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This I still have to find out! The plan is to initially ferment with US05 then add champagne yeast to get the full conversion. The RIS I've brewed to date (circa 10-12%) tend to sit in primary for a couple of weeks then secondary for anything up to two months (to avoid bottle bombs). I've one...

I heartily recommend The Albion if you haven't already tried it. 15-20 beers on keg and maybe a dozen on cask. Great place.

Total of 14kg in a 20.5L batch (and that's with a fairly optimistic 65% eff).

All grain 3V setup, circa 50L capacity for a light beer (well, technically I have two vessels, though I multitask with them). I tend to brew a lot of American IPAs, oatmeal stouts, porters, RIS and lagers. Looking to move up to some 'bigger beasts' soon (RIS of 16-20% is the aim).

Long time member / lurker here, recently moved to Kingston. If there are any meetups planned I'm always up for sharing a few beers. Also, (long shot) but if anyone knows for any garage / shed / workshop space going suitable for my homebrew setup I'm desperately trying to find somewhere to rent...

I'd be over the moon with literally any of these items! Please enter me into the draw too...

Bump. I'd be very interested in this.

Please let us know how you get on. I'd be really interested in getting a decent BIPA recipe in my repertoire. I'll be brewing one this weekend / next so I'll pop up some comments when its ready to drink.

No worries. The swamp cooler as in your link is similar to the setup I have. It's far from perfect and the temperature varies up to around 22c if it's a hot day and I'm at work (and unable to dump more ice in). It's sufficient though and stops me getting ruined batches. If you're doing...

Partizan's BIPA is indeed very good! I live just round the corner from them so I've tried it many times. Alas I have no brewed a BIPA yet but it's next on my list to do. I found this recipe which was very helpful in pulling together the grain / hops for a batch. I can't vouch for how good...

I'm just a few miles from you in London - my beer is currently hovering around 18-20c using a swamp cooler with a bit of ice and a wet t-shirt over it. I'd try that technique before you fill your flat with a new fridge. That airlock is absolutely fine - it's exactly what I use. Put one piece...

Was it bottled? If so how did you sterilise the bottles?

It's hard to say for sure but 99% it'll be something with your hygiene / sterilisation. Perhaps you could talk us through how you prepped everything and what products you used?

Nothing wrong with starting with kits! You might as well get the basics nailed before you spend too much money. That said I think you may need a bigger wok next time! There's no need to stir the wort (provided it has started fermenting). Just leave it alone for a couple of weeks. If it...

Link 1 - here Link 2 - here

Hi Tim, I haven't done any of the courses you mention but the guys in The Home Brew Shop always seem very knowledgeable so I'm sure you won't go far wrong there. As an alternative London Beer Lab run courses and I'm pretty sure you can pick what beer you want to brew and take it away with...

I use this website - http://www.tastybrew.com/calculators/priming.html I've done maybe 600 bottles of beer from their calculations and never once had one under carbonated or explode.

I don't have the luxury of a garage or even any outdoor space in my flat. My beers get bottled, left in a corner at around 20c for two weeks then straight in the fridge. I try to fridge them for 2 days before drinking and they're always well carbonated. Out of interest - for long term aging...

Link here for anyone who is interested. I'd be a little concerned with the curved sides on it. It could mean it's difficult to get a copper manifold in which fills the bottom - you may be restricted by a flexi hose type strainer.

Good lord some of their prices are high! £7.50 for 113g of hops seems to be the going rate. Try http://www.the-home-brew-shop.co.uk/ - most of their standard hops are £3.50 for 100g. Some of the more exotic ones (i.e. Sorachi Ace) are higher but for standard bread and butter hops you'll...