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Would the all rounder lid cap fit the tee?

Does daylight/UV affect it? I've just recently made up some in bulk and I can't find anything regarding that.

I think you'll struggle to get a spunding valve onto that. I don't use the stand and have some Styrofoam to keep it in place and let it sit down a little. Chop that float hose down so that it can sit on the bottom with hardly any slack. It's a pain in the *** when it starts wrapping around the...

Malt Miller says to use 0.5g for 25 litres of water to remove chlorine

I think the difference is the artists that do murals ask for permission first. I'm pretty sure Banksy doesn't. There are loads of cool ones in my town and they were all commissioned.

And flegs

Wait till you see Northern Ireland 😂

This might help. I'm using a rapt pill & controller. So I just put the probe between the polystyrene and allrounder.

It will be too awkward for me to pull it out but think of it like water pouring down one side of a "U". It will drop off at the lowest point and not run up the opposite side. You want to do this "U" into the condensation tray so the water will fall off there and not run all the way down to a...

I use a heat belt for mine. I popped out the condensation sleeve at the back, thinned it out a bit with a drill bit so the cables would fit and ran the heat belt cable & thermostat through it. You could notch the rubber seal on the door but going out the back is cleaner looking. Be sure to leave...

I love IPAs and they're my usual go to but I'm pretty seasonal as well. Can't beat a pint of stout in the winter or a cider on a hot summer's day. Variety is the spice of life.... except sours. I just can't stand them 😂

I'll second that. Most international food shops will have a good range of spices. Lots of great "no base gravy" on YouTube to choose from. I wish I learned these years ago.

I've had some that when first opened it tricks you into thinking everything is okay.... Then the volcano starts 😅

100%. Won't be touching it until summer decides to show up 😂

This seems to be done after 6 days (ignore the OG & FG figures) but I'll definitely leave it for another while. I'm amazed it chewed through it so quick.

That's exactly how I used to do it when I was bottling it and before I had my fermentation fridge. I don't think it will make much difference to cold crash but I was just wondering how others are doing it.

Did you end up cold crashing it? I'm just about to add the flavouring myself and I'm wondering if I should follow the instructions to let it sit for 24 hours for the trub to drop out before cold crashing? Surely that's the point of doing it anyway and the flavour will be all mixed in as well.

It's 55c in Ireland 🥺

I'm almost 100% sure that my dad was given a small bottle of Guinness after giving blood in the mid-80s. Might have dreamt it but I'm pretty sure it happened.

My wife always has half a Guinness if we go for a drink. She hated the stuff originally but my dad told her to put a drop of blackcurrant in it and she's loved it since.