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100% agree in terms of content. Though 'woke' is a fascinating word and it's really interesting to see how it's used. It's the only adjective in the English language to apply to the subject rather than the object: it tells you absolutely nothing about whatever is being described and absolutely...

To paraphrase one of the great tweets of all time, I ain't reading all the rest of this thread for obvious reasons (I'm happy for u tho), so I'm sorry if this has been said already.. But I understood that pressure fermentation wasn't about CO2 inhibiting ester formation but rather the pressure...

I once capped 60+ bottles before realising I had left the priming sugar solution sitting in a bowl - I had not added it to the bottling bucket! It was a PITA but I calculated the amount of dextrose required for each bottle in grams, diluted it with a known amount of water so I knew there was...

Didn't Michael Jackson in his later years start to claim that the USA is the best country in the world to be a beer drinker? It certainly leads the way in a range of more modern styles and I have found there they have the passion, inventiveness and inquisitiveness there to really try to push the...

I don't know if this is necessary but after I do the first clamp down with my bench capper I give the bottles a couple of spins, repeating the prcoess, before I move onto the next one, so that I have capped it from three different angles. Just in case the capper naturally tends to exert the...

I don't mind a bit of skunking in some styles (I think with Mexican lagers it's even part of the flavour profile) but I do notice significant skunking of hoppy beers with clear bottles compared to brown, which is neither intended nor very nice to drink! So I use brown for most of my batch but...

FWIW I had the same initial reaction to Five Star BS Remover. I was really excited about what it could do but its first application did almost nothing even with lots of scrubbing. So I went back to the internet to research and came across this piece. What it recommends in short is to still use...

Agreed, I have only recently started thinking about the cost of electricity and water in my brewing. Nothing to be concerned about at the moment but it makes sense to keep tabs on these things.

Worth bearing in mind, and it's been touched on by other replies, that it's not as if commercial breweries are immune to price rises etc. They benefit from economies of scale and have to be competitive, so can't necessarily pass on too much of the extra cost to the customer, but as it get more...

Just so you know there is already a Red Kite Brewing Company, in Wales I think(?). Wife and I discounted the same name a few years ago for that reason! The James Bond theme has also been explored by Bond Brews. I don't think they have any Bond-themed beer names (maybe for TM reasons?) but...

I use a wet vac to dry out my vessels (they're too large to move about so I have to clean and dry in place), pumps, HERMS coil and CFC. It does a good job getting most of the water out of silicone hoses too, I just use my hand to make a rough seal and, for longer hoses, vacuum both ends and...

By chance I brewed an Oslo kveik cream ale with Hal Mit and a small amount of flaked rice earlier in December, so I might just participate in this! The last time I made it was during the July heatwave and primary was done in a week (probably a couple of days). This time it's limping towards the...

I don't bother with cool conditioning. All bottles just sit in the house until ready for drinking. Warmer storage probably does encourage the formation of some more cidery or fruity flavours but in my opinion, once primary fermentation is done, the introduction of off-flavours is...

My bottle regime (never had a problem yet) recommendation. I bottle 40L batches, so at least 80 bottles, sometimes going on 100, and it hasn't put me off yet! - Make sure you rinse the old bottle immediately after pouring. Get all the sediment out. It takes seconds in the moment and 20 times...

Fair point, and I think this is why my limited attempts to search for this haven't turned up very much!

In this scenario, I assume it's possible to calculate the amount of residual sugar as compared to bottling sugar and use less/no bottling sugar at all? I've always wondered this but I'm not sure there is an accepted calculation.

Do you have hard water @moto748 and do you adjust your water to bring it into the optimum pH range for the style? I had a massive decrease in bottle bombs as soon as I started really paying attention to mash pH. I live in a very hard water area and before I started acidifying my strike water I...

I did a brew at the weekend and it got me thinking about the tap. As expected - (see my edit) most of the assembly is unnecessary. A 1/2" BSP camlock type F (male thread) screws directly into the thread where the aerator is supposed to go. My setup is now simply tap-camlock (-hose - chiller). If...

It must be possible. If your kitchen tap is relatively modern with an aerator then you have a thread you can get started with. This is my brewery tap, it's a bit Heath Robinson but I have: - The bit at the top where the black band is is where the aerator would screw on - Instead I have screwed...

Thank you so much! That would be amazing - we've done a fair bit of research but it feels at the moment like trying to untangle a knot where you can't even find the ends.