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The Cuntry Brewer caps are made of a slightly thicker guage material than the Coopers and Bluetongue caps. I bent the handle of my bench capper using the Country Brewer ones on twist tops but the Blue Tongue ones go on much easier. Any of the online priming calculators will tell you how much...

Perhaps not all that weird but I once found something in a bottle of ginger beer that I assumed to be a bit of ginber that had slipped through the net. Rolled it across my tongue a few times before I figured out it was a big fat blowfly. :icon_vomit:

They already exist. Google Beer Machine 2000.

Ewww!~ :icon_vomit:

Nice tip Kev. The few times I've used polenta it stuck to the bottom of the pot like $#!& to a blanket and the extra water I needed to prevent this threw out my mash volume when I added it back to the main mash. I can remember from a few years back watching Getaway with Ernie Dingo doing a...

Roasted and coffee doesn't really sound like 3% Pale Chocolate malt to me. I'd be thinking more Toasty/roasty and brown as opposed to very dark. Also with that amount of columbus late, I would think it'd have a pronounced hop finish, but I can understand that amount of bitterness playing havoc...

I reckon the Cerveza can, 250g LDME, 750g Dextrose to 23 Litres and US05, or Notto if you have it, will get you pretty close.

Aim for about 35, I would. Less than 30 with a low AA noble hop might not be crisp enough. More than 40 would be too much. Adjust to your taste for the next batch and you're well on your way.

O.K I'll bite. Not the most experienced lager brewer but I'd go with 96% Pils and 4% Carared. Bitter with Saaz as per your O.P. Wouldn't worry about any additiional hopping myself. Mash at 63* for 45 mins then raise to 72* and rest 30 mins. Perhaps most importantly go for a good long boil of...

According to Mr. Malty it is the Guiness strain. http://www.mrmalty.com/yeast.htm

Hmm, 10min Imperial Bo Pils? Anybody tried it?

Does the ESB tin have any late hop flavour/aroma?

Yes. A VB label can taint a beer by being in the same room. It's getting harder and harder to find but there is another commercial brew called ld". Kent Old is worth a look if you can find it. It's more along the lines of a nut brown ale although I think it's actually a larger. Pretty good...

Don't bother. It's like VB with a handfull of roast barley thrown in as an afterthought. Really it's crap. You could be forgiven for thinking they really were trying to make it taste like ****. Save your money and put it towards a tallie of Southwark stout and a stubbie or two of Cascade...

Do you know the AA% of your hops?

Looks like a nice Helles waiting to happen. I'd increase boil and mash times to 90 minutes. Even think about a stepped mash if you are equipped to do it but it's no big deal either way. Also bitter at 60 mins as already advised by Yum Beer.

The exact method varies depending on who's doing it but usually consists of grabbing a few tins of malt extract maybe more depending on your batch size. Steeping some spec grains. Sparging your spec grains. Adding your liquor (collected sparge water and runnings from grains) to a big pot along...

The effect of oats on smoothing out beers is in my experience exaggerated. If it's smoothness you are after an extract brew would be the way to go but with enhanced quality comes enhanced work... If you want to do it there should be some recipes in the database that can be converted to spec...

Simple. Dry hop all your beers with 100g of POR and you'll never get Botulism.

The night they drove old dixie down/Johnny Cash