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Never too late to start.

Not having a bit more could make it more drinkable. Down to my last few bottles of Poe’s Boston bitter using a recipe from @foxy which was just a nice drink. Nothing stood out, just a well rounded beer so it went down well.

Looks like you're passing your pint to the bloke on the boat. 😁

I like to watch the roiling that goes on in an active fermentation. I used to just put the lid on loosely the escaping CO2 would make it click.

Maybe X was 4 then, it was a long time ago :D

Ooo. Not nice. I’ve got a similar story. My art teacher knew my mam who was quite a good artist. We were set homework which was to do a self portrait. I sat in front of a mirror for an hour and was very pleased with the result. I got 0/10 too because the teacher thought my mam had done it...

If I remember correctly X was nearly always somewhere around 3. At secondary school my mate was really good at mental arithmetic and I was good at converting the 'The train is going at 34mph north while the car is going 50mph south....' into what had to be done with the numbers. We used to get...

Second picture is an impersonation of Tommy Cooper.

Look at their tails :laugh8: - I'm bigger than you. Reminds me of when one of our cats came clattering through the cat flap looking like a big ball of fluff and jumped straight onto the windowsill and started howling at something in the garden. I looked but couldn't see anything. They live in...

I was thinking just enough to push the gunk out, so maybe 10 max ? (I've not actually done this before but it seems a good way of doing it. As I now have an empty corny (the very drinkable Poe's Boston bitter having run out asad1) I might do it myself)

ABV?

Or if you are not dry hopping and the wort will be fairly clear... You could ferment with the spundy set to something low and then when fermentation is over just 'serve' (using the pressure that has built up naturally) a litre or two into a jug (assuming the dip tube is the standard kind and...

Bottled them. Both batches had cleared nicely. Now carbing up. Top image is the open ferment, bottom is closed. I noticed that the closed one foamed when I added the sugar so there must have been more dissolved CO2 in it. I considered that one covered rather than sealed so I wouldn't have...

Interesting. I picked up the bit about transferring to the secondary before primary fermentation is complete. Also hadn’t thought about using it for lagers because of the lack of protective krausen. There is a comment about the ester profile which is intriguing. 34/70 at 15c might be ok. 🤔

My fermentation fridge is quite wide, must be in line with commercial sized ones. The gastronorm wouldn’t fit in either of my two latest fridges. It’s 53cm wide.

No worries 😂. It’s an interesting project, a lot riding on the taste test. If it turns out nice I might get a bigger gastronorm. I like the way it slides into the fridge shelf slots.

I seem to remember there is some custom associated with Raki. I think it is an insult to refuse one or something like that.

Doubt away but it was clearer, a lot, like the difference between an IPA and a hazy IPA. Made me wonder if there was something wrong with the closed one. I'll see if I can get a photo later. The closed ferment was below not above. See picture from Saturday morning above, the open ferment it at...

Can’t wait to taste. At some point you need to pm me with your address as you are on the tasting panel. They will be supplied as sample A and B.

Decanted them both as they had finished according to temperature profile and the fact that krausen had gone on most (forgot to take a picture aheadbutt ). Upped the temperature to 18.5 to encourage D-rest. Immediate difference was that the open fermenter's beer was a LOT clearer, maybe because...