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Mix them all up together and go up the guts.

I believe his had his teeth fixed. So now his wallet's rooted. Dirty old mouth.

Papaya, cherries, tumeric, ginger etc. Might as well light the incense and start chanting with crystals placed strategically aligned with the rising of moon and venus. It's a serious affliction that over time can cause serious problems. That colgout makes you feel like "a poisoned pup", but it...

I've opened screw-tops after many years that have perfect seal. Only issue I ever had was a dodgey batch of caps from a company that should have had better quality control considering how many years they've been in the Australian homebrew market. Screwies are all I use and have done since cocky...

Allopurinol, at a rate prescribed by a doctor after having your uric acid levels checked. Can still get attacks but not as severe as red-hot football-foot. Kidney stones are the most dangerous issue I believe. A few AFDs might help. It's a prick of thing.

Donald J Trump. What can I say? I have really never trusted anyone who doesn't drink. Can you imagine playing ball with him as a kid? He probably didn't play with local kids. HE FIRED THEM ALL!

I have always rinsed off sodium percarbonate. Is it considered "no-rinse"? Taste can play tricks on us sometimes. There's a thing called "cellar palate", that's if a wine-maker for a length of time only drinks his own wine, weird things happen to the palate. In my case, I recently thought my...

Like a bunch of old sheila's at sponge competition. "Plain flour must be sifted with the right hand or it doesn't rise properly!" Many roads lead to Rome. There's more than one way to skin a cat. Lots of stuff works fine for lots of people. I might do a trial run using just detergent and rinsing...

Keeping a brew diary is the go. I'm often amazed at how a beer can change in taste over the months. Although I drink my lagers after a few weeks in the bottle, they are definitely better after 3 months. Drinking too much of the dregs in the bottom of the bottle can cause diary. (That would be...

Statesboro Blues Allman Brothers Live.

Welcome back to the craft. You always gotta ask questions. I wish more people did. We have nothing to fear but ignorance and bad jokes.

When I said some bottles may of been over-carbed, I meant they produced abundant foaming head. Back in the day, if a barman poured you a beer with a copious head, you would ask if you got got wafers with it, ala ice-cream sundaes. Goodluck with your carbing. And yes, do both, laugh and research.

Have you tried using post-ferment finings such as gelatine? Cold-crashing before kegging or bottling.

I use the brewers friend one and put in the temperature I fermented at. Never had an issue. Mostly now I just look in my brew-diary to past brews. Saves a trip to the computer. Funny to think now about funnels and teaspoons of sugar. Back then, some may have a bit over-carbed. "Do you get wafers...

And now for something completely different. 2 sachets of 34/70 sprinkled into 23lts wort within the prescribed temperature range. It seems to work just fine and dandy. I do it at 15deg and then take it down to 12deg.

I've done it before, with the same idea you have. I wouldn't do it again because the sprinkle thing is so easy and simple. Some will say that dry varieties shouldn't be used multi-generational. What I mean is that it's just another complication that is unnecessary. I suppose I shouldn't say...

S-04 is an English ale yeast. US-05 is an American ale yeast. If you are going to use a dry yeast, why "go off the reservation" and make a starter instead of using the product for what it was designed for? More work for no increased benefit. I re-use dry varieties, but initially I just sprinkle...

I agree with Mark about no-rinse. The kettle is my best buddy in rinsing away meta-k (temporary fermenter storage). Sodium percarbonate is something I wouldn't want at any amount in my beer. I even rinse Phos-acid solution out of bottles with water before filling. Maybe that sodium carbonate...

I simply boil my sugar with a cup of water, let it cool, then rack the beer onto it in the bottling drum. A gentle stir with sanitised spoon ensures the sugar is blended. I don't think that they'll be under-carbed but may be a bit oxidised. Good excuse to drink them quickly! Then again, who...