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With @Bribie G 's beautiful words, we now have a full list. Cheers everyone:

But how do we know it didn't finish at 1000 or 1004?

Choc wheat is an acceptable substitution to wheat.

Spreadsheet attached. Of course the 0.25% error varies with OG and FG (it's not linear), but that's for an OG of 1050 and an FG of 1010.

But still, how? You might be accurate, but I doubt it's that precise. If using a hydrometer, only a 2 point difference (i.e. one line) on either OG or FG can throw your ABV by 0.25%. Double that error if you're wrong on both OG and FG. Even if you could get it to a 1 point difference, you're...

How are you measuring to 2 points? I wouldn't have thought any home brew methods are that precise.

For next time, I like my ABV's with 3 decimal places thanks Alan :D Mine are lucky if they get one!

It depends on what you do with the water when it exits the chiller. If you are just dumping it, then I would use the coil to do a prechill on your incoming tap water the ice. You can knock several degrees of it and get your wort coming out at pitch temperatures. If you are recirculating that...

Very specific, well done :D

What could possibly go wrong?

Best time of year to visit. Though Easter is pretty good as well.

Alas no, but I do have some matching arm chairs that could use a bit of fire.

Bring your chainsaws and we'll do some timber getting.

He's been beating this drum for a while. Hopefully he gets some traction.

Engineers mate, if it's not on a spreadsheet then it doesn't exist.

Winter swap.

paralysis. I have large vet bills to prove it.

I've updated the spreadsheet with some conditional formatting, so it should automatically turn green when beers are ready. Just waiting on @Zorco & @Bribie G to fill out their dates, and @angus_grant to confirm when his is good to go.

The leeches were suprisingly absent, usually it only takes a little bit of dew in the morning to bring them out, especially in the longish grass. You would certainly know by now if you had a big tick on you, it would hurt lot buggery and you'd probably be feeling the paralysis effects...

I've done a few recently that have gone alright. The first one was basically a mosaic pale ale, but fermented with Wyeast 3711 French Saison. 99.x% gladfield ale, handful of choc wheat, some magnum for bittering and then 100g late mosaic in the kettle. Entered it as a Beligan IPA and placed...