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You don't have to necessarily buy a larger stock pot than your intended brew size. I have an 11 litre stock pot with an effective working capacity of 9 litres and I just keep topping up during the boil. And you can always dilute (liquor back?) which is what I have just done to one beer I...

At risk of being unpopular on here ashock1, if you have fallen out with beer, why not take a holiday? Go find some wines you like. Try them for a few months then come back to beer drinking with your palate renewed and refreshed.

Don't rely on your airlock, if that's what you are doing. The seal between lid and bucket is not always gas tight, although you believe it is, and so CO2 can bypass the airlock. And this is especially likely to happen at the very start of the primary and when it is coming to an end.

My use of flip tops and PETs is not driven by carbonation and lack of head. Its down to the fact that I have given up on PBs (mine leaked) and repurposed minikegs (metallic taste). Had I not had this issues I would still be using them, since when working they do have some advantages over...

That's about standard for all PBs as far as I am aware. Some are lower at 10psig.

Unless you boil them for more than two or three minutes you are unlikely to extract much bitterness from hops, so most kit brewers usually go with what's in the can, relying on the manufacturer to get that right for the style. However as you have found out you can improve a kit by adding a hop...

This If you used the kit yeast, if my experience is anything to go by, you should expect anywhere between 1.010 to 1.013, although the first one I did ended up at 1.015. And if I remember correctly its a bit of a slow burner at the end, so five days in early days. In any case I would be leaving...

The 'cold crash' mentioned by @Rodcx500z is to help drop the yeast and hops so you get clearer beer going forward. In your case there might be a trade off in doing that vs. leaving the hops in too long. So I suggest you wait until the SG has stabilised as I said above, before considering a cold...

Its not ideal that your beer might have gone north of 25*C but it is unlikely to have made all that much difference tbh. You should not package your beer (i.e. bottle or put it into a PB) until the SG has bottomed out. In your case it could be a day or three , but it might be longer. You will...

Ah, kit lagers! They can be the poor relation of homebrew kits. Most come with an ale yeast because that's easier for homebrewers than fermenting at say 10-13*C which is what 'proper' lager yeasts require to give the clean taste. Some folks substitute the kit yeasts with others like a Kolsch...

And I in turn got this tip from another member on here who sadly hasn't posted for a while.athumb..

I don't. Never noticed any different. Within a few hours your beer will be back up to carbing temperature. And the usual tip for new brewers is two weeks carbing at 18/20*C, then two weeks conditioning in a cool place at which point you sample the first one to see if its drinkable. Darker beers...

Wot he said on the PET bottle squeeze athumb..

None in the GH recipe, its literally 'all grain'. So how much would you recommend, and what colour. I use this for making my own copied from another homebrew site. Invert No. 1 = 500g Golden Syrup Invert N0. 2 = 494.17 Golden Syrup + 5.83g Blackstrap Invert No. 3 = 483.33 Golden Syrup + 16.67...

Wot he said athumb..

When I make sloe gin or vodka I put the correct proportions of sloes, sugar and gin/vodka into screw top wine bottles. The berries are frozen so go in easily. That way periodic turning and final decanting is easy. Your blackcurrant gin should turn out fine. For the past two years I have made...

Tempting but all the same potential leaky bits in the cap (if not more), and you appear to need a dispensing tap. Interesting to know if anyone has one though, and could also do a review on one. athumb..

Your beer has probably finished if its at 1.010. That's not far off for what you have brewed, especially if you have used the kit yeast. My experience with this type of Coopers kit is that going down below 1.008 would be exceptional. My suggestion is to now leave it until day 12/13 and then put...

We all like our beers carbed to a certain level, dependant on the style, and whether they are served chilled from the fridge or not. Apart from being a very expensive way of adding what is basically just sugar using carbonations drops does not allow you to fairly accurately adjust the carbing...

https://www.brewersfriend.com/beer-priming-calculator/