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80% of what? Pale malts usually have a high diastatic power, 125 or more. He's obviously already made it and can tell us how it turned out soon enough - maybe throw a cup of bleach in a bottle or two and do a swap with Johnnyboy? I agree with Zephyr that the ratio looks more like a porter or...

I use Brewer's Friend - easy to get started, easy to read, great water profiling and you can add custom ingredients (though it doesn't save them :-( ) I am only talking about the online version, which you can set up on your PC, then use on your tablet for the brewday - the app versions suck big...

I used to use el cheapo bleach, but if left to soak for extended periods it breaks down the plastic, making it more likely to stain and hold smells and bacteria/mould in future. I also haven't been able to find a bleach without scent, detergent or fillers in recent years. I use the best I can...

Fill it with a rather dilute solution of oxyper and let it soak for a couple of days, but it probably won't affect your beer - though it is hard to judge over the internet. Vinegar is also highly effective, but you need to soak a long time, then you have a vinegar smell!

Yes, the more space there is, the longer it will take for the pressure to drop as you draw beer off.

While I agree that they keep their premises a lot more clean than our kitchens, I think the fact that they pitch large populations of yeast pre-prepared in virtually sterile conditions, then usually pasteurise and filter the beer also helps. Experienced home brewers who listen to the advice...

I have used yeast taken from the fermenter quite successfully, but when dumping a brew on top of the trub was disastrous. I think the hops, break and stuff imparted the nasty flavours.

Assembling the tap while still wet with StarSan type solution helps as well, and using food grade lubricant. I question the practice of leaving the hydrometer floating in the wort, as apart from being hard to read, it will be highly inaccurate due to yeast, trub and bubbles collecting on it.

Yes. - but I disagree with your contention that dry hopping adds bitterness. Any bitterness from dry hopping is so insignificant as to be undetectable.

1. Your favourite 2. Use a sterilised large spoon to take the yeast from on top of the trub, you should find that you get enough beer along with it. A little trub won't affect the flavour of future brews, but I like to keep it minimised. Jar and lid should be as sterile as possible, preferably...

It is essential to introduce some oxygen into the wort after a full boil unless you are pitching a full volume of yeast cells. As the quoted article states, the oxygen is used for multiplication of the yeast. I feel that many on the internet over-emphasise the oxygenatation requirements...

I'm not a fan of APAs, but they are supposed to be high in alcohol to go with the ridiculously high levels of hopping, and my experience with Cooper's kits also suggests they are usually designed for high ABV

Stout is usually low carbonation, but it also has trouble absorbing the CO2. Try leaving it in the bottom of your fridge for a week or two.

While I have used FVs with taps for years without a problem, I bought an "easy-syphon" to use with my Cooper's FV and crashing vessel, though I find it a pain in the butt to sanitise. To take samples, I sanitise a bit of tubing and my thumb in a phosphoric sanitiser.

We have a saying here: "opinions are like arseholes - everyone's got one, and they often stink!" Which is what I thought would apply with your question, as marketing companies have spread a lot of crap on the Internet. But browsing through this thread I find a lot of good advice, so I thought I...

I doubt someone that young would actually appreciate a good beer. If he has developed a taste for beer at all, it is probably for commercial lagers or sugar ales (thin ales with sugar used to boost alcohol.) Unfortunately it has been scientifically proven that young palates have been proven...

Unfortunately, your recipe seems to be very heavy with a shortage of readily fermentable sugars. You haven't mentioned what yeast you used, but I suspect the yeast gave up and went to sleep. You really shouldn't try something that complicated and dense without a lot of experience, but put the...

So said a bunch of self-righteous hipster twats - anyone who actually is interested in facts before making judgements can read some and watch the video in question here:http://www.abc.net.au/news/2017-03-14/coopers-brewery-not-involved-gay-marriage-video/8351894 Or a better version...

Most of the Citric acid ends up neutralising alkalis, so any residual is undetectable in most beers.

Most above 150l will fit a couple of cornies, gas and a chiling fermenter. Heading the other direction, 145l and down are a bit tight. Fit your taps to the lid to avoid hitting the plumbing.