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I'm a musician. Most people find it hard to fathom how that could be a real job though! :lol:

Thanks guys. I'm planning to lager for about 6 weeks so I'll definitely rack it off in the next couple of days. :thumb:

It would seem you need to open a trendy bar in London and slap a £250 price tag on it.

My Pilsner is currently in the fridge, it's been going almost 3 weeks. It had 8 days at 11.5°C then up to 18 for 48hours. I've been slowly bringing the temp down since then. I know that the usual thing to do would be to transfer to secondary for lagering. If I transfer to another FVS it's...

Thanks guys, some good food for thought there. @BigCol49 that's a very kind offer. I might just drop you a PM:thumb:

Here's a Daily Fail article from last year. What is the world coming to? http://www.dailymail.co.uk/news/article-3580182/Forget-fine-wine-s-250-pint.html

And I complain about paying £3.50!

I've got a bottle of Fullers vintage, can't remember the exact date but it's early 2000s. It does say on the box that though they're obliged by law to put a use by date on it, it'll be drinkable for many years to come. Personally though, I'm not so sure. Edit: just checked, mine is 2003...

No, but it does provide a lovely golden hue to your beer.

Somewhere on the label it will state the alpha acid content of the hops. That's what you put into the calculator. For example if you choose, say, Perle it'll automatically put 7% in the alpha acid content box. Hops vary from batch to batch though so yours might not be exactly the same. You just...

Hi Clint. The Brewers friend calculator gives you style matches based on stats only. So basically anything that's the same colour, Gravity, abv etc will show as a match. As soon as you start adding hops it'll change. As far as hops go, you probay want to aim for somewhere around 40 IBU...

My Wilko crown capper has reached the end of its (not particularly hard) life. It only seems to cap one side properly and you have to turn the bottle round to seal the other side which is a pita. I've also smashed at least 2 bottles from the last 3 batches so I'm fed up with it. I've decided...

You could bottle a batch of used washing up water and call it a Fosters clone.

I'm gonna have to give this one a miss. :-( 5 weeks in the bottle and still not even a hint of carbonation. I might try re priming and bottling again, but I doubt it'd be ready in time anyway.

I did a hefeweizen last summer that was 50% Pilsner and 50% wheat and I hit about 8 points under my target OG. Whether that's to do with the wheat or my technique I don't know!

It's very common for lager kits to come with ale yeast making them as you say more of a Kölsch or a steam beer (being California ale yeast I'd call it steam beer but I may be wrong). Just bear in mind if you go for a true lager yeast and ferment at lager temps you'll need twice as much...

On the plus side, I bet you can chill a 5 gallon batch in no time!

I've made that mistake a few times myself. I had a dry hopped stout a few weeks back, can't for the life of me recall what it was though. It was very good though, I'd go for it.

My process with stouts is usually 2 weeks in primary then bottle. Leave 2 weeks warm then 2 weeks cold. After that your tastebuds are your best judge. Crack one open and see what you think, if you think it needs a bit longer leave it another week or so and try again. I usually find about 6 weeks...

A cool box is basically polystyrene/foam wedged between the plastic inner and outer wal so you might be in with a shout I reckon. Let us know how you get on.