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Stornoway blackpudding is the one to go for. If you're feeling adventurous, making your own burgers with some blackpudding crumbled through the mix is the bollocks.

Glad you are OK. I'm wondering if what you had was a brief episode of acute coronary syndrome. Was this not suggested to you? Its good that all your parameters came back to normal and especially that your tropinin level was not raised. This tells you that your heart muscle was not damaged...

Then there's the 2+2+2 method. 2 weeks to ferment, 2 weeks to carbonate, 2 weeks to condition. Patience is your best friend.

This does have plenty of bite as alfagerry says. I've also made the Sabro ipa which I found to be very nice too. Not just as 'bitey' but still quite sharp with great lingering taste in the mouth.

I've made this one twice. First batch, initial impression not good. A kinda medicinal taste. However, after 3 to 4 months conditioning it was transformed. So I made it again. Definitely improves with age.

Thanks for this. My suspicion is that it has been stored at too high a temperature and it was only a few months until its use by date. Anyway, it's bottled now so I'll see how it tastes in a month or so.

This is not the first time I've made this kit so I know what I'm doing. When I poured the extract into the FV it had more of a deep coppery colour rather than a rich amber colour to it. More or less finished fermenting now and when I took a sample to check SG its decidedly brown in colour rather...

What Sadfield said. Don't forget the small amount of washing up liquid.

The only Queen I have ever, and will ever know. God bless, God speed. RIP.

Don't get your hopes up.

Full sail IPA please

Party? No, it wasn't a party. Heating? No, the heating was not on. Only the hot tub. But that was a work event.

If you look at the info put out by Mangrove Jack, using liquid malt or beer enhancer will typically give you a final gravity of around 0.004 higher compared to using sugar. So you may not be as far away as you think.

You have a ton of good advice here. The only thing I can think of that no-one else has mentioned is that if you are dry hopping - and many kits do have a pack of dry hops to add at the end of fermentation - the kit will/should contain a hop sock to put around the end of your syphon when...

When this has happened to me, assuming you are using PET bottles and screw caps, you can overcome it to an extent by very slowly releasing the caps to let a little pressure off and tightening quickly before they gush. Leave for a couple of days. If the bottles feel really solid, release some...

If you are using PET bottles, squeeze the air out of the head space before capping tightly. Your bottles will re-inflate with CO2 in the head space and much less oxygen in there. Use a filling wand to reduce bubbling/frothing and introduction of oxygen when filling your bottles.

If you bottle it in PET bottles, you can squeeze the bottle to remove most of the air space before capping tightly. This will reduce the amount if oxygen in contact with the beer and the space above it will be filled with CO2 as your beer carbonates.

Maybe this will help - Beer Off Flavor Kits | MoreBeer

Do they really expect us to believe that the highest office in the land making decisions and plans that impact all of our lives does not have an 'alcohol at work' policy? Really? If that is true, this government is not fit for purpose.

I just sanitise them and use as normal - never had an issue.