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Woah there, Mr Fancy Pants

Well it might be one of the most boring pictures ever posted on here, but here is my extended socket 😂

With all the conflicting advice, I've got a bit of choice overload. I think I'll do a mixture of the suggestions... I'll change the plug on the Robo and extend the cable while I'm at it, make a little dual socket extension that I can mount next to the extractor hood and use for both for the...

@The-Engineer-That-Brews I have some rudimentary understanding of electronics but you lost me after Ohm's Law. That's a bit too technical for me! Maybe one day I'll be able to understand that, and maybe one day I will be able to speak Mandarin too. @RoomWithABrew If I understand you...

I think I will use a longer cable, it's not much extra work than changing the plug and it'll be piece of mind. Pretty sure the cable I have is 1.5mm. I bought it a while back for a project that never came to light. I'll probably use that. Thanks for the help, I'll be sure to maintain the...

I just ordered this: https://www.amazon.co.uk/dp/B000RO1G2U/ref=cm_sw_r_apan_i_N3ATGJVADA276A0VE2C8 No images of the inside though. I have to admit, I've been using it with a short extension lead, I know it's not recommended but there's no plug next to where I have the Robo so I have no choice...

Had a double brew day in my Brewzilla 3.1.1, and when I was cleaning and went to pull the plug from the socket it was completely stuck. Had to pry it off with a screwdriver. Looks like it has got hot enough to fuse to the socket and warp slightly. I remember reading a while back that you...

First brew day since Nov last year! Who knew working for the NHS and having a 1 year old child would sap all your time? Had a tidy up of my brew space and found mouse/rat droppings on some of my gear. Everything got a good bleach and soak, luckily my grain is in plastic boxes so I guess they...

So I haven't used my RO all winter, not brewed for months so it's just been sat there, under the sink, full of water. I bought new DI resin so will change that once it arrives but do you need to clean the rest? It's going to be boiled after it's collected so I guess just running it through for...

The fermenting bins shouldn't impart any flavour at all if they are food grade and clean

If I saw the forest one in a shop I don't think I would buy it (not in the next year or 2 anyway), but I am glad I tried it. I like boxes like this for expansion of knowledge. I watched a video on spruce beers years ago and wondered what they were like... Now I know. They taste like Christmas...

These 2 were pretty out there, but pretty good! The forest one had spruce and pine in and the other had coastal saltbush. Interesting

EPMO might be my favourite malt light malt. Made some banging pilsner/lager styles with that as 100% of the grist

I had mine last week. Drank a few already and they're ok for £1ish each but not anything I would buy again. The bottles are bottle conditioned with yeast in so best to get them in the fridge for a few days when they do arrive.

If you want to make a lager, as @the baron says, 'brewing with the seasons' is a really great way of doing it. There's also 'pseudo lagers', which is where you take a lager recipe and just switch the lager yeast for a clean fermenting ale yeast (I've had some great results with Nottingham...

I've seen actual locks for them: https://www.kegworks.com/perlick-wrap-around-beer-faucet-lock/ Not cheap though, and maybe overkill until he gets to his teenage years and has his friends round for drunken sleep overs.

I can't think off the top of my head but they usually fall around 30. It's not an exact art for me because I no chill which can bump the ibus a bit as well, I believe. Never had anything overly bitter though as far as I can remember.

I never do a boil addition for NEIPA these days. I think my last on just put everything into 2 additions 250g at 80c and 250g dry hop. Lining another one up for the next few weeks and all this talk of Voss is making me want to get some...

It really reminded me of walking into an old book shop. I thought it would be a good flavour in a lightly smoked porter (after a month or so of mellowing) or something like that but I don't know how to get that flavour as I have never done anything different. There's a minor trend for...

I still finished it all (not one for wasting beer, no matter how horrible lol) but it very nearly was the first and last time I used Voss. Happy I tried again though because it's made some of my favourite beers. What temp are you fermenting it at?