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All grain brew using the base malt for TT Landlord with some extra hops. Pale malt: 4.2kg Black malt: 30g Hops: First Gold & Willamette combined 25g for bittering Styrian Goldings and Summit: 30g at flameout Not going to be a tremendously hoppy one but I wanted a bit of a lift from the...

Wow, I've been censored for using a term for laughing quietly because..?

I was bought one of the ultra beer wands for my birthday and now I get perfect head (s******) every time.

I'm lurking on here because I have a similar case of 'brewer's block' (as opposed to 'droop'.) While the weather is cold I think a steam beer/CC/lager is a good shout as, if you have no temperature control like me, it's an easy case of putting it in the shed and letting it do its thing for a...

I have my homemade porter (ag) plus a collection of bottles from West Berkshire Brewery (mostly Good Old Boy, my new favourite best bitter.)

That's a real Sophie's choice! If I upped sticks and moved tomorrow I would like the idea that the GF would fit in with almost any property (I wouldn't be able to brew outdoors in a flat or on the stove if a property only had induction hobs.) I also like the idea of having most of the process...

I forgot to add the protofloc yesterday and, as the beer was already cooled to around 50C by this point I decided to put it in a jug with some boiling water to dissolve it and then poured it into the wort. It might work, it might not. I used to be really precious about beer clarity but now I'm...

Sometimes it has to do with the width rather than just the length (Ooh matron). What are you using?

This one has just gone in the keg with a rather large dose of CO2. I'm planning on leaving it for a few weeks and seeing how it is. The sample jar tasted absolutely great and I'm hoping that the sulfur/egg smell has dissipated now. Only managed two bottles before I started hitting the trub!

Looking good, Manx. I am in the same boat right now with my AG lager. I've just hit the same gravity using Saflager 23 and have moved it into the house today to warm up from about 10C. I'll probably keg it and leave it in the fridge as cold as possible for a few weeks under CO2 pressure. The...

The MM might be less of a bargain than some other places but the service is second to none, in my opinion. Rob is extremely helpful and his attention to detail is excellent.

I suppose I've gone for the force carbonated keg idea because I've heard that sugaring a keg will give you good carbonation but it will obviously generate sediment. As the dip tube is near the bottom it would seem that the first pint or two would be cloudy and after that: all clear. The issue...

I am going to be unfashionable here and say: I don't always get the same depth of flavour from the force-carbed keg beer as I do from the stuff that's been bottled. This could be down to two factors: 1) I have no temperature control and so my keg beer is seriously cold. This is lovely in...

I just read all of this with a green face. I really want a Grainfather but, alas, the coffers are bare. Would you say it makes the brewday more or less enjoyable? Not that I'm suggesting you're blowing the electrics for a bit of excitement...

Here it is.

This now has a surprisingly compact krausen on top (couldn't resist looking again last night.)

The Purple Panther Porter is lush and I don't care what anyone else says. Another beer in Lidl that gets my vote is the Czech Black Lager.

I think I misspoke here; the CO2 would be added if you'd started serving and there was a loss of pressure.

Another thing you can do is visit your local brewery and ring ahead, asking for a little baggy of their yeast when you do. They normally just ask that you leave a quid in their chosen charity pot. I've got some from Hog's Back and some from Ringwood and have reused them multiple times. It...

I know, I know. I'm a sham. I used pale malt with some added extras because I didn't have lager malt. The yeast is what makes me feel qualified for that statement, the hops too. Thanks for the advice. :-)