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I brewed short to 20l as the general consensus is that it's quite "watery" and lacks taste. However I had the last bottle a couple of weeks ago and it was beautiful! It had a total of 6 months, just wish I had left the rest that long!

That's brilliant! Would love to be able to do something like that!

Coolest place I have is a down stairs toilet which stays around 17-21C. 24c is maybe a little high but I'm sure it wouldn't be too much of an issue.

White, back, smoked (extra crispy), HP and cut in half. :thumb:

I work for co-op and may be up at Head Office in Manchester soon, will give you a shout when I know. Thanks for the kind gesture

Leaving the beer in the FV for a couple of weeks will help as the yeasties will clean up after themselves, using dried malt extract in place of sugar will add more body to a beer. Also if I were you I'd leave the beer in the barrel for a week at least in the warm before moving to the cold...

Timothy Taylor LL clone from GW's book was in the keg for a week, then polished off in a day by friends and family! Went down a treat.

So I'm in the process of cultivating yeast from a bottle of Fullers 1845 beer, however, upon opening the bottle it didn't seem to have that much yeast settled at the bottom. So I was wondering if I could add the yeast from a bottle of Fullers Bengal Lancer? I'm assuming Fullers use the same...

To be fair it doesn't, Old Golden Hen has a brilliant hop taste to it. Sundew is almost a cross between a lager and a summer ale. I have found with kits that its difficult to get a distinct hop taste through, but that could be the kits I've used.

As you brought up a valid point with regards to the primary yeast strain I emailed the brewery and received the following response today: I shall be going ahead with a brew tomorrow and shall be pitching the cultivated yeast from 1698, I shall post the results when complete!

Have a look for any recipe in the Wine and Cider area, you won't go wrong with a Turbo Cider!

A good way of replicating the 1698 taste is from reclaiming the yeast from the bottle, this easy guide will show you how: viewtopic.php?f=30&t=180 Once this is done, get any premium bitter two can kit and add 500g of medium spray malt to up the OG as its a strong brew. This should get you some...

I keep mine in a dark cool place, rather than warm, I imagine a warm environment could encourage nastys to grow, but not sure. People on here have kept crushed grain for two years without issue.

What's your sterilising routine? Did you use a yeast nutrient?

I assume your taking about the white pressure barrel? If so they don't offer the same pressurised environment as bottles, so your lager won't be fizzy. I'd go with the bottles, it's short term pain for long term gain.

I also agree, one of my faves! If only I could get my hands on a rum cask to clone the maturation process of this beer! :wha:

I followed a Police car into my local Tesco garage earlier, where it filled up.

Looks good! What size pot is that? SWMBO would go potty if I boiled on the hob... :whistle:

Thanks for that PD, I've spoken with Yorkshire gas before, I like the idea of a one off payment for the bottle. How much is the deposit with don gas?

Co2 will give you the fizzy beer, Nitrogen will give you a creamy pint if the right mix and pressure is used. Pubs use nitrogen to serve beer through long beer lines, as it serves up more pressure than Co2, not really an issue for a corny. If you do decide on nitrogen you will need another...