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Do you fully recap by crimping? When bleach breaks down it's suprising but stuff just loves to grow in it. I've had no end of wine bottles and demijohns with stuff floating in them after leaving bleach solutions in. One demijohn I thought had a dead beedin rat in it.

Keep the bottle cap after you open it and after pouring swill and snap the cap back on. Good if you store the bottles where slugs n stuff can crawl inside.

I like making pizza but absolutely detest it from a shop. When there's loads of you and someone wants to order pizzas - Get. To. Fu.... I could have a kebab, chinese or curry for the same price. Oh, you also want to pay eight quid for 3 slices of garlic bread now, do you? Do they have...

I think the biggest thing that people have trouble with kegging is balancing the lines. You get people dropping the pressure every time they're on a session which is absolute nonsense. Make sure you get some 3/16" pipe in the beer side somewhere and some sort of flow control. You can get...

You don't add sugar like you do with the cheap kits. And and airlock and in glass will by fine.

Don't boil the kit.

I tried that the other day and the star san still went cloudy. I gave it plenty of stirring and standing time. The pH is definitely low enough to be in the effective range, though. I collect rain water for star san and store it in pop bottles. Then it stays perfectly clear. If you're making...

The baking yeast used before or in the boil of course. Gotta kill it and bust it open. I dried a load of kveik but it got too hot and died and I throw chunks of that in the boil.

Lactose intolerant people can have a certain amount per day without a problem [Dr. Karl, Prof. Claire Collins] so if you work out how much the recipe needs and how many you'd drink per day combined with other things it might be something you can work with without a recipe adjustment.

A touch of vanilla that you might not even perceive and residual sweetness I've seen on tv shows where they're trying to get something to taste chocolatey. I did quite a few experiments with kits using cocoa and during fermentation and closely after they tasted fantastic. As soon as the cocoa...

Wow. Hello here's your covid wafer... it will help you meet your maker.

I'd do the exact opposite - you're might ruin the ales by stripping out all the taste and turning it to orange squash. Lager kits come pre-ruined so adding some character can only help. Edit : Ahhh, they're all grain kits. I'd still do the lager. I did a rice lager with voss and it was...

1500g of hops in 500 litres = 3g per litre so for 23 litres it's 69g. Just had a look at Harry's video and he puts the first dry hop in on day 5, then the next lot 3 days later and leaves it another 2 days.

No, if the 750g is split into two that's 69/2 = 34.5g per drop for 23 litres.

1500 / 500 * 23 = (that's 69g for 23 litres if you can't be faffed watching a cliched video)

Not telling my regrets to anyone.

We call anything like that "Chizzas" like cheat-zas. A cheat pizza.

You can do this but you've really got to test the bags as some will leak right through the side seams. Especially Ikea ones, they're crap. So really test them first. And yes, I'm talking about just having the bag in the water and the top seal clear of the surface. Yes. Roasting bags work...

The forum seems overly socialist sometimes.

If you're using little bulbs, yeah. For anyone considering a move away from the plastic terror : If you've got a pub bottle then carbing 23 litres to 2.3 volumes costs 19.4p, the sugar to do the same job 7.4p. So by paying 15p more you've got beer that you don't then have to possibly un-cold...