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It’s worth having a ganders at some point and I think there is an old telly available just here: Old TV caused village broadband outages

Do it!!!!!

I agree. My kids would just give a withering look at it, grunt and walk off I would imagine. I did make a pledge so we’ll see in about a year’s time, if we’re still here then lol.

This recent kickstarter campaign for the ZX Spectrum Issue 2 certainly got my attention. Have enjoyed reading this thread. Very nostalgic. ZX Spectrum Next - Issue 2

I hear you. Gotta be a way of distracting their Springer Spaniel somehow. Maybe import a load of tennis balls separately. Might do the trick.

I have ordered from them. I maxed out the order to make the most out of the postage charge I recall. Think it was roughly 2 kilos, just under. There was a customs charge and VAT on top. I can’t remember the damage. I bought some discounted hops as well as the ones I was really after and...

Yes. I’ve noticed that. I brewed a wheat beer a few weeks ago and the mill dealt with it no problem.

Drop them a line and ask. It’s a lot of money and a fair Q. I have the 3 roller mill from themaltmiller and am very pleased with it. It appears to be bomb proof. I hooked it up to a motor and bolted it to a commercial service trolley. Totally OTT for my monthly brewdays but I do get a kick...

Sure, no problem. It’s an AG recipe and I use a Grainfather. Circa 23 litre recipe. This generally comes out at around 6% abv. Grain bill Maris Otter 5.4kg Hops (pellets and no hop spider) Cascade 62g Chinook 36g Willamette 69g Mash 90 mins Boil 90 mins Start of boil 10g Chinook and 10g...

I have an older edition and, as do many, rate the book. It covers partial extract too, as per the pic.

Agree. I think the OP was asking for advice on conditioning, rather than, as mentioned, cold crashing.

I have zilch experience of kegging and only experienced with bottle conditioning. First off, whether and to what extent beer will improve with age really depends on the type of beer. A barley wine will have longevity as well as needing time to develop, a raspberry wheat beer, not. Bottled...

Depends on the beer but I find the sweet spot to be up to 2 months post cold conditioning. Beyond that I sometimes find that the carbonation level has noticeably increased and the aroma and flavour, still good, but not as good as when very fresh.

After bottling your beer, the bottles should be put somewhere warm (20c+ ideally) for at least 2 weeks (I do between 2 and 3) to warm condition, i.e. clear and carbonate. Then stick in the fridge to cold condition. Can start to drink 'em at that stage but will improve in the bottle and again...

Greg Hughes' Californian Common, which is the first time I have made this one. Packaged a Vienna Lager yesterday which was my new glycol chiller's maiden voyage. Worked like a champ and the Lager looked and tasted fantastic. And the sun is shining. Can't beat a quiet me-time brew day to...

A peach melomel from the book ”Making Mead”. Only my second crack at mead. Need to get a beer rocking in the next couple of weeks. Also dabbling with a 30 bottle premium kit of grenache rose, which is coming along very nicely.

From the above I would chill the beers right down before transferring to the smaller bottles. That should calm things down. I would probably not try to reprime but roll with it and see what happens. Just seen the above post. Agree. Everything cold should help.

This is a useful thread. Beer is just so darn tasty, especially when you have nailed a recipe and you’ve had a full on day. I generally plump for 2/3 consecutive alcohol free nights during the week but sometimes think sod it and have just the one. To avoid a technical binge on a weekend night...

Yes. Have done it a cpl of times. Just got multiple packs of Tesco frozen raspberries, thawed then refroze then thawed. Then into the FV as per the recipe. The colour and flavour bled out nicely. I put a nylon mesh over the inside of the bottling bucket tap. Worked a treat.

Have used to very good effect in beer (passion fruit wheat beer) but not wine, save yesterday I added some Funkin expensive peach puree to a mead I am making. No idea how it’ll turn out. But all good fun....