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If I double up I tend to brew one very high gravity wort, then split it and add steeped grains, hops and other adjuncts. The two batches are diluted to bring them to a reasonable OG as a part of this process. This doesn't add to the brew day and has minimal impact on time.

WLP072 on the stir plate, working through the night like a tuppenny whore, getting ready for tomorrow's brew day. Grain weighed out, and HLT filled ready to be switched on via the app as I lie in bed tomorrow morning! The goal is a malty wort mashed at 67.5 degrees C fermented warm with French...

I'm about to do a beer with WLP072 in primary and Yeast Bay Melange in secondary. I've been debating whether to run the primary hot.

Dutto, I'm shocked! Are you trying to pull a fast one on this nice Chinese lad who's only trying to scratch a living selling shiny grain mills for less than the cost of the raw materials? Be ashamed, old man...

I find the best thing to do is buy an SS BrewTech Chronical... You know you want to.

Here you go; like I said if there's any minor tweaks I'll happily do them, but if it takes me more than a few minutes I'll put it to one side and then forget!!!

I have something similar(ish) that I rattled up. It's A4 so I just print out sheets and stick them in plastic sleeves in a ring binder. I can give you a PDF if you like. It's pretty much oriented towards how I brew and so includes space for multiple yeasts for blending, but if you wanted a...

Personally I think footballers should be paid more, and it should be the law that everyone has to pay an over-priced subscription fee whether they watch it or not. In fact, if they don't watch it they should be forced to pay twice, just to teach them the error of their ways. After all, it's only...

I think one issue might be that life get's in the way of brewing for many people. For example, I fully intended to enter the competition in styles I brew, which is actually only around 30 per cent of those listed. For one the low temperatures meant I missed out and the though of rushing a batch...

I like Ryes, but I find Shipyard a bit cloying. The use of rye crystal rather than plain rye gives it a toffee back note that is too sweet for my taste. When I have a rye I want that hint of sourness and dryness, but Shipyard has a Wurthers thing going on for me. Interestingly I only revisited...

Photocopy it; that's punk!

I love politics and religion, after a few beers I like Lorraine Kelly more!

In my opinion, sous vide cooking is for those who can't manage to cook properly over fire. Sous vide doesn't give varying texture, there's no Malliard reaction with meat and there's no fat rendering. In short, the taste is compromised for ponciness. Man evolved when he learned to capture fire...

Sky could use that data to do dastardly things, like remind you when a new series of something you want to watch is on, or even record something you might have missed just in case. They could also use it to stream adverts for things you might be interested in such as barbeques and motorcycles...

Start with Sodium Percarbonate, seal the keg, shake to get pressure up then vent the connects to blow cleaner through the pipes and connection pillars. Shake every 5 minutes for around 30 minutes, vent connects again and empty. Rinse with cold water, then add boiling water and seal. Shake it up...

Keep it connected; you can disconnect but unless you have to it won't carbonate as well. The best approach if you have numerous kegs is to use a line splitter. I tend to run two CO2 tanks; one set up for carbonation which runs two kegs, and one for serving which runs four.

Buy the bits separately because you might have to customise to fit your set-up. There's a list of parts required here.

I tend to use 3/8 inch beer line, but coil up around 1.5 metres of 3/16 inch beer line in the middle of the run. This reduces foaming and allows the use of taps with 3/8 inch connectors which are more common.

A few pints this morning, eh? I see 11 pages.

I toyed with the idea of doubling up but I tend to bounce from one style to another and have grain bills that vary wildly. I am going to start carrying out yeast blending experiments once I've built a redneck yeast lab, so that'll probably see double batches become a reality!