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I am doing the 5-2 diet and lost 8lb in 3 weeks. Dead easy - 2 fast days where i only eat / drink 600 cals, the other five i drink, eat and be merry as much as possible. Feel much better than i did three weeks ago, much more energy :party:

Hmm - sounds strange, the only time that i have had flat beer was when i added two whirlfloc tablets at the end of the boil by mistake - do you use irish moss or whirlfloc tabs? if so how much?

Kits or AG? 23l brewlength? Bitter or Lager?

I would say that 1 drop isnt enough in a 500ml bottle for something as inherently lively as a hefe

:clap: :rofl: :thumb:

I had my first girlfiend's name done on my manhood "Trudi Imogen Natalie Yates" But to save ink costs i ended up with just the initals :?

I am more Jealourous than a Jellied-Eel eating, Jealous Jellybean from Jellington!!

The only time i ever added dextrose to beer was in a mexican cerveza kit i did when i first got homebrewing. I suffered 10 bottles then 30 bottles went down the plughole. Get some DME or even some pre-hopped DME for much better taste.

I did a Beaverdale Pinot Grigot in March time which turned out exceptionally clear. I did the same one at the end of June and it just hasnt cleared anywhere near the same - its now in bottles but still cloudy :doh: The warm weather definately makes a difference.

I generally do lengths of about 26-27 litres using a coolbox mash tun and a 50l pot.

I wouldnt worry - all mine are in the warm garage about 30 degrees and none have tasted any different yet :thumb:

Tried a couple of my carbonated OT clones on Saturday and it really is amazing - tasted it next to the real thing and can honestly say that mine had a much better mouthfeel and taste than the Robinsons one. Just a shame that its for xmas :nah:

I think it depends what you are after - a hop tea will add more flavour than aroma whereas dry hopping will mainly just add aroma. You will need less hops for the hop tea and more for dry hopping i would say - 30g upwards for dry hopping in a 20l batch would be about right, but then again that...

My Old Tom is in the airing cupboard carbonating, it was mainly based on the GW recipe but I swapped out the black malt for more chocolate malt, used a bit of dark brown sugar in with the priming, and used Wyeast Trappist HG. Had a sneaky taste out of the fermenter and its gonna be blummin...

Just heard on the radio this morning that there is going to be a massive barley and wheat shortage next year - they must be planning ahead :party:

Must admit - I very much am, its a lovely tasting cider - especially good in this hot weather. As its new its on promotion too in a lot of places so cheeeeep.

Just took a bit longer (48 hours)

Totally depends on the yeast - find one with high flocculation like Wyeast Pilsen which sticks so tight to the bottle of the bottle that only vigourous shaking with warm water will remove it.

Many thanks for your help. BTW the lager is fermenting nicely now :roll:

Do you pitch the starter trub only or the whole 4.5 litres??