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There is a podcast on the brewing network from the Jamil Show on this here. The brew was not 'cloned' mainly due to not paying attention on the brewday and the yeast is notty IIRC. Worth a listen and the porter recipe is supposed to be great too. EDIT * and the recipe is also here

And batch sparging video HERE

With that size cool box you could batch sparge which is even easier

I haven't got the book, but I have done Mysterio's SNPA a couple of times - very very close. :thumb: Recipe pack sold by The Malt Miller. It uses Lager Malt. US Pale Malt is not as malty as MO, so Lager malt or a mixture of MO:Lager at 50:50 works well apparently. You need to use Pale...

A lot depends on how often you are going to use a particular yeast. If you brew say 5 brews a year using WLP028, for example, then splashing out £30 (£6 each time) per year on liquid yeasts is a lot. You can also make a 2l starter from a vial and split that for storage. Also you can...

+1 to Aleman. Just done this using 2 loops of yeast (TV3) in 10ml then to 100ml to 500ml and to 1.25 l. Pitched today for a 23l brew :smile: Slant back in fridge for later brews

You can lose a lot of heat through too much headspace in the MT, and underneath. If you don't already, sit your MT on a blanket and put foil over the mash with bubble wrap or polystyrene to retain heat in the mash, and then cover with blankets etc.

looks good! You shouldn't make the grains tight in the bag though. Best to use voile over the edge of the pan so you can give the grains a good stir and extract all those lovely sugars :grin:

If you search "strongandco" on YouTube there is a good video showing you what to do

Good luck with the impending! As for SWMBO calming down, that will never happen! :grin:

Thanks GA

For those that do not BIAB, do you need to add your sparge water at a higher temp to bring the temp of the mash up owing to the heat loss overnight?

Just got a cool box for a mash tun. Can you batch sparge doing an overnight mash? And do you mash out? Cheers

Have done Mysterio's recipe twice - fantastic and a favourite :cheers:

Nisbets tend to have them cheaper after the summer. I assume a supply/demand issue