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Lager's one of my best "keepers". In bottles kept in cool out-buildings i have no problems with 12 months +. It tends to be consumed before the end of life. I struggle more with ales, as they continue to dry-out in the bottles and become over-gassy.

Preferred watching your diagonal carpentry joints on Twitter - very nice job! There's only so many times you can get excited about a bucket of dry malt :-)

Let's hope you've got a sachet of US-05 on-hand if it doesn't! Nice brew kit, but where does the BBQ come into the process? :D

Bung your summit in a 5 mins, or even flame-out. Won't alter the bitterness appreciably, but a lovely aroma hop. If you're going for an addition at flame-out, don't be cautious either - 50 grams won't harm it, but the aroma will be much improved. If you can dry-hop, even better!

It is...... BUT.... if you think you're going to be using the barrel regularly, suggest go for a 2" cap with an S30 valve (looks identical to the one you show, but doesn't have the centre pin) and stump-up for a refillable S30 cylinder - much more controllable; especially when the barrel is full.

I'd keep your eye on the pressure in those bottles if you're not going to drink in the next month. You either lifted quite a lot of yeast in bottling, or the beer was still active. It won't do any harm to the taste; just suggest opening one occasionally to check.

No-one's mentioned beer....... 200g of flower heads (as few stalks as possible) dropped into a pale ale at flame-out - the absolute business - will be doing mine on Sunday.

The S30 on my cornie replaced the gas filling post as mine's got a plastic lid. That said, there's a very small amount of flat stainless to seal onto and i had to cut away the black rubber. I also had to make a fitting tool out of a cheap (soft) 24mm socket with a piece of flat bar screwed onto...

Give it a good rouse with a sterile stirrer maybe?

That's an inside temperature - yes agreed, i'm not going to be in my shorts and sandals in the garden at the weekend :-)

Agreed; been using sugar for 30 years. If you can't find a problem, there probably isn't one - aka - if it 'aint broke, don't fix it!

Look out for your cold room for next winter. I've got an unheated north facing porch which holds a pretty constant 10 to 12 degrees in winter. A dark fleece over the fermenter keeps the light out and gives even more temperature stabilisation. My primary has a thermometer in the bung. I...

Sounds an absolutely perfect start; can't fault you. Thin bleach is OK provided you make sure you rinse it very well. No issues with frothing, it will die-down, and blanket of CO2 from the fermentation will give protection. Whereabouts are you - I have a spare crown capper (assuming these are...

As someone on HBF once said of US0: "it'll eat your kitchen worktop" Yes it's entirely normal, and those are the SGs i'd expect to see at bottling. Don't worry too much about the output, US05 is an excellent yeast. It also harvests very well; I'm just fermenting a second American Pale with a...

Suggest you try to identify it from the appearance and aroma of the cones in late summer.

Yes, I'd spotted them with some interest, as i've got a number of misfit crates of this type which are good for the old pint screw-in top lemonade bottles and also take Fischer 680ml swing-tops. Be keen to hear your feedback on them. Maybe we could have some Home Brew Forum commemorative...

When we're pressing, I'm pretty sure there's yeasty scum happening as the juice is going into the fermenter, but we've always added a know yeast to be sure.

Step cutters are for the steady- handed. A 21.5mm hole can become a 30mm crater in the blink of an eye. ;-)

Not quite, but close. We had a batch of marmalade (oranges and sugar, not a tin) that wouldn't set. We diluted and fermented. The best I can say is that it was pleasant drunk as a wine spritzer with tonic. As your other respondent says, Seville are a very bitter orange. However, if you had a...