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This would be the route I would go down in your position and probably one I will go down myself. Assuming you do homebrew then these kegs can be refilled at a fraction of the cost compared to the branded kegs used the stand alone draft systems. It may not look quite as smart in the kitchen, but...

What about a hop spider? I use one and even when given the hops a good stir 95% of the sludge when using pellets stays in the spider. Mine would probably hold 180g but that would be near the limit, could be worth having a few muslin bags and use them for the last addition

Just discovered The Craft Beer Channel on YouTube last night and I watched this episode where he did the same thing to connect it to a cask hand pump. Link here He uses priming sugar which I would be tempted to add straight to the bag, depending on hop debris I would be tempted to use the bags...

Any idea what yeast you used? 18.5 is on the lower end of the scale and some ale yeasts will stall below 18, I suspect if your yeast stalled now then you would really struggle to get it going again after 3 weeks. As above take a hydrometer reading as it might be nearly done anyway and if that's...

If your next brew will be extract then you could consider using more steeping grains at a slightly high temperature, my first extract was a stout where I used roughly 3 times as much roasted barley and black malt than most recipes would recommend simply because I was guessing and too excited to...

Both of these beers spring to mind when I think of that rare wow factor you get from drinking a beer that is so well crafted that you have to sit back and think to yourself "how have they done that" Rochefort 10 for being so complex, dark Belgian beer then brandy and then port from 1 sip. Only...

I might be unpopular saying this but I did hear a theory that the 14 units a week comes from research that suggested that the health risks were almost zero from consuming that amount (or under) but more importantly the chances of developing an alcohol addiction were also almost zero. So if its...

This is my list that i can grab from a supermarket. Ale: Belgian beer: Do enjoy a good Pilsner and there is plenty of craft beer i enjoy, but the above are what really hit the spot

Having moved from kits to extract recently my advice would be to do a dummy run and see how well you can hold a suitable mash temp with your setup, with my first attempt i mashed slightly too hot(70) which resulted in a slightly worse conversion rate. Being an extract bailed me out of the...

@Baz Chaz and @ChilledGecko best of luck to you both acheers.

COVID and the lockdown situation saw all rules go out the window for me to begin with and i was drinking more than i normally would, i would normally be down the gym 4 nights a week and commuting to work Monday to Friday. So not a great deal of time to drink during the week, but at the start of...

My plastic Brewferm fermenting bucket and bottling bucket have served me well over the last 3 years with quite a few brews. None of the taps leak, the lids still have a very tight seal and i get the overall impression that i will get atleast a few more years out of them. The advantage of...

acheers. XT are also local to me, they have some great beers (Squid Ink springs to mind) it may be the other side to you but Tring Brewery is worth a trip, for me the best in the local area

The problem is with cask ale is it can be very hard to replicate when your consuming ale away from the pub or beer festival. Bright beer from a local brewery in a poly bag/box is pretty close and has a reasonable shelf life. Bright beer in takeaway 2 litre bottles from a brewery i find are good...

Oh i love the Belgian stuff! For me Westvleteren 12 is the best, we were lucky enough to go over to the cafe and pick up a decent amount. Tried Rochefort 8 for the first time down my local the other day, lovely drop but the cognac and port flavours made it an acquired taste. For me Tripel...

37 litres of beer is a lot to be sat on top of yeast for 5 months but that is also far too much beer to dump that 'might' be fine. Do you have any secondaries/ bottling buckets you can transfer to? it might benefit from bulk aging for a few months off the yeast cake. Out of interest how strong...

Has it been sat on the yeast for 5 months or do you have a FV that has allowed you to dump the yeast at an earlier stage? the longest i have left mine for was 6 weeks and it was fine, but i did read anything longer than 8 weeks and you are at quite a high risk of the weight of the beer on top of...

Bottling bucket is my preferred method. My FV has a tap a few inches from the bottom so with some tubing i can transfer to the bucket with minimal movement. Some conical FV have an additional tap right at the bottom for yeast collection, i am tempted by one to dump most the yeast/trub out the...

Brew both, mine tend to be 6%+ brews these days and anything with a lower abv i will buy but sometimes will do a weaker session brew too. Remember the stronger brews can be left alone for a year or longer and the session stuff will not need as much conditioning time. You can get to a stage of...

What you could do is weigh the amount of drops you plan on using (or weigh 1 and times it by the amount) and see how many you need to reach the correct co2 levels using the calculator in this link below: https://www.brewersfriend.com/beer-priming-calculator/ Personally i prefer to batch prime...