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If you're tight fisted and willing to source stuff yourself : £20 gas £65 for the keg with disconnects £15 to £20 for a welding co2 regulator £10 for some picnic taps and 3/16" £6.50 for an inline flow controller That's £116 if you're wily, then about 50 quid per extra keg.

Is there any cell count data for the shaken not stirred (SNS) methodology compared to stir plates? I read the blog and all theory is nice but I want comparative data. I see that you've been pushing this idea for at least six years now so there should be some sort of usable data somewhere.

What score @samale ? Scores are shortcuts for all that flowery aroma with hints of this and that malarkey which nobody wants to read, and well frankly I have no reference for because all my beer tastes like a bowl of washing up liquid sucked up through the exhaust pipe of a Suzuki A100 (yes...

Mild off the keg that I just overprimed the hell out of because I'm out of gas. It's the one where I did post fermentation dilution. Well the first couple of pints (5, 6?) just five days after keg priming I tapped out into swingtops straight from the airing cupboard and put them in the...

Give scores. Be truthful. Alienate!

Wah - just bought 1.3kg of bottle caps and didn't think about them being different. I just bought them off a rando because they were all different colours and worked about 1.4p each. The ones I've almost finished using are from the homebrew company and the lining is sort of like a foam. The...

When we watched Chernobyl it was after a binge of every series of Friday Night Dinner so it was really hard to watch it without shouting out "sh*t it!", "pranny", and "crimble crumble".

Series two is absolute *****. Gervais can't write characters that aren't mawkish or just trying too hard on his own. And lots of series two is basically sketches tied together with a ****** attempt at an emotional draw. I said it before but crap like that gets emperor's new clothed into being...

I made a starter from 1g of dried voss and pitched one teaspoon of the slurry into my rice lager I brewed at 35c and it went from 1.048 to 1.005 in 3 days. I dried the rest but ended up cooking it to death. ooops.

And there's plenty more out there.

Was going to do a mosaic smash of vienna vs crisp best pale but I keep remembering this so might still add a little extra something.

We need to find Terrym. He was slowly becoming my partner in crime and it's not as much fun without him.

I'd convert to US and percentages. The tools and spreadsheets I've made already and shared on here and elsewhere do that. It's great being as nice and considerate as me. I don't say legendary myself, but you know...

You invite someone in, you make them comfortable if you want them to return.

No need to leave it. Half a tablet is more than enough for 23 litres.

And better someone does it once for the benefit of making it easier for their viewers than expecting everyone else to do it. If I search for a recipe and it's in cups n stuff I'm gone. I despise that stupid system. American pints are only 4/5ths of British ones. My mate brought pint glasses...

Nah, not yet. ideally if you've got a hydrometer then sanitise it and throw it in and see if there's been any movement. Did you aerate it? If not give it a thrashing with a long spoon. It's still early enough where it'll be fine to do that.

Quite a few people in The Snug went on the opening brewery tour there. They said you could get drunk for only XVIII Anubis heads and still have enough for an amphora to take home. The booze did sometimes gave you 'the scanscrits' though.

Absolutely. Even the £22 Toshiba one I got from Asda is no bother with 26 litres on it. If I were going to do 50 litres I'd think about making a wooden frame so you could slide the induction unit in and out. Not for the buffalo one, though - it's a tank.

Yes. I use the lining from a setee and a camping mat all hels on with bungee cords and move it over from the fermenter I'm mashing in over to the one I'm boiling it when I do the sparge. It's not on it in this picture so I could show the bottom clearly.