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Who is your gas supplier PD?

My OH had her gall bladder out a few weeks ago now. It took the doctors months to diagnose her. When she had the pain attacks we spent many an hour in A&E waiting to get morphine, luckily she went through "choose & book" at the docs so went private (paid for by the NHS). She was operated on...

More details will be released at the end of May, tickets hopefully will go on sale from 1st June. It's 9-12th October so put it in your diary, it's definitely worth it! :cheers:

If the sediment is disturbed it will settle back out in 24 hours.

5 gallons TTL Clone Total 1699 gallons

I go to the Nottingham beer festival every year in October, no camping though! It's definitely worth stopping in a hotel if you can get to it, over 1000 different ales on offer which is the UK's largest, if not the worlds.

I did this last Friday, but using a full set up. Just finished fermenting, I used Notty yeast and it went off like a rocket! Hope yours turns out well.

I have that issue, however, my John Bull Best Bitter has been bottled since end of January and I'm still awaiting the wow moment...

Dissolve the sugar in cooled boiled water, pour the syrup in the barrel first followed by the cider. Brewing sugar is fine to use for priming. You won't get much fizz from a barrel conditioned cider, as it doesn't hold as much pressure as say bottling would. But if that's what you're after...

Could be, the rank smell and odd taste could be infection, is there a sour taste? Did you sanitise the other FV differently?

I salute your commitment in getting the second one underway so soon! I'm still waiting to get my second AG on, it's killing me!

As others have mentioned, we dispose of copious amounts of glass bottles in pubs. They go to recycle but most landlords don't mind people helping themselves! My local Weatherspoons leaves there glass bins on the side of the road, so makes life easier for me.. :cheers:

It's a great hobby to get into and it's extremely addictive. Have fun!

Depends on the yeast and the temp which the beer is kept at. It should have fermented out within a week, most people leave it another week after that for the yeast to clean up after themselves.

My brews spend the first week in my kitchen which is usually around 21c, however SWMBO doesn't like the site of it for longer than that so I stick it in the boiler room (old coal shed) for another week, it's around 15/16c in there so helps the yeast drop out of suspension. However on this...

My nearest store in Meadowhall, that could come in useful when being dragged around it!

Hi and welcome! :cheers: Where abouts in Nottingham are you from?

I'd use Safale US-05 for any pale ale

The seal will have an indentation around it when it has sealed on the thread, so I wouldn't necessarily put it down to that. I drew a pint off my PB last night which had a Wherry in it since early Feb, it came out slowly, I injected some co2 now it's flying out. The beer probably absorbed what...

I've had this in the FV for a while now, not had chance to bottle it, my OG came out at 1.075 so a nice strong beer. It's advised to leave for a year, that's when it hits its best apparently, that's probably why I haven't been in any rush to bottle it yet!