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This is what I was thinking, although I didn't realise carbonation would help as well. Thanks for your help, I'll give it a go.

Hoping for something nice and easy to drink over summer, I put down a Coopers Pale with their recommended beer enhancer/sugar mix and some recultured Coopers bottle yeast. Fermented at 19C, and now it's been sitting at 1006 for a few days, so I figure it's done. But tasting the beer out of the...

I had it bad out of the tap once too - was terribly sour, I just assumed they had an off keg.

That was the plan - this weekend's spending was going to be big enough already.

Excellent, turns out I don't need to buy a thermometer this weekend then.

I've read in some places that with cold steeping you need to use more grain? Has anyone else found this to be the case?

I tried to set it up, but apparently the wiki software doesn't allow tables, which makes everything a little complicated.