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I bought mine off eBay - cheap as chips Chinese, but work perfectly. They are branded "RoyalTec" (probably totally meaningless, possibly even extinct by now!) and weigh up to 200g with a purported 0.01g accuracy. Perhaps surprisingly, they are very accurate, certainly more so than I'll ever...

I used to love Marmite, and ate quite a lot of it until last summer, when I developed gout on my right big toe. Naturally, I thought my homebrew was a factor, so I cut down a lot on beer and stopped eating Marmite altogether. It has taken a long time, but the very painful joint swelling has...

Definitely sounds worth a go

Does that mean it's OK to feed them whole humans, but not bits & pieces? Sorry........ :coat:

Well, I don't get to see my fermenting brews from that angle as my fermenters are pretty well opaque. But I agree with Edison, it looks very much like yeast to me & I wouldn't be at all concerned. If I was forced to guess, I'd say it was probably a floating yeast layer that had lost buoyancy...

No beer likes oxygen. Not just the hops either. The fresh, hoppy aroma will diminish quite quickly if the beer is left with air (which is about 20% oxygen) in the headspace above it. The the beer will also go stale: nice malty flavours will dull and then an unpleasant "cardboardy" taste will...

Thinking more about this, I'm amazed no-one has gone for King Crimson. maybe I should & drop Floyd But...........

Well, of course it is extremely difficult to give a definitive opinion from a photo - even a very good one. But I'd be happy with the malt in the 2nd photo (starts A23E72....). I normally fly sparge and the malt in (604E7...) would worry me a bit - it looks like it has a load of fines & would...

Well, most people do want to cool their wort down quickly. But, there is another way known as "no chill", where the wort is left to cool down slowly - at least overnight for a 20-25l brew. As with all things in brewing, there are many different ways to do this. The main advantage is that...

If you have a 10l bucket then use it. Otherwise, I'd agree with Clint - the fermentation will create enough CO2 to easily fill & clear the headspace on a 25l bucket.

I've used these guys for years; https://www.ampulla.co.uk/Shop-For-Plastic/Plastic-Buckets-With-Lids/c-25-170-113/ If you're near Manchester you can pick up & save delivery charge

Sounds better than my cider attempt in Saudi Arabia in the 70s. Apple juice in flip-top bottles, bakers yeast, no hydrometer. I thought it had fermented out (hell, it was hot enough!) but my first attempt to open a bottle almost snapped my thumb off, and the "cider" hit the ceiling. I covered...

I always boil for 60 mins. But, it's not a vigorous boil - I just set my Buffalo boiler to max & leave it to do its own thing for 60 mins. I never brew lagers, my base malt is invariably Crisp Clear Choice.

That's interesting, Stevey In late March I was very unwell, and it lasted for about 3 weeks. No cough, no fever, but felt shaky with chills. Plus a hot, dry feeling in the sinuses & back of nose & throat. I have a heart condition which means I've no stamina, but this just slayed me. Walk the...

Well, maybe I'm lucky to be alive!! :D When we bought our present house 4 yrs ago, the home report said "there is evidence of bats in the upstairs bedroom". When we moved in, there was more than "evidence" - in the first few evenings we had a number of bats flying around inside the house -...

Band: I'd really struggle here! It would be so close between Yes and Pink Floyd (and indeed many others!), but I think I'd have to go with Floyd just for the sheer variety of stuff, from the off-the-wall Syd Barrett days through to the much less challenging (but bloody good) post-Roger Waters...

First, yes. You could put beer into a keg, prime it, and the beer would be fully carbonated if you left it enough time. But..... Once you started pulling pints, the cabonation level would drop. Well before you'd drawn off all your beer, there would be no pressure in the keg. I've no...

Not really - it depends upon how deeply you want to dive in! It is perfectly possible to make excellent beers without any in-depth knowledge of the exact processes going on. Take any 20 brewers, and you'll get 20 different ways to brew. Some very similar, of course, but some pretty different...

I use kegs for most of my beers these days. I reckon your only problem might be the headspace in the keg. If you purged this well, when you first filled the kegs, then it should keep for ages. The only thing that is likely to make your beer deteriorate quickly is air - or more precisely...

SRM is an American colour system for measuring how pale or dark beer is, and can also applied to the malt before the beer is made so you can predict what the final colour is likely to be. In the UK, you'll buy malt that is colour-classified by EBC (which stands for European Brewing Convention)...