap of broken bones, twisted metal and shards of broken plastic, then get...

All your beers look good in that glass athumb..

If I recall correctly there is little cleaning up needed, that's why simple kveik fermented beers are drinkable early, most strains don't produce phenols or byproducts that need cleaning up (or much cleaning up).

My simplistic logic surmises if there are 25% of pubs closed, that'll be 25% fewer kegs needing to be filled and transported, so where's the problem? It must be that breweries aren't collecting empty kegs from places they're still delivering to.

I've read a few posts that say it's best to store the yeast in some of the beer rather than decanting the beer and using boiled water. Beer contains alcohol that prevents infection, plus less tampering with the jar the better.

I had an absolute nightmare with a pack of 1469. It's a good yeast and behaves as everyone says - explosively top fermenting, but I seem to have got a lactobacillus infection somewhere in the first pitch. Attenuation was way too high for the stated figures. I do hope it was something I did at my...

What was your first purchase? I can't stand the suspense!

Both kegs will receive the same pressure with a splitter. The co2 tank will keep it supplied at the right pressure. If the gauge is reading the right pressure and you have no leaks, could the poppet valve be stuck or broken? Or do you have a blockage somewhere?

It's insane that they export malt to the US. I bet we have whole load of UK companies importing the same product from across the pond.

Brew's on. I've been in a right funk for the last few days knowing that I had nothing in the FV for over a week. Time to remedy that with a Five Points Best Bitter attempt. Already made a **** up with weighing out pilsner malt instead of pale, but managed to replace some of it before I'd milled...

@fgoulding I wash and boil up to three jam jars, lids and a desert spoon, then rinse with StarSan. Spoon the slurry into the jam jars once they're cool. Lids on then store in a fridge. When you come to reuse the yeast, remove from fridge, allow yeast to gradually normalise to pitching...