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This tastes fantastic. Hit this keg on the weekend and I'm really happy with how it turned out. Very easy to drink. Similar to Hoegaarden but different in its own way. Thanks again for the advice.

Just got a new 2TB drive along with new MB, CPU, RAM and GFX. I need to repartition my old 2TB drive to install the OS so I decided to format the new one first (it's a slower 5400 so I don't want to make it a boot drive). Well ~2 hours in my graphics drivers on the current PC have crashed...

Welcome! Pils looks interesting. No decoction?

MediaMonkey Default skin sucks though.

Welcome to the Brewer's project series on home crafts. Project 3: Art with beer You will need the following: Canvas Beer Issues (not strictly necessary but helps) Step 1. Set up canvas Step 2. Drink far too much beer Step 3. Drink even more beer Step 4. Lean forward and retch slightly...

Wowsers Zizzle, do you live in Middle Earth? :)

No we just do decoctions ;)

I rarely bother stepping starters at all. The growth potential of 3 litres of 1.040 wort is the same regardless of whether or not you add it in stages or not.

What jargon haters forget is that those of us who are involved in areas full of jargon use it as short-hand - it's got nothing to do with secret clubs. It's too much of a pain in the arse to go around the long way every time you want to make a point. Having said that, obviously allowances need...

Beerbelly has them. @DU99: Gelatine does not do the same job. Whirlfloc causes hot break and protein gunk in the boil to coagulate and fall to the bottom of the kettle. Gelatine sticks yeast cells together and causes them to drop out of suspension in the beer.

Maybe. The trade-off (apart from the risk of contamination) is that you may inadvertantly begin selecting against the characteristics you want. For example, if you crank up a starter and then pour off the spent medium and keep the floculated cells, you're selecting for higher floculating cells...

Nope. I've got older vials kicking around my fridge. Just give it more time to start.

Leave it. It should kick on eventually. The older they are, the less viable cells there are left so the longer it takes for you to see any visible signs of activity. I have vials of WY1968 in my fridge that are so old they take almost a week to show any obvious signs of activity.

Nor me. I was going to enter one or two but forgot to take the bottles with me to G+G last time I went. Can't be stuffed driving all the way over there just to lose a competition ;)

Put this one down today. Things I've learned: Raw wheat is hard and clogs mills :) Protein. Protein. Protein. So much gunk. Cubing cuts time on brew day. (My first ever cubed batch as all my fermenters are full at the moment.) Smells fantastic on the boil. Efficiency loss estimate was good...

Anathema We're here because we're here. EDIT: Just bought Opeth's Heritage on ebay. Honestly, JB, if I can search your site from my chair, what makes you think I'm not going to look elsewhere as well? $26 my arse.

Leave it. The honey will dissolve eventually. I take it from your comment on foam that the yeast have kicked on and are fermenting well? If so, it's all good. Put it away out of sight so you won't be tempted to keep fiddling with it ;) Good mead takes time. :)

How to light a bbq the proper way :)

I didn't really want to bump this, but I'm probably going to put it down tomorrow so any suggestions on the 42 degree rest would be great. Cheers.

Porter and pizza. mmmm