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When I was a publican I ran a place in Loughborough for best part of a year. It had a wonderful cellar - perfect year-round temperature and two great big long thralls along which I could comfortably keep about five or six 18 gallon casks on each side. Pretty much the only thing I sold was...

I've come back to brewing after twenty years when I last did it as a student. Have done six kits in quick succession mainly because BrewUK were offering a bit of a stonking deal in December which allowed me to get three FVs and kegs. I'm drinking the last keg of Wherry now and have three...

My schedule for the next three months or so includes an SNPA every four weeks or so to keep solely for the summer months. I've already done an Amarillo extract brew which is has a fantastic hop aroma, and won't be touched until June. Really looking forward to making some more APA/IPAs using...

Ahhhh, I see... so the bowl on top collects condensate which runs down the inside of it, and out onto the lid? Nice. Wouldn't mind seeing more details of this if they're to hand?

That looks brilliant, but don't you still get condensate dripping off the top back into the boil?

So presumably boiling with a lid half on, or a lid with a few largish holes, is just as bad?

How long did this brew length take you, start to finish? Looks like a great way of making small batches!

I'd be interested in this as last night I kegged a Wherry kit (last of my kits! extract now and AG soon...) and scooped up a pint of sludge and popped it in the fridge... From what little I know, it's a case of letting it settle and slowly decanting until you're left with just yeast. That...

I've got a Way to Amarillo pack to do later this month. How did yours turn out? If it's to my taste I intend to do several batches and leave them conditioning until the summer. How hoppy is it? This is what concerns me as I'm not a real hop-head...

Chaps - in the middle of my first extract brew right now, so testing out my mahoosive 65l pot on my hob. Perhaps not unsurprisingly, the hob isn't really man enough for the job. Now I know you can't boil with the lid even partially on with an AG brew, but is it OK to do so with an extract?

This ^ I'm doing three brews a month and drinking two. My stockpile of bottled ales is growing nicely :D

I've done four Wherry kits now and for the last two I didn't even look at them for three weeks - similar thing, busy life and all :) There's no problem leaving a fermentation for this long. It can't go off through oxidisation as it's sitting under a blanket of CO2. I suppose it must go bad...

Sounds really nice, but given that it pretty much doubles the cost of the beer, not really what I'm looking for! I want to make good ale but there are limits :D

So are you lifting out the bag of grain, draining the first lot of wort, then refilling the copper and putting the bag of grain back in?

Ah... OK so it's an efficiency thing, as I thought it might be. Fair enough! Does this mean that the brew in a bag technique, which seems to be popular in the States, has the same issue? I assume so...

As I slowly get my AG stuff together I think I've found an ideal mash tun, which is big enough to do a single infusion. Is there any disadvantage in mashing this way? Does it reduce efficiency to the point where the time advantage is completely outweighed? I'm trying to get around the idea that...

Don't know if the Goliath bottles are any different, but my last bottled brew included a few Hobgoblin ones and they were fine. Must admit that my bottle of choice is the Bulmers cider one - they're plain (as in no embossed writing) and exactly the right size and shape. My local has been...

Threads like this aren't helping :D I've bought my boiler (65 litre stock pot) and I'm looking at making my tun soon... I was planning on getting all this together slowly over a two or three months but I read threads like this and can't wait to get to AG... Ho hum. Three extract brews to do...

Lordy, I'll bet that's going to taste fabulous :thumb: And once I've got my AG setup going I'll be pinching your recipe. Look forward to hearing what the finished result is like.

The Wherrys that I have brewed weren't totally clear until they'd been in the keg for four weeks - and mine were also in the FV for two weeks before I racked them. I think Woodforde's assertion that the beer will be ready in two or three weeks is, frankly, bollocks. It's really not ready that...