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Update: I cold-crashed my Wherry for 3 days (after 12 days of fermentation) which seems to have really helped to clear the beer. Siphoned into King Keg with 85g of dissolved brewing sugar and lugged the keg to the garage where the temperature is about 18 degrees, a bit cooler than expected...

Yeah, we saw some classic examples of that this weekend like MacAllister's rocket for Brighton and the vital last-gasp equaliser for West Ham that never was. You can imagine the massive emotion of the fans seeing those goals fly in. (And there were several more.) Maybe one day we'll have sensors...

Agreed. Thing is (and I know this isn't an original view) it's not VAR itself that's at fault but the way it's being implemented. I've no problem with goals being chalked off if a VAR review shows that they were clearly offside. But when they're used to assess, for instance, whether a foul was...

It's ridiculous to class that as "clearly" coming off Milner. Maybe it did, maybe it didn't but "clearly"? No! Impossible to say. Though it comes from an Everton supporters organisation so naturally they will view it through a blue-tinted lens. For my part, I had a ticket for Brighton-Leicester...

Thanks, I’ll have a listen. Was looking for home brew podcasts just yesterday. Most of what I found have a strong US bent though. Any recommendations for UK-focused ones?

Excellent info but perhaps it could do with some updating? I'm a new brewer and have struggled to find StarSan so have bought ChemClean and ChemSan following recommendations on this forum. Would be good to get some feedback and tips on usage from more experienced users. Thanks.

OK thanks All. At least I have a few figures to work with now. I realise that this needn't be an exact science but I have the answer I need (but couldn't find) -- that the carbonation/2nd fermentation should be about the same temp as the first. That's no problem. If everything stayed the same, I...

I’m totally new to this. My first-ever two kit brews have been fermenting about 9 days now and I'll wait another few days before I King Keg one of them (Woodforde's Wherry) and bottle the other (Admiral's Reserve). I've been reading a ton of helpful posts across the forum (thank you) about these...

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The temperature was definitely high for the first 16 hours or so of fermentation. From then on it's been 22 or just below. But you're right. Summer is probably a write-off for fermenting beer without specialist equipment. The only reason for doing it this week is that I've a friend visiting from...

Firstly, thanks for all the great information and advice on the forum. I've learnt tons here already. At long last, after assembling equipment over the past few weeks, I took the plunge 2 days ago and set about cleaning and sanitising everything for the first time, before tackling my first two...

I've ordered a few items of equipment from Ballihoo recently, including a King Keg. Unfortunately the tap was broken in transit, and it arrived without the ordered extra bits (CO2 cap, bulbs, gauge etc.). I was a bit annoyed obviously but was really impressed by the way they handled the...

So if you transfer to bottle after a period of barrel priming/carbonation, you have to add further sugar to the bottles? Isn’t that a 3rd fermentation? What if you didn’t? Would it just mean the bottled beer lacked a bit of fizz (no bad thing IMO) or would it have other negatives e.g. a shorter...

The reason for bottling is to see how the beer changes over a period of time, without tieing up the PB for several months with one brew. I was curious about whether there are pros and cons to nudge me towards one of these processes. From what you say, as long as the beer continues to condition...

That makes sense. I may have to do 2 brews -- one for PB and one to bottle.

First of all, thanks for the pressure barrel thread alluded to earlier. I’ve invested my morning reading through it and following up some of the many references. Hmm, I must say, this has made me think again about PBs. I like the simplicity of barrel dispense, and also the greater sense of...

Thanks for the encouragement, and the info about sanitising. This is the one area I’m still confused about — the plethora of processes, products, and recommendations around cleaning, sanitising, and sterilisation. The more videos I watch and the more I read, the less clear it becomes. Like a lot...

Ooh, an app, excellent. Though just had a look and it seems quite advanced for me. But i'm an inveterate record keeper so yes, I fully intend to log everything -- and especially how the beer develops over time.

I've thought about buying a book though most seem a bit advanced for where I am.

I was going to use the syringe method with sugar already dissolved.