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Put me in the hat for anything, thanks.

@BeerCat Thanks, much appreciated. I haven't decided what I'll brew with it, but an IPA is a possibility as I have a KG of Galaxy sitting in the freezer.

@BeerCat Thanks for the offer, I'll PM you when I next make an order and you can pick a liquid yeast or whatever.

Thanks @geigercntr . I was also put off the 'dumbed-down' commercial strains, and was looking for the genuine article.

I'd love to get hold of some Kveik yeast, did you good people get yours from the 'Kveik World Order' Facebook group, or is there another Kveik FB group ? Thanks in advance.

This is my boxing day, so far.

You might want to try carbonation drops, though I've never used them myself.

That looks OK. The sugar you added during the boil will be consumed by the yeast and turned into alcohol and CO2 in the fermenter. You'll need to add priming sugar to carbonate the brew at bottling time. Hope it turns out well.

I've tried a couple of the commercial versions of Fuller's yeast, and harvested from Bengal Lancer, and they seemed identical to me.

I used 100g of Colorado Honey Malt from The Homebrew Company in an 11.5L batch of Belgian Blonde, and it has a pretty distinct honey flavour. So much so, I'd probably use less next time. I'd agree, I didn't get any honey flavour from Aromatic or Melanoidin, just Munich on steroids.

According to Randy Mosher in " Radical Brewing " peaches don't work well in beer, and you get a better peach flavour from apricots.

The American buyer paid $93.99.

I've made a few lagers using this method, and it works great. It tends to get misrepresented as a 'hack', when in reality it's just sensible use of temperature control and a good understanding of how yeast works (neither of which the brewers who lagered in caves would have had). The lagers I've...

Pellets settle out fine if you cold crash for a few days, I just chuck 'em in loose. As for the pellets versus leaf debate, I haven't noticed a huge difference. I recently made a Mosaic Pale Ale, with a total of 100g of 2012 Mosaic leaf added towards the end of the boil and post boil. I wasn't...

308 please.

Yep, this is perfectly normal when using a lager yeast.

6 Kg is about the maximum in a 20L BM without using any 'tricks'.

Yes please.

There aren't any advanced techniques involved, it just uses several different grains. I'd probably do a bitter or pale ale for my first all grain, but it really isn't more difficult to do a complex grain bill.

Left Hand Milk Stout. I did a slightly tweaked clone of this, adding cacao nibs and altering the grain bill slightly for what I had on hand, but it's an absolute belter. Mine came out about 6.3%, and it's still improving after about a year in the bottle. I think I used the clone recipe from...