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ya, into the keg @ ~20*c or whatever the fermenting temp was & 270kpa (roughly 45psi) for 48hrs as the keg chills - no overcarb dramas, no shaking etc - lazy way. Use to wait a month or more with bottles, I can handle 2 days

I force carb my kegs in 48 hours, after that time the beer tastes better than 2 week old just carbonated bottled beer - I'm with Wortgames on this

Last one like this that I bottled I used the same measure you'd use for priming sugar/dex but used LDME instead to lower the carbonation & also to make it all malt

Have the following extract & spec grain brew in the fermenter atm... 4l boil (only have a small pot) 500gm LDME 250gm medium crystal 8gm PoR (9.1%aa) & 2gm Amarillo (8.9%aa) @ 60min (11.3 IBU) 10gm Amarillo @ 20min (6.8 IBU) 10gm Amarillo @ 10min (4.1 IBU) 1.5kg Extra pale malt extract stirred...

Another kit to try is Munton's Yorkshire Bitter, it's probably a little too bitter but it's nice & kinda similar - I've heard good things about the Royal Oak Amber ale but I'm yet to try it. I'm actually refining that Grumpy's recipe to suit my own taste ATM, a good starting point indeed...

what the? I thought it was on the first page, doh!

well if you're lactose intolerant... :D