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Thanks to all for such wonderful news - it was as unexpected as it was joyous. I'm so happy I could cry. :lol: I'm desperately trying to build up such a large supply of beer that I am permanently drinking 6 months old brew (I don't use kegs, it's a $/wife equation which is a bit like trying...

The sterilizer had that (sulfur?) smell that sodium met has in dilution. The wort / ferment doesn't smell of it, it still smells like yummy beer.

Something seemed to go wrong the last time I attempted to post this. So apologies in advance if this one ends up somewhere it shouldn't. Anyways, lads / lasses, I have a big problem. Well several, but only one I am going to share today. Last week whilst racking my pilsener off the yeast cake...

I use an immersion chiller and water my (small) garden with that for about 20 minutes. That reduces the temp to the point when I add a whole bunch of sterlized ice bricks, which I use with a sterile glove to whirlpool the wort and drop the break material etc to the bottom. Stick the wort in...