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Lost interest then:lol:

Where's the dog gone?

Up to you. It'll take about twice as long to cool as the 25m length i.e. 20-30 minutes I reckon

I can't imagine that the difference in temperature between the outside wort and inside wort will be very different. Also can't imagine what difference it would make in the 10-15 minutes or so it would take to cool it down.

I would definitely go for the full 25 metres. If each coil is 40 cm in diameter you will have about 20 coils total in the wort. Maximum cooling area and fastest cooling is best for the cold break. I've got 18 coils on mine and only use a 16 litre kettle.

Have a look at this thread for wiring info. http://www.thehomebrewforum.co.uk/showthread.php?t=51855

If I owned a brewery, I wouldn't have employed any one of them either They couldn't tell an IPA from a porter, knew nothing about beer and didn't understand the ethos of the company. I wouldn't have employed them through recruitment consultants either. I think I says loads about the...

Oh, and the hints and tips were more to do with running a small brewery than home brewing and getting your head around the popular accepted wisdom, most of which is nonsense.

Absolutely no idea what any of these are but I suppose that's your point :lol:

I know the feeling

55 years on this planet and I've never been to Manchester.

The other half introduced herself to someone at Loughborough Beer Festival yesterday afternoon and asked if he made home-brew, as I did. Turns out it was John Wood, the original founder of Oakham Ales way back in 1992 (she has a habit of dropping herself in it. She went into the Post Office...

Punk Syphilis!!!

Gotta be Fullers stolen from a bottle Bengal Lancer. It's the only one amongst my liquid yeast collection, that I keep ready to go at all times. These rest need a starter made before pitching.

I'd email North Cotswold Brewery and tell 'em the pub are selling their beer in dreadful condition. They may refuse selling their beer to the pub again. It's making them look bad and a small brewery is more likely to care than a big one. No point in emailing Hobgoblin. They wouldn't give a monkeys.

My boats name, Narrow boat, Pickles Number 2. Pickles in a jar looking out onto the world. Nothing too complicated.

Am I the only one who gets excited when, 24 hours after extraction, I shake my newly extracted bottled yeast jar, crack it open and it makes an escaping gas sound. This evening, I even give a little whoop. Especially satisfying where I really don't think it'll work. Sad, sad, sad. Sorry.

I would say bleach, but there again, I'm just a spokesperson for the chlorine industry:whistle:

If you have the Greg Hughes book, the one in there really is the basis for a good English IPA.

Strangly, I would agree with most of what you said. However: I think you would be hard pushed to get rid of so much yeast by any fining method as to affect carbonation.