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Sorry guys the punk is gone. I hope to make some more later in the year. So far I had @NPi 's Plum Porter which isn't as bad as he presented it. Also tried Chavallier Best Bitter and Sandbach Nevada. I don't know whose beers they were but both were really good. Well done.

Well, this is what works for me. If anyone wants to share a more modern approach, I'll be genuinely happy to give it a try.

Hi all, Sorry for the late reply. Below is the code for the cgi-script. It works as it is but now as I'm lookin at it, I see it can be improved. I'll keep you posted. #!/usr/bin/python import sys, json from datetime import datetime try: data = sys.stdin.read() info = json.loads(data)...

No, I'm not fermenting anything at the moment. This is the temperature in my under-stairs cupboard. However, I'm intending to ferment a lager at that location with a few layers of insulation around the FV to smoothen out the temperature fluctuations.

Not a problem. I'll post the code here later.

Finally got to write up and share with the community what I did with my iSpindel. First of all my motivation - I may just be a privacy freak (this is what my children think) but I'm not happy with all "free services" leeching private data. Many people would think it's not a big deal but for me...

It doesn't look like a problem to me. If you are worried that the beer will warm up while being dispensed, you can wrap some insulating material around your beer line. If you are worried that the distance is not sufficient to prevent foaming, then you can use a longer beer line and keep part...

Hi Laszlo, I don't think Saaz would be the best hops for an IPA but sometimes the unusual experiments result in really good beer. If you are looking for yeast on a budget, CML may be a site to have a look at. I bought some hops from them too. Not their prices include the delivery. Also, check...

I also posted mine today.

I can offer a couple of bottles of Belgian Dark as well.

Nick, Regarding the WiFi and the iSpindel, you can use it in a stand-alone WiFi network. For example with a RaspberryPiZeroW (for less than £10) that runs in access point mode. Once running, you can check it with your smartphone whenever you go within its range. It isn't too difficult to set up.

Count me in. I have a couple of bottles left from my Punk IPA clone and similar amount Belgian dark. My latest brew is an English bitter - plenty of it (for now). I'm afraid this is all that I can offer at the moment. I hope to start brewing again soon.

Hi fury_tea, I'm interested in participating. Cascade, Citra, Chinook and Amarillo on my wish list.

There is an easy check - spray some soapy water and look for bubbles. On the other hand, CO2 absorption is also likely. The instructions given are very general. You can use a carbonation chart to workout what are your equilibrium parameters but it isn't very straightforward as the...

Out of curiosity, what is the purpose of the pump. Do you use the urn as an all-in-one device?

Hi all, I got very interested in the dry ice option. Having a quick search I found this. 6kg for £33.33 (next delivery included). Some people quoted a 2kg per day sublimation loss, so I assume I would get at least a half of the orders amount when delivered. That translates to 7 soda stream...

Short answers: 1. It's perfectly okay to force carbonate - it doesn't affect the taste, abv difference will be minimal. 2. Don't do it. Longer version: 1. With the corny kegs you have the choice to prime with sugar or to force carbonate. You can do either way. If you go for priming, I guess...

I would pitch at room temp and move into the fermentation chamber. I suppose your total volume is 20 -23 litres, so it has considerable heat capacity and the internal fluid temperature can't drop too quickly. The heat transfer between a solid surface (FV wall) and surrounding air is normally a...

This may be a good thread to ask if anybody can share experience with CML Hell yeast. Is it to be considered faux lager yeast? I'm looking at the temperature range they specify 12 to 21 C - it doesn't look like typical lager yeast. I'm going to give it a go anyway but will be interested to read...

@Northern_Brewer, thank for the ideas. I have already taken advantage of the cold weather and fermented one lager with 34/70. I'm not sure if it's fully lagered but started drinking it anyway. Now I'm planning a second one which will be bottled to be consumed in the spring.