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They were indeed outsourced and brewed off site. I may be able help steer you in the direction of the original recipes if you pm me.

Well not necessarily Dave70. The European honey Bees are after all imported essential workers and arguably competing with the native essential workers so not all may be bad if they are kept in check apparently. Definitely not good for the commercial honey and pollination industry though...

Yes I agree, a pic of the kegerator would be helpful! The pic posted above only shows a dart board, a hand drill, three sheep shears, two hedge shears, a coping saw, a keyhole saw, three Alvey fishing reels and a strange looking stainless steel topped big black box thingy with Keg King written...

Long blow off is the simplest solution. Forgot to say, my blow of tube is 10mm diameter. If you use wider diameter you could use a shorter tube. So long as the internal capacity of the tube can hold more than the water in the glass you cannot suck it back into the fermenter. Worst thing that...

Just use a long blow off tube. I use about 1.5 - 2 meters of tube into a glass of water on a 60L fermenter. The glass has never emptied or the water ever reached the fermenter. However I don’t normally chill below 10C -12C. Or you could replace your airlock with a blow off when it’s ready to...

No need to split the rhizomes, you can grow them from cuttings. When I trim back the shoots in spring I often stick them in a damp pot of soil keep them damp and they nearly always grow. I even had a load of shoots setting roots is a bucket of water but let them die as I had far too many and...

Thanks Mark, you clearly have a fair grasp of cask ale but I should point out the Shive/Hard/Soft Spile bit does not sound quite right. The shive and hard spile do not leak CO2. Well obviously being made of wood they would leak a minute amount but that is not what they were supposed to do. Only...

I have already explained above that spiles were used a few days before serving to release pressure ready for serving and nothing to do with keeping a positive pressure before then. There are no safety valves. Soft spiles can let in air and would spoil the beer if fitted in the hold of a ship...

Well hopefully MHB will chip in and explain it all to you.

Not sure if you are winding me up? Actually am fairly sure you are. The wooden spiles inserted into the bung-hole were usually only inserted a few days before serving to release pressure ready for serving. Nothing to do with keeping a positive pressure before the cask was due to be tapped and...

For sure oaky ******** is a modern concept or at least trend. But are you suggesting the key to preserving beer in a hot ship hold, on the way to India for several months was pitch lined casks?

This is not correct. It is true that commercial breweries mostly pitch lined their casks but not all. Small breweries and home brewers often did not. Even these days wine and beer casks are not pitch lined.

Ha Ha, not "nearly every brewery" either! It was a relatively slow progression. Times and ways just changed. Not as quickly as things are changing these days.

Oak casks were not that bad Mark! They were not really abandoned by every brewery as soon as an alternative was available. It was a relatively slow transition with most breweries. The transition was mostly because trades like coopers became more scarce as aluminum and stainless steel casks...

Hard to see from the picture, but could the deposit be rust from using an angle grinder to cut the top off the keg without filling it with water first? Is there a slight pitting on the bottom of the pot?

I’m not sure what a fully inflated polypin holds but I would guess about 20L to 30L. I used to fully inflate a polypin with CO2 in around half hour or so from a 60L fermenter.

I have used 20% in Irish stout along with 10% roast barley. Use a high diastatic power Ale malt with high % of unmalted.

Well the guys on Pro Brewer are nearly right. In a commercial setting CO2 from fermentation is not ideal unless filtered but for us home brewers it is fine. Home brewing can be as simple or complicated as you want to make it. The trend these days is to copy large commercial brewery methods as...

Tinkering is half the fun of home brewing.

Can’t help with your CO2 connections but why would you worry about running out half way through bottling? It’s not necessary to purge bottles anyway. If you did run out what is the worst that can happen? You would just end up with a few un-purged bottles that you could prime and carb naturally...