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The champagne yeast has brought it down to 1002, so it will be mouth puckeringly dry and will seem a bit thin (watery). I'm no cider buff, but I think it is a tad over done and you would probably be advised to back sweeten it with splenda or grape juice. Have a taste.....decide if you want /...

I hear what you are saying muddy and I will continue to support the local pubs in my village that stock real ale. I don't pay any VAT on my malt.......saying that, I haven't seen the invoice for my latest pick-up yet :pray:

I really do feel for landlords/landladies at the moment. The recent VAT rise and now this. Only one thing for it....................brew more! Just don't be taxing my malt!!

viewtopic.php?f=36&t=11483 There you go Nick............worked for me :)

Good man :clap:

Not just that, it is the flexibilty to be able to brew whatever style you want. Start cheap and then build up better quality kit as you go....that's how I did it. ATB

The only thing I can add to this is that my friend had his done about 8 years ago. I don't know what condition he suffered from, who performed the op or the cost.....but my friend has consistiently said that it has been "the best thing I've ever done". Hope it all works out for you BigYin :thumb:

Fecking hell......I even spotted TV's in there :clap: Nice stuff chaps........I'm working towards that someday :mrgreen: I didn't see any dart boards though?? :wha:

Get your bum in gear man!! :D

Mixed day. I've had a few losers today but a cheeky bet on Albertas Run and taking 5's on Junior earlier today puts me about £40 up on the two days :)

:o :clap: Nice one Wez :thumb: Oscars Well cost me a lot of money yesterday with his stumble at the last :( He looked the winner to me and would have landed 2 nice doubles. Difficult day again today. I am making small investments on: Wishful Thinking - 1330 Chartreux - 1405 Mourad - 1520...

1006 is not unusual at all......I think if you left it long enough, US-05 would try and eat the FV :lol: As Aleman says, the ability to cool is a big help. When using this yeast, I cool to 2 degrees once I've hit my desired FG leave for a week or so and then rack to a secondary to get even...

Chicago Grey scores in the first :party: I have him in a couple of doubles too :pray:

Yes, a very difficult day to decipher A T :wha: I like the look of Chicago Grey, which I will back later....but I have a habit of losing badly in amateur races. I hate them :lol: I've had a small double on Oscars Well, on which I will also place a single (2.05) along with Aiteen Thirtythree...

Fermenting nicely now :D

I only did a few kits before going AG. The best one I did flavour wise, was a Coopers IPA. Lots of people seem to get excellent results with Coopers kits.

Thanks Barry......I thought as much. I was just looking for some reassurance; particularly given Nottinghams dubious rep at the moment.

Can you crash cool? If so, crash it at your desired FG.

Just looking for some reassurance really. Managed to get a brew done on Saturday....bit unplanned really, and the only yeast really suitable that I had ready to use was Nottingham. Temperature control on fridge now works so I decide to pitch big at 15 degrees C. I re-hydrated 30g of yeast...

Good idea. If you are not up for chewing them, I would just mash each grain seperately....I wouldn't bother putting pale malt in there as well. You probably only need to soak a teaspoon full in little hot water for a few minutes to get the tastes. Have fun and please take some notes and post up...