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Rockeye84, Why do you need to keep topping up the boil? If you know what your boil off rate is, put that into your brewing program and sparge until you get your pre boil volume. If you've got the boil off rate right, you should have pretty close to your required post boil volume at the end of...

My father bought this for me at the Castlemaine Farmers Market. Was a bit over carbonated and prickly on the tongue to start off with, but once it settled down it was quite nice.

I used a protractor and a compass. No phone apps or fancy stuff.

I made a cask breather from a new LPG regulator even though I don't use it anymore it certainly did what I wanted it to do. I removed the fittings that were in the regulator and retapped the inlet thread to 1/4 inch NPT and the outlet to 3/8 inch NPT. As you stated above, it was a bare...

These photos show the BigW pot that I use in my single vessel system. I used a 4 inch grinder with a 1 mm cutting disc. Not sure what a grinder costs these days but the discs are only a few dollars and I only used one disc so not overly expensive even if you have to buy a grinder. Don't get too...

These photos show the effects of whirlpooling while the wort is hot, and whirlpooling after the wort has been chilled in the kettle. Even though there are 2 elements, a pick up tube and a return arm, when I whirlpool while the wort is hot I get a good cone formation. I use a March 809 and...

Are you whirlpooling while the wort is hot or are you whirlpooling after chilling in the kettle, ie- using an immersion chiller?

If you are getting a compacted grain bed due to pump suction maybe an underback could be useful. I've seen them used in some micros.

Not with the Urquell I didn't, but I had a few Scotch eggs and pork pies at the Great British Beer Festival.

Unpasteurized Pilsner Urquell straight from the tank, in The White Horse, Parsons Green. They claim it is direct from the brewery to the tank. Certainly tastes fresh and has a lovely creamy mouthfeel.

It was around 25 years ago so my memory of the king Keg barrel is obviously up the ****. Thanks for clearing that up.

About 25 years ago I visited a friend in London who used one of those King Keg fermenters. The beer was fermented and served from the same vessel. Had a tap at the bottom and a CO2 bulb in the top lid. I think it may have had some sort of dip tube as well. Are you familiar with those Sean?

Sean, Took this picture at the GBBF 2 weeks ago. Even though all casks were in view all ales were served via beer engines. Some of the bars had over 40 beer engines in a row,and all connected to the casks behind. Only the ciders were being served direct from the cask. In pubs its a different...

Have just finished 3 days at the GBBF. Spent yesterday with Mr and Mrs Lagerbomb. If you have an interest in real ale this is the festival to go to. Over 900 ales and ciders and not a hipster in sight. Friendly people and great ales.

Try Eaton Laser (Superoo on AHB), great service and product.

Nice dog.

None that I can spare, sorry mate.

A comment just to say how good the service is from Chris at Eaton Laser. Ordered tags late last week and arrived yesterday. Great quality and service. Cheers Chris

If you make a good connection you won't have any problems.

That was Byron Bay Brewery not Stone and Wood.