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How soon after brewing did you drop to to 4 degrees? I usally stick at 12 degrees for two weeks and decant then drop to 3 or degrees. Anyone else the same? Sent from my GT-I9505 using Tapatalk

Voted leave but full well UK cannot and will not leave EU. Autumn general election will put that to bed. Sent from my GT-I9505 using Tapatalk

It's an old argument but valid. Should I bottle or keg? My lager is clear, strong and we'll founded but sweat. I really don't want to add sugar but bottling requires it and leaves a deposit. So what's the next step?

It's just water. Is there a drought in that London or does the tap water taste of ****?

Looking for a good red wine recipe for the spring/summer. Most mine end up as dessert wines, any tips on recipes? Giving AG lagers a rest until autumn temperatures

Lagering? ?

Labatts Canadian or Orangiboon, not sure I spelt the last one correct though. Both **** poor but cheap

Definitely the dream but serious question is your sales skills. You may love brewing but hate sales element. It's very competitive out there especially if you step on the big boys toes. Good luck tho

How does conditioning differ with beer against lager. I brew lager nice and clear but it often lacks fizz after 4 weeks in the shed around 3 to five degrees. Should I add yeast with the sugar or leave at room temperature for a while before cooling down to 3 degrees?

Very interesting comments as I've considered changing sugars for carbonating. I know my lager is crystal clear when bottling but after a few weeks I end up with a powdery white layer at the bottom of the bottle which I assume comes from the granulated sugar I use. Would using candy sugar reduce...

Guys, Newbie here. I have started brewing AG lagers and have successfully brewed a Belgium lager and a German pilsner but I would really like to brew a spanish or Portuguese cerveza. I'm bit unsure about hop selection and crushed malts. Any suggestions?