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Quick and to the point fellas. Ta very much. My kettle is indeed 35L. The burner i have is very hard to regulate. The softest touch...and whoosh!

When boiling my 30 litre wort i tend to, almost always, cause a boil-over. Anyone have any remedies? I've read in the How To Brew (Palmer) book that you throw a few copper pennies in. If that's the case should i put a shed-load of pennies in? Thoughts?

I'm looking to replicate (or try to) the Badger Golden Ale. I'm a bit stumped as to what form my Elderflower ingredient takes. Any suggestions on it's format and the amount for a 25L batch?

Thanks for all the advice. The MR Malty contraption looks sooo sweet!

My extant metod of cooling wort down is to use a wort chiller. I'm considering purchasing a plate chiller to reduce time. Is it a good buy?

Thanks for the succinct and prompt replies lads. This helps me Sinkas.

I am about to compile a recipe for a Wit and intend to use Chamomile flowers. Has any one used them, and if so what type (fresh or dried) and what amount. Thanks

Thanks man. You've blined me with science somewhat. This will take a while to digest.

i'm a novice brewer and i'm finding out more and more that yeast attenuation is critical for producing a good drop. I currently use a large plastic soft drinks bottle for my starter. Results are improving already. I would appreciate some advice on the subject.