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Boss Level - A Groundhog Day "Live, Die, Repeat" action film that looks like it's going to be some amazing 'Smokin Aces' / Wanted / John Wick collective of awesome and almost does that... but then decides to be a mess and does the thing I despise most in all of cinema - doesn't have an end...

The Kid Detective - don't worry, Steve, no spoilers. A low key Small Town comedy about a man still carrying on his 'career' as kid detective and given a case he's not that equipped to deal with. It has moments of tension in places but not where you expect them that'll have your bones...

Very much love to win one of these kits. Thanks.

Put the yeast packets in the freezer, or at least the fridge if you're not going to brew them that soon.

Because I have to know. Yes. THIS. You hear all this never do this, never do that and so much of it is from the old guard who've never actually gone to the extent of trying it themselves. I once stayed at a campsite where somebody had beef with the owners and they'd show up at 1, 2, 3 am and...

First tastings of my 9 way yeast experiment : Liberty Bell fermented at 36c vs 19c. Of course the 36c is more estery but it's not fusely (like the pasta) it's nowhere near mawkish and I kinda liked it. The normal liberty bell was fine but over the two pints I'd slightly side with the 36c...

I recently got a Toshiba 2kw unit from Asda for £22 to go with my 3kg catering one and the 2kw one of course takes longer to get to a boil but will keep 26 litre of wort boiling on 1000 watts quite nicely. Under 1000 watts and the Toshiba starts pulsing and at 800 watts you eventually lose the...

Coke is 3.3 volumes or carbonation. You need to know the temperature of the keg and then use the chart on this page : https://jollygoodbeer.co.uk/2015/08/23/under-pressure-keg-beer-pressure-in-the-uk/ https://jollygoodbeer.co.uk/wp-content/uploads/2016/03/JollyGoodBeer_PSI_Chart_for_CO2.pdf

Synchronic - Forgettable tripe with one of the stupidest time travelling mechanics ever. I can't believe Mark Kermode likes it. It's not worth bothering with. Freaky - A comedy slasher that I really enjoyed that does have a silly mechanic but it means you get some brilliant scenes from Vince...

You want carbon dioxide, and you'll want to get a corny keg or do it in bottles because you'll won't even get half way to the carbonation levels they typically have if you're using a plastic pressure barrel. If it's new take it back to the shop, say it doesn't work and bottle for a while and...

Won't make a damned difference. You'd have to have entered the transportation pod and got merged with a mass spectrometer to detect any difference.

So are you saying that dropping means leaving out or some jive talk for adding them both?

Loads of my beers like bitters and stouts come in under £7 a batch including the brewday electricity. That's with buying grain for less than a quid a kilo delivered, them not being hop crazy and mostly reusing yeast or making starters from small amounts of a packet. Wheat beers are definitely...

Have you looked into gelatine yet? Brulosophy call it 'liquid time' or 'liquid lagering' sometimes. https://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/

All in one go.

@labrewski no easy way to put it but pressure barrels are absolute effing shaite. They're rubbish from a bygone era that people use because they don't know far, far better solutions exist or just want to pig-ignorantly persist with them. Even with lower carbonated styles they'll f*ck you over...

No - it'll make it much worse because you can't balance the output. Nope!

What's happening is that it's basically gushing out and losing all the carbonation in the mad way it pours. In systems like pubs and keggers have you have to balance the pour with lengths of thin pipe. It's another one of pressure barrels drawbacks.

I tend to post when I'm too drunk, too.

Almost everybody in this country will have had post-ferementation diluted brews. It's how most of the macros make the most of their fermenters. Brew to a higher ABV then water it down at canning. I'm doing it as an experiment. A Mild that finished at 1.024 because of the high mash and then...