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It's a con. It's the clearest case of passing off I have ever seen. It keg - brewery conditioned, filtered, stored in a sealed non vented keg, served by external CO2 - that is then put through a beer engine to try and fool people it's cask. It's keg. Now, there is absolutely nothing wrong...

Why didn't I think of that? I've spent the last couple of weeks looking at pressure fermentors with the view to using them as long term storage vats for historical keeping ales, but they are really pricey, and I've got the perfect vessels sat in my brewing garage. What a numpty. 🤣

I have a food grade / potable water blue hose that I use for filling my HLT. @Clint has me paranoid now that it is full of slugs 🤣

OK, so iwith a slightly lower OG, and a slightly higher FG, you would expect a lower overall ABV. Windsor can finish high (it cannot metabolise all of the sugar types in wort) so perhaps try a different yeast with the same kit and see how you get on?

Yeah, I was going to mention that @The Baron - what was the predicted final gravity and actual final gravity of the brew David?

Perhaps I'm getting confused with people who use wine yeasts? It's Sunday and I'm on my 3rd pint of XXXB 🤣

I thought mead yeasts were more akin to wine yeasts, and while they might chomp on glucose and fructose they might not necessarily be so happy with maltose and maltotriose?

No photo, but a bottle of Double Maxim

Banks Mild

Last one for tonight. McEwans Champion

It looks like it @Clint . Hard life, isn't it?

Dragon Stout, a Home Bargains impulse buy. It's not bad. Quite like it actually. I also like the little bottle, they seem quite robust : ideal for bottling 12% historical keeping ales.

How long is it till Christmas?

Yes, that didn't escape the notice of Mr Wheeler when he was still with us, so don't be surprised if he returns to haunt your mash tun 🤣 Seriously, let us know how it works out, as I fancy giving it a go.

That's good, I'm not going to be brewing anything North of that!

So, I've just ordered one. It's a Brix scale one that measures up to 32% Brix, which if I understand how they work correctly, is good for an OG if upto 1.128? Is that about right?

Don't be surprised if you notice a slight drop in mash efficiency with out of date grain. Nothing too drastic, just a few points, and certainly nothing to worry about.

To be fair, the Carling doesn't travel well. It's ***** the moment it leaves the factory gate 🤣 (Truthfully, I'm not so sure Carling is any worse than any other mid range macro lager, and better than some of the 'big boys " - Heineken, I'm looking at you)

I degrease new shiny stuff with stardrops, then rinse all that off and clean with my normal cleaner (unbranded oxi), then Videne sanitise and use.

Mmmm, interesting - you're right, it doesn't seem to account for the volume of liquid ingredients. I don't use LME much, but have inputted a historical recipe that does and irrespective of the amount I add, water volumes don't change for a given batch size.