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If you want it to stay as a heff use cml gretel, or less estery cml kristalweizen. I've tested them both at 35c and they both work great. Voss as the same temperature will rob all the grain characteristics out from the beer. I eventually really liked the 'drink' that voss made but it's not...

Shadows in the Cloud - man alive it's a stinker. It was clearly filmed in a biscuit tin somebody had sloshed a bit of green-screen paint around in, which you can deal with because sometimes that works, but then you've got Chloe Moretz delivering lines like she's the one helping someone else do a...

This was doing the rounds a year or two ago and one of my mates tried to get me to make some. It was pre getting a carbonation cap so would tie up a keg. Not happening.

How about if they threw in a free bucket, hydrometer, hose, sanitiser and a big spoon that's good for smacking arses (it is!)?

Is the hydrometer a single scale or multi-scale horror?

Is this a case of I took a hydrometer reading, it said 1.051, that equal 6.7% alcohol?

Same. I think it's their worst red kit. It's too soft by far and feels like one a small jump up from the add-sugar kits. The chateau du roie or whatever it's called I quite like.

I tried boiled water but every time ended up with a stringy thing wrapping itself around the spoon or a puck of snot at the bottom of the glass. I put the powder in cold water, leave it a while then nuke it up to 65 to pasteurise out any remaining pig souls.

https://www.theguardian.com/lifeandstyle/2021/jan/10/does-vitamin-d-combat-covid Take your damned vitamin D and tell others to.

Just checked my Stevenson one and 1.090 lines up with the 12.25% alcohol scale - that would be if it brewed out to zero specific gravity (sg), but if it's gauged for sugar and it brewed out completely dry that would get you 13.8% and the sg be lower than 1.000...

Use the temperature you fermented at for the calculator. Basically the highest temperature when there was still active fermentation.

Yup. If you haven't got any make sure you've got some 3/16" pipe and I'd also get a couple of inline flow restrictors. They're about 6 or 7 quid on ebay.

Yup.

The beer can only go back up the regulator if the gas line is going into the beer, part of why I take the gas dip tube out. It means after I force carb I can just knock the regulator down and wait for the gas to be absorbed and then fine tune it.

Did a winebuddy cab sauv kit a few weeks ago and even at 1c it didn't clear after a few days with the 3 part finings. I used half a teaspoon of gelatine in water, left 15 mins then microwaved it to 65c and poured that in, and in 24 hours it was insanely clear. I think it even took some of the...

That's a bit cringe. I'm not takings sides but using that as a response makes you look weak. It's like me going your dad's a **** and you saying well your dad's a murderer to validate kiddy fiddling. Sorry, just had to point that out. I like to see squabbling but that's an ouch-ey.

Don't cut it, just take it out.

Aye, those are decent yeasts. It's the crappy silver packets of s-33 you get with Munton's manufactured kits he's on about.

https://www.brewersfriend.com/beer-priming-calculator/ I got for 3.3 volumes with wheats. I bloody love it. Never had any bottles burst, not even the crappy koppaberg ones that are made of of fluff and whispers. Don't bother with a bottling bucket any more - I make up the priming solution...

@Inkbird I think everyone knows how the product works, but while the standard 308 standard functions exactly as you'd expect, the same as other on/off with a hysteresis range products like an ITC-1000, it's the wifi version that's experiencing temperature spikes momentarily that are causing...