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Its good to know that. But as I said in my post against what I wrote 'Others may be able to confirm that' and so if what I am saying is a load of old whatsits, perhaps you could put me, and perhaps others, on the straight and narrow, in words of one syllable. The last thing I want to do is to...

@Markk I don't know whether the total hardness calculator mops up all the calcium and magnesium ions present and then expresses them as CaCO3 alkalinity, but if it does* and using the calculator below, and with your Mg as 6.3mg/l it requires about 64.5mg/l Ca to achieve your alkalinity of...

I borrowed this from someone years ago and left it on the back seat of my car on a very hot day with the sun full on through the window, and was very embarrassed when I handed it back asad1

If you are going to try fresh yeast, CML Ale yeast should be OK. Buy two packets and keep one in the fridge as a spare. https://www.crossmyloofbrew.co.uk/online-store/CML-Brew-Original-Yeast-p93773089 I would rehydrate. Instructions on how to do this come with the yeast. There is a small Forum...

What about using RO water? And isn't Tesco Ashbeck water supposed to have a very low mineral content https://www.tesco.com/groceries/en-GB/products/258016892

Try this Simple strategies for dealing with stuck fermentations 24*C is unlikely to have been responsible for a stuck fermentation, but I certainly would not go any higher

Try these https://www.thehomebrewforum.co.uk/threads/yeast-slurry-storage-reuse-advice.90227 https://www.thehomebrewforum.co.uk/threads/how-to-calculate-the-amount-of-harvest-yeast-into-next-batch.88343/ https://www.thehomebrewforum.co.uk/threads/trub-yeast-re-use.85651/ If its any help I...

Wot he said athumb..

Didn't see yoursasad1

Ive got that album, one of my favourite covers too Osmonds? Perhaps Donny modelled for the artwork

The minimum temperature is about -2*C. Below that beer starts to freeze. This is not a bad reference point for beer serving temperature, and that indicates both your beers are probably best served at about 12-13*C, although its really up to you to decide the best temperature to suit how you like...

Last one from me..... can't see this happening again in my lifetime, if ever :laugh8:

Equally disturbing from the same time

And now for something completely different...

Peace for our time?

This and others like it must be up there. Sadly for the wrong reasons.

If you have pressure tested your PB (i.e. pressurised it, left it alone, then gone back to it to find the pressure is the same or thereabouts and/or gone round everything with soapy water to look for bubbling) you have practically done everything you can to confirm it's leaktight. However that's...

Not sure what you mean by an airlock test, but your PB has got to be leaktight under pressure, possibly up to 1 barg. If there is the tiniest of leaks from anywhere you will not maintain the pressure, and in the end it will continue to leak until it reverts back to ambient pressure. I know. I...

@MarconiBrew If you are using your PB for the first time you need to check that it is leakproof before you transfer beer into it. Best find out any problems now rather than discover you have flat beer in two weeks time. Even new PBs are not without problems. More on that here...