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I've stayed away from buying liquid yeasts, as getting a packet of dried yeast always seemed far easier than piddling around with making starters, using conical flasks and alchemy. But I'm now trying to make a few beers using GEB's new saveable custom kit builder (finally!) and the beers I'm...

You're very welcome. Glad the 'good turn' happened!

I was so confused!

Haha I spent ages awaiting for this and then was off when it was posted! If anyone pulls out I'd be very grateful to replace them. Cheers

Jealous! I looked into building one of these, but I need far more garden first! Strange this topic came up. I made my first sourdough loaves with additions today. Left is chilli and cheese, right is olive.

Can you pm me too please

I'm concerned that this thread is developing a point.

Kernel Brewery's India Export Porter, but with Challenger hops.

I'm tempted to send my first competition beer in... Only problem is I haven't tasted it yet... It's still carbing.

Hello, yes I did. The temperature was running at 69 when the robobrew said 71, so I now just pitch it a couple of degrees hotter. I've never tested the pH - I thought that was an 'advanced' thing? It may all be inconsequential now - I checked the gravity yesterday and it was 1.018. Patience...

I've got more yeast coming from CML. Can't hurt...

Can you set out your day in more detail to account for the 8 hours? I have an all in one system, but my brew day is about 5 hours and I'm working on getting it down to 4: - Prep strike water the night before. - put elements on before breakfast - mash for an hour - sparge 20 mins - boil an...

I'm brewing *pretty much* the Kernel Brewery's India Export Porter from 'Craft Brew' for the second time. First time I used s04 yeast and carafa II in place of black malt, as I didn't have any. I didn't recirculate the mash, and ended with an OG of 1.042, instead of the intended 1.060. Fg was...

20 degrees temp controlled. They got to the point where there was a little bit of squeeze in the bottles and decided that was enough. Reckon they'd have done any more?

Shared a 72oz steak with friends once. Ordered it medium rare, but it turned up almost 2 inches thick. Outside wonderfully seasoned, but the middle was just a chunk of almost raw, unseasoned beef. Not sure anyone could eat 100oz of that.

A fortnight ago, my export Porter finished carbonating. I primed in the bottle, with just 3g of sugar in each bottle, as I didn't want my porter to be too carbonated. I bottle in PET 500ml, and after 14 days, they're still not hard. There's definitely pressure there but I can squeeze the bottle...

Neither did he. It's one of the reasons he quit. He said people would just pour naga extract on everything. I quite like this guy - I used to love man vs food, but as you say, it's a massive waste of food (and animal lives). He's still doing these videos at the moment, which I guess he has to...

So I primed in the bottle, with just 3g of sugar in each bottle, as I didn't want my porter to be too carbonated. I bottle in PET 500ml, and after 12 days, they're still not hard. There's definitely pressure there but I can squeeze the bottle a significant amount. I'm wondering if I...

VAR was a farce last season, their decisions were massively inconsistent, with one challenge upgraded to a red, and an identical looking challenge not even looked at. I agree with @Linalmeemow that TMO is vastly superior, but it seems to be used after almost every try these days, and the game...

I made a SMaSH with Mandarina hops and when I added it to the FV I genuinely thought it smelled like the zoo. 4 days later it still smelled the same. 6 weeks later, it's quite drinkable. Not amazing, but drinkable.