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California common - 28l Coopers Aussie pale - 23l Citra golden ale - 25l Total - 98.5 litres total. .

I wouldn't mind being able to afford the option of doing all my shopping there!

Have the onion folk maybe just dislodged, a piece of onion ring from tea time for example, from between their teeth whilst suppin?

I'll take it off your hands Leon if you've still got it. "Do not eat with this sensor" ????

Very true! However they still remain disappointed that the old homebrew isn't 15%abv

Coopers Cerveza was quite lacking in all aspects. It all got drunk and was ok but there was no aspect of the beer, flavour, body or aroma that was actually good. That was made per instructions and untweaked.

I dumped one batch. I now regret it. I had it in my head from the start that oxygen exposure had ruined it. It tasted bit funny so I dumped it after two weeks. I've just made a batch which was dry hopped for too long and has the same "off" flavour. It's just a little grassy and will fade. So...

I was getting 50 - 70 % for my first few AG's in a very similar setup using a fly sparge technique. There was no consistency at all. I gave batch sparging a go last brew and hit 80%. Same base malts as previous brews etc so the only thing different was the sparge technique. I've only had one go...

You would make a hop tea rather than boil them for the flavour. Hop tea for flavour, dry hop for aroma being the general consensus. A cafetiere makes a great hopteapot. 50 grams hops say, in the cafetiere filled up with boiled water cooled to 80ish degrees. Pour that in and leave it for maybe...

I've got an EKG single hop brown ale in the pipeline so I'm rather comforted by it being top of your list Dutto!

I caught my 2 and a half year old boy sucking the airlock the other day! :blush::facepalm::laugh2:

It should be fine mate. It'll probably ferment out at that temperature but slower than usual. It's high temperatures you've got to be careful of, at the beginning of fermentation especially. I've had a couple of beers come out fruity/acetone due to not checking temperatures and fermenting above...

Either way it's all getting boiled for presumably 60 minutes so any nasties will be killed in that period. I've not done it myself but I am thinking about it to make the brew a bit easier.

I wish I had the time! Haha

It was about 6.5kg aiming for 25litres in the fv. I actually done a third sparge with 7l after having read that a few "safety litres" is worthwhile having in case volumes get missed. (7 litres just covers the elements) I've worked everything out and now have what should be an exact starting...

I just batch sparged for the first at the weekend and hit 80%. That's after five goes at fly sparging and getting 60% or less. Are you giving it a right good stir? I mashed with 17l of water and sparges with two batches of 12. I don't know it two batches is the norm or not. Maybe this would...

I'm sure you will mate! It gets easier honestly! You'll be worrying about something else, but the worries you have at the minute will seem tedious and you'll not really give them another thought 2 or 3 brews in. Enjoy your beer! And get another one ASAP!

Actually I'm going to buy two and fit both so that there's a third. That way the spare is ready to go if needs be. It'll probably get used just for getting to boil every time but switched off after that.

Yeah it has two. I was shi**ing myself in case the other gave up the ghost as well.

Was that using the stainless braid? I opened the valve about 75% (15mm) and vorlaufed about 5 litres til it stopped coming out cloudy. Each to their own definitely! Yeah it's probably the exact same elements in them all. This was a fiver odds. I didn't bother cleaning the elements between...