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I didn't . . . and nearly replied "Don't get married!!" . . .my finger was hovering over the submit button :D :D

'Ideal' Cellar temp is 12-13C (CAMRA :sick: :sick: and Cask Marque) . . . I try to serve mine around that if I can. Lager a bit colder . . . Not ice cold like the current rage seems to be but somewhere around 8-10C

Not going to argue with you on that point. The number of people that helped me on my path to brewing were incredibly generous with their time an knowledge. The only way I can repay that is to pass on everything that I know. . . It just gets frustrating sometimes :twisted: Crowd sourcing...

I bloomin' well hope not. Some of the staff at the LHBS I have been in are woeful. Not just a lack of knowledge, but just plain handing out bad advice. It's one of the reasons I have the slight tendency to go off on one (a bit) when I see some of the advice being given out on here. Just one...

Temperatures . . especially fermentation temps have a huge effect on the yeast (and yeast provide up to 80% of the flavours in beer!!), so it is worthwhile being "anal" about them . . . although I would be more than happy with a +/- 1C swing about the set point. One thing I've learned in over...

It is so simple Measure the temperature of what you are controlling . . . if you are controlling the fridge then measure the air temp, if you are controlling the wort measure the wort temp. The issue comes in that air is a bad conductor of heat, so you need a fan to ensure that the heat is...

By filling the tank with water and pumping the water out with CO2 you have a tank that you know is full of CO2 only . . .If you pump CO2 into a tank with air in it . . . while the amount of Oxygen will decrease in the tank . . .you don't Know that it is oxygen free, and as Charlie Bamforth says...

Fill conditioning tank with water . . . Blow out with CO2 . . . Fill with Beer . . . Job Done Although most breweries don't normally worry about it ;)

Truthfully mate it wasn't aimed at you, if that was the way you read it, I apologise whole heartedly, and will try and limit my presence on this part of the forum, or perhaps even any of it. Which I also answered with much less acerbity. ;)

They have members in and around Kettering ;)

This advice is mostly true, but there are some incredibly bad techniques out there on the internet, and what works for one guy may just because he's been lucky . . . You may not be. . . . Must admit 7-10 days on the pulp seems incredibly long to me, I'd be afraid of off flavours developing as...

To answer that question, Ideally you would transfer to under airlock once your yeast has switched from actively reproducing to making alcohol. it's difficult to know when this is happening, but generally once you start to see an active layer of yeast bubbles at the surface, that is a good sign...

Ian the Nottingham Brewers Group can be found on Facebook, I am sure that there are plenty on there who would be more than willing.

You don't . . . the yeast do ;) Actually in a solution with more than 4% glucose (most worts and musts) yeast never respire aerobically a condition known as the Crabtree effect

Yes looks fine, keep it double bagged and somewhere dry, otherwise you will come back to a bag of calcium chloride liquid

:thumb:

Sounds Ok to me, and should produce something quite lager like. I wouldn't bother making a starter with dried yeast (after all 23L with a packet of dried yeast IS A STARTER). I would keep the wort at 20C only to the point that you can see signs of fermentation on the top of the wort. Once you...

Had to stop giving blood following the CJD hype due to the fact that I received 500ml of whole blood following a motor bike accident. . . . was really hacked off as it was something that I just found easy to do. . . . . As long as it was one of the nurses putting the cannula in and not one of...

If we assume that you will reduce those figures by about 2.5 times. the important thing is that the sulphate to chloride ratio will still be unaffected, and biased towards sulphate which accentuates hop bitterness . . . Ideally you need more chloride to bring the malt profile forward, hence...