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The Punk IPA they sell on tap is 5.2% @ £3.19 according to the app for one in Aylesbury. I don't mind Wetherspoons if you want reasonable food and drink at a very good price, I was in Basingstoke one morning and knew I could get a large decent full English with free refills for about £6. It was...

Hi Shaun In theory 10% of the bar will ingredients that are unfermentable, and there is no guarantee that the yeast was able to work through all the cocoa so don't be too concerned about any leftover chocolate trub/krausen. My dark chocolate beers have always been rather lively so I would...

Assuming I have enough time then: Beer festival: Get there for opening after a big breakfast, grab the tasting notes and work your way through the most popular beers and drink whatever is left at the end. British ale pub: Start pale and a lower ABV%, work your way through getting darker and...

Off the top of my head Lallemand do this whenever I have used their yeast, once opened the packets sprinkle as normal. If the yeast is one big clump once opened then I would be concerned.

As above once moved off the yeast cake into secondary you can leave it there for months, a dark beer at that strength and kept at that temperature would be fine for 12 months if kept somewhere dark in ideal conditions.

I have also noticed that, switched to Lallemand and found they generally perform better but this could be due to Lallemand suggesting to hydrate their yeasts.

I had a kolsch yeast that took about 3 weeks at 20c to finally finish, another time I had a saison go ballistic and hit around 90% attenuation in a few days, yet slowly continued to drop a few points a week for a further 3 weeks. I have also had the same saison that was finished in under a week...

You should only ditch a brew if you are 100% certain it is ruined, and IMO 4 weeks is a little premature to pour it all down the sink. Chances are once fermented out the yeast will not produce strong off flavours after a heatwave once it's in the bottle. Going through a heatwave is far from...

Thanks for your input everybody, sadly we were a few hours late due to the fuel situation but got to Bustler market for 5ish for some quick food and a few beers (impressive setup if slightly pricey) probably better to spend a few hours there, then moved onto the Alexandra which was more like a...

Thanks ScrumpyRam, we are 5 mins away from The Brunswick so that is already on the list but will check out your other suggestions too athumb..

Morning all Off to Derby this Saturday with a few mates for an all afternoon, evening and most of the night for a good session. We all love good ale and craft beer, does anyone have any recommendations? Ideally ones that serve local beer.thumb.

Tesco sell Paulaner Munchener Hells which is lovely and would be my 1st choice, after that Budvar, Krombacher and Warsteiner are easy to get hold of if you want traditional pilsners. Kalnapilis original (Lithuania) or Zlaty Bazant 12 (Slovakia) are very good if you have any Eastern European...

Firstly in my experience most brews will eventually clear if you leave them to condition long enough, the problem is that the gusher you had may make this dangerous if you have over primed and use glass bottles. To speed up the process and make it safer to serve I would cold crash in a normal...

My dark saison at 3 weeks of bottle conditioning, hard to show in the picture but it's a dark ruby thanks to the 3% roasted barley. At 8% abv the plan is to leave the rest until Christmas time but the early signs are promising

I agree with the above, a few degrees above the preferred temperature range for 24 hours is hardly a disaster and you now have it under control at 19c. Unless you were planning to submit this beer for a competition then I wouldn't stress about it, even if you were you would be unlucky to produce...

I have found that when my FG is higher than expected if I slowly increase the temperature for a week the beer will have dropped a few more points. Adding yeast does work but IMO its a waste unless the FG is miles off or your brewing a big beer, plus you could end up with bottle bombs if all the...

I have done something similar once before for a Belgian tripel as my current BIAB isn't one I would trust with a 8kg+ grain bill. My method was extremely simple to stop me overcomplicating things and making a mistake. -mash in 4kg for 60 mins in your normal water volume. -rinse and remove spent...

Recently listened to a BeerSmith podcast that covered this subject (podcast 35). From memory the expert opinion was that your base malts if kept dry would last up to 2 years, and if my memory serves me correctly then certain grains such as roasted barley lasts even longer but you may experience...

I had another bottle of mine around the 6 month milestone and it has improved massively, carbonation is still low but a lovely thick head now appears and it hides it's high alcohol content very well. I plan on saving the rest for Christmas, might be worth you hiding a few for winter :beer1:

From what you have posted earlier you probably aren't really missing a trick as such, 9 days is ample time for the yeast to finish fermenting and allow an extra few days to clean up etc. I have had some that can take up to 3 weeks to hit final gravity (Saison strains at lower temperatures and...