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A recent bitter using wyeast 1099 which is meant to be not as dry as 1098 actually was 1.003 by the time I had finished it. But it didn't taste bone dry. Whitbread ale 1099 Profile: A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale...

I'd say that 1012 is about the right finishing gravity for the 5 points ( my brew of it the week before last finished at 1012 as well), the english ale yeasts do seem to chug along slowly, that's not really a problem if it's going in a cask and having a short but glorious life. I do find if the...

Agreed price is high, usability low I took off the top carefully to read the paper instructions and found this was pretty much impossible to do without opening the juice bag. The premium stout was dire as well ( bought as a first lockdown panic buy as no grains available) . I preferred the black...

Not sure how the longer design is going to really prevent the krausen effect it will just stick to the side of petling ( container ) if it doesn't accumulate on the top. It won't be lid above a verdant IPA yeast ferment or a wheat beer ferment that's for sure. I'll stick to the Ispindels you...

Yes I did use the Philly sour, I used it to sour a sour IPA a clone of a Mitch Steele recipe Straight from the Tart. First 4 days at 28 celsius and then when pH had dropped to 3.6 I pitched in some opshaug kveik and bumped the temp up to 30. Certainly came out sour, cleared spectacularly fast...

@An Ankoù I haven't seen Tangerine Dream for sale down here, have just seen some Nectaron for sale.

@An Ankoù I'm growing my Tangerine Dream at the moment so won't know what it's like for a few months ( hopefully ). I've got the TD in a better position than the EKG which are taking a battering in the wind and rain and only about a metre tall at the moment. We'll see how it goes. I'll try and...

That looks cool.

Make sure ferment has fully finished before bottling and use this calculator https://www.brewersfriend.com/beer-priming-calculator/ ESB won't want many vols.

Slice of pool noodle works well to hold the tap open when you are line cleaning.

Trim the bit around the spout with fur and it could look like a real parka.

Find a diabetic and use their testing kit on a wort sample, should work.

Still not sure that keeping the taps cool is going to It will improve the first pour though a bit. @JDW81 I'm only getting those temps if the taps are in direct sunlight and the keg fridge is parked just a bit south for that in the spring and autumn.

You will always find that the first pour is more foamy to some degree as the tap will be warmer until cold beer runs through it and the temp drops. I don't think that issue could be prevented unless you had your taps inside the fridge. Only put the insulation info there for you as you wanted...

see my edit

Depends where the heat exchanger is on your fridge. If it has a black grille on the back then insulate the sides, top and door of the fridge to help it. Ensure good airflow over the condenser ( black grille). If it has the heat exchangers ( condenser elements ) in the sides then make sure you...

Routine cleaning of Carb stone I just put it in Starsan for a while before use then back in starsan after and then blow it dry with the oxygen and hang it up. Is that okay? This is a question rather than a rhetorical question or recommendation.

Sorry @Dilligaf666 I'm still working mine out and it's fairly modded from the original. But I'll get there one day, still a bit finger in the air most brewdays.

I'm collecting some orangina bottles, they are like weebles so shouldn't fall over.

Tick for the robobrew I started with one of these and it worked great for me, upgraded to a Guten 70 and that allows plenty of scope with batch size, strong ales and different ferments same mash liquor.