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Hi! Women - you can't live with them and you can't live with them.

Hi! Reminds me of a Tommy Cooper gag: I went into the car showroom and said, "I want one of those vans you sleep in." The salesman said, "Camper", so I said, " Ooooh! I want one of those vans you sleep in."

Hi! I agree with @Ghillie about buying a used fridge. Get thi 'and in thi pocket - and keep it there!

Hi! A former teaching colleague had a campervan. He used to load it up on the evening before the last day of Summer Term, come home after the final day and drive off. He drove around Europe for 6 weeks and came back the evening before he was due back at work. That's freedom!

Hi! It's also known as underletting - my personal favourite way of "doughing in".

Hi @Ghillie If you're worried about the freezer in an extremely low temperature, try a tubular heater positioned outside the freezer, near the compressor. Switch it on when you think the temperature will fall.

'Ow do, flower! Welcome to t'forum.

'Ow do, flower, Welcome to t'forum. Try that in your translator :D

Hi @Mike C Try conditioning the grain before milling. This allows a finer crush but it doesn't rip up the husks, resulting in a much better filter bed in the mash tun. I never experienced any delay in the beer dropping bright.

Hi! Just watched Phil Davis guesting in an old Rumpole of the Bailey. It must have been a few years after Quadrophenia.

Hi @Mike Travis Interestingly, the BF recipe calls for a single-step infusion mash of 60 minutes at 68°C, not 72°C.

Here we go again!

Hi! 72°C is most unusual, but it definitely is not too high. You can brew a very malty beer by mashing at that temperature.

Hi @TonyCall Step mashing is more difficult in a tea-urn type boiler. The problem is that if you heat the mash using the element, you will get the bottom of the mash up to temperature but the top will still be cooler. I used a pump to circulate the wort. I would consider setting your mash...

Hi! I prefer the method suggested by @MyQul. Make a 2 litre starter, save 500ml in the fridge and use 1.5 litres in the brew. I can't see any benefit of splitting the original pack of yeast, although it is a popular method.

Hi @TonyCall Do you have any temperature control over your mash?

Hi! Welcome to the forum.

Hi @ryderkellan You don't need much water to rehydrate yeast. I boil the kettle, fill a cup, pour out everything that I don't need and allow to cool. I stand the cup in a cold water bath to promote rapid cooling. Once the temperature is 20°C, I pitch the yeast, swirl it around and add to the wort.

Hi! I've had no problems with mine, so I have no doubt that it is, as advertised, Boro 3.3. As @foxbat has written, the instructions are probably an abundance of caution - covering their back.

Hi! @Ghillie wanted an accurate measure for sparge volume. If he has a reading of the volume at 76°C, even if it's more than he needs, he can easily calculate how much water to "run off" for the sparge. He will obviously fill the sparge water heater with more than he needs.