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I've used 3/16 stiff tubing which I one time had to poke down the pump holes to dislodge some rubbish that had blocked things up.

I think this is why I'm having a hard time convincing my older friends to try my wares; they're remembering the kits from the 1980s and assume it's going to be that same, twangy homebrew taste.

At this moment in time, Bezza, I can't be sure if I'm breathing in and out correctly. Yes, well Liz and I are not quite on speaking terms the noo...

I think "troob" is correct, because it's a German word, but it doesn't really matter all that much. Folk will still know what you're talking about and only the real weirdy beardy brewers will correct you ;)

Fast Homebrew and Homebrew 4 Life on YouTube are quite informative, and the most entertaining channels I've found. Appreciate that the delivery might not be everyone's cup of Darjeeling, but I like 'em.

21 litres of user upper lager 31,802

I'm hopefully doing one tomorrow that's 70% Maris Otter, 20% flaked barley, 5% roasted barley and 5% black patent. I do a full volume mash so I'm not worried about a sticky sparge or anything like that.

One thing I do to keep track of what's going on with my kegs (I have 7) is I bought stick on whiteboard paper stuff from amazon, so I know what's in each keg, when it was kegged, approx abv, if it's got oxy, starsan or if it's cleaned, sanitised, purged and ready to fill.

I use an Inkbird 308 to control either a heat pad (a seed germination one) or a heat belt. Or I use an Inkbird to control both, if I'm using Kveik :laugh8:

Brewing, it seems, works out at roughly 85% cleaning things, 10% brewing things and 5% writing things down. I'm exceptionally bad at the writing things down bit. I need to get better at it.

I've just bought ducting, a fan and other bits to make an extractor. I've just floored the loft space and having several litres of water condensing on stuff, potentially ruining it, would be bad...

Same. I aim for 21 litres in the fermenter allowing a couple of litres of rubbish at the bottom. Edit; I do full volume mashing in my 50 litre Hopcat. If I wanted to fill two cornies I'd have to sparge.

Kirk Hammet from Metallica bought it, and scarily, plays it on tour.

Turned out pretty good, a lot nicer than I expected. I didn't add the sugar after the stabiliser as, like I said, we prefer dryer wines. Kegging and lightly carbonating the wine added a nice amount of detectible carbonic bite. Even my wife was impressed :)

I drilled a hole in the top of a plastic bottle, filled it with starsan and put the probe in that, sat on the shelf of the compressor box thing so it's broadly half way down from the top. I used bluetac to cover the hole and hold the cable in place. Seems to work ok. I bought USB powered PC...

My cheapo eBay taps have started to do the same so I'm slowly replacing them all with Nukataps and SS shanks.

For what it's worth, I prefer my house Kolsch with a small amount of wheat rather than without.

Irish moss at 15 minutes to go, a good cold crash at the end of fermentation and a bit of patience once it is kegged. Once I had to use Kwik Clear, but other than that, nothing.

I guess you attach a party tap to the beer out and draw a sample from there? Thinking outside the box, put your weighed out dry hops in a hop sock with something ferrous, like a stainless steel spoon, then using a magnet on the outside of the fermenter, 'stick' the hop sock to the top...

Munich Helles Kolsch Stout APA Scottish Heavy