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Het Anker Cuvee Van de Kaizer Blauw is amazing. De Ranke XX Bitter if you like bitter beer. And I like a Flanders red, Duchesse de Bourgogne is a good starting point.

We will be having our first meeting on Thursday the 24th of April in the downstairs room at The Ribs of Beef, Wensum Street, Norwich. Start gathering from 7.30 for an 8pm start. Absolutely all ages and abilities are welcome. Please pm or email me if you'd like to come along or need more...

No, I lost that one.

Conical was from an eBay lab supplies company

A Perlick 525, I think they're due a strip down, good clean and some new seals.

Nice to hear it's going well for you. I wouldn't mind working for myself but the neighbours might object to a 737 in the garden!

Thursday night one of the kegerator taps decides to spring a leak and dumps a full keg of beer on the garage floor, it then dumped a 3 week old bottle of gas to atmosphere. Tonight I'm prepping a starter for a wheat beer and there's an ominous crack and fizzing noise from my conical. I turned...

It doesn't take a lot of effort, just be aware that they grow about 18ft high and spread underground as well. I train mine along a fence and sunk a bucket with the bottom cut out in the ground to restrict it's spread. Do you know what variety they've given you?

5kg of Citra and 5kg of Exp 366.... that's my APA's sorted for a while!

You're not alone, there are a few of us on here!

CJ Berry eh.... cutting edge stuff!!

4 kits a month eh! How old? :cheers:

You seriously expect us all to agree? I give my beers 2 weeks to ferment out then crash cool them for a week and then keg / bottle. However just about everyone who will reply to this thread will disagree with everyone else, for example leaving your beer in secondary for 3 1/2 weeks is a really...

I did mine like this. I cut a hole in the box the same size as that in the pot and it's all held together by the element.

Windows 8 and Chrome.

I've signed up as well.... let's see how long I keep it up!

If you have any campden tablets you can make up a solution and use it for rinsing, this will neutralise any bleach on contact.

a) Very, at that temperature an ale yeast will be very slow. You'e too high for lagers but you might have some luck with Weisse. b) You want to keep the temperature of the wort stable, however 20L of wort isn't going to react very quickly to changes in the ambient temperature, so it depends on...

I had some earlier this week that'd been in the bottle a whole 10 days, very nice...and quite lively on the carbonation. :cheers:

I made one recently, sadly it's still in the fermenter so I'm not sure just how successful I was but as Ed says you don't want all the roastiness you'll get from mashing dark malts. Mine used 200g of carafa III in the mash (for a 40L batch) and I steeped a kilo of black malt in 4L of cold water...