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British IPA, Chevalier / Mild ale malt. About 3% Crisp Medium Crystal. Brewers Gold. CML Clipper yeast.

Gutted, I used to get all my specialty grains from CML. ashock1

I don't wish to sound contrary, but in my (limited) experience Noble hops don't give that lovely, smooth neutral bitterness that Magnum gives. I appreciate it's a German hop, but if I was short of a noble hop to bitter a German style with, I'd go for Fuggles. Don't all shoot me. wink...

Corrupted Edwardian Boddingtons

3rd pint from the cornie. Happy with this, don't know if the pic really shows the difference from pint 2, but this is what I was aiming for. Tastes wise, it's mouth waterlingy bitter. Which just makes it moreish.

Starting!?! Hardcore acheers.

Loosely based on a 1920s Boddingtons IPA, but with a touch of light crystal, CML Atlantic yeast (thus it didn't finish as low as the original recipe) and completely unauthentic, finished with Opus hops in the Hopstand. Not my recent levels of clarity, but this is the second pint out of a...

Yes, I've read that it precipitates out some calcium, but in my usual unscientific way, I don't worry about that too much as mine is around 90ppm.

That's why I switched to Phosphoric acid - I was getting through AMS like, I don't know, something you get through a lot of 😁

Squirrel thigh curry. athumb..

Sanitation aside, I used to have a fairly relaxed attitude to brewing. The main thing was having fun and always trying something new. Now, my kit is about where I want it, and I know what styles I like drinking, so I'm now slowly refining my kit and doing sensible things like changing a single...

I found it very neutral, with medium flocculation. It's meant to be great for very hoppy beers, but I don't tend to use a lot of late hops so couldn't comment on that.

I use it all the time, as I suspect its closer to what they used to make the various brewers inverts out of in the old days (not any more alas).

The only downside I found using things like these as wine fvs was the yeast could land and settle on the ridges, making racking clear wine a bit tricky (but not impossible)

Like @soupdragon says, they use Bob all electricity. I can keep 21lts of beer (in a builder's trub water bath) happy at 20°c in my garage, even in winter, using 2 25w immersion heaters. They aren't on all the time, they are controlled by an inkbird, but even if they needed to be, that's only 50...

I appreciate that most people are organised and brew an ale *for* an event like this, but I'm not, so I'll be brewing an old Victorian Keeping ale recipe on the Coronation. Anyone else?

Just had a look at mine, which appears to be from 93 and it not in there.

Yep. Done it myself. I followed an online guide to get the Google play store on the stick then it installed fine.

Fairly standard brew day, sometimes I no chill, but often not - I usually chill to hop stand temp, then Hopstand for an hour, then chill to pitch temp. 2 weeks in the Fv, hardly ever crash cool now so package at fermenting temp. The exception would be anything using a lager or kolsch yeast...

I wouldn't unduly worry. Things can take a couple of days to really get going. A really basic rule of thumb is to give it two weeks in the fv to finish fermenting and for the yeast to clean up after itself. Then, assuming it's hit target gravity or thereabouts and has been been steady for a...