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I've been thinking about this recently, and there's a business near me that regularly gives away wooden pallets for free. Wouldn't take much to knock up a few boxes from some pallets and a bag of nails/screws. I think I might try it out when I have a spare day.

Cheers guys. Wow, Jackie Rager eh? That's awesome! It's not quite done yet, but I have tested a couple of samples and its really, really good. Mellow, chocolately, slightly raisiny and velvety smooth. The "needs more hops" thing is actually my signature. I usually prefer hop forward beers like...

Lol! Thanks man, but I really don't mind - I haven't actually got any kegs yet. :cheers:

Ah cool, cheers guys. Yeah, I want to run 2 kegs to start with, so looks like that's just the thing. No bids either, so could end up with a bargain :thumb: I'll definitely look at getting the CO2 detector. Safety first and all that :)

Al always though some pork scratchings look like toes! :lol: Another vote for proper pork scratchings from me. We once found a really hairy one. It was absolutely covered in course hair, so we made it the forfeit for a drinking game :sick:

Brilliant, that's just what I needed to hear! Great insight. Well chaps, I think that's all the encouragement I need! I'll have a look at what I need to source :thumb: Would this regulator be any good? http://www.ebay.co.uk/itm/Beer-Gas-Regulator-co2-/141133046626 Seems an OK price.

I reckon I have space for 2 kegs plus gas, but another fridge in there just isn't practical. Too much other **** in there! Most of it isn't mine, as we rent our house. Maybe in the future, if I convince the landlord to bin the two knackered washing machines! I don't need refrifgeration though...

I think I'm ready! I was more worried about the complication of having the kegs in my cellar, so if I want a couple of pints, I'm having to go downstairs and outside to get beer. Then, I can just fill up a big bottle and serve it that way. Is it easy to fill a large bottle from a picnic tap?

Sorry, this might be a long one, but I want some of your input to try and rationalise my thought process! I've always bottled my beer, and never really taken the time to understand what's involved in serving from a keg. To be honest, I thought that, for my situation, it might be a PITA. But...

I'll add that there are a couple of absolutely superb lower alchohol beers out there. Magic Rock Simpleton at 3.0% and Kernel Table beer that was 2.8%, now 3.3%. Both fantastic and taste much bigger than they are. The trick is getting body and flavour into the beer. There are a few things to...

Sorry - just edited my reply - yes, ideally you should. It prepares the yeast for osmosis and you'll find you'll get a much better fermentation. It's dead easy. 1. Boil water 2. cool it to 35C or so 3. pitch yeast into it 4. Swirl around 5. Leave for 30 minutes 6. Pitch into wort.

Rhetorical question :D In which case, may we suggest you rehydrate it? Your beer will thank you :thumb: Boil and cool some water to around 35C, sprinkle the yeast into it. Swirl around and leave it for 30 minutes or so, then pitch into the wort.

I assume that's a dry yeast (It's not one I've heard of). If so, just take it out now, or before you brew. It'll warm up to room temp in no time. Are you going to rehydrate it?

Great response! That's how all these things should be dealt with; with a sense of humour. Then get the heavies in!

^ :lol: And then my GF would have redecorated the room with my innards. Pretty much lose-lose!

Well, I've ordered a 1 litre borosilicate beaker. The dimensions are about right to fit in my fridge, and I'll just use foil over the top to stop anything falling in. I'm only going to do this if I know I'm going to use the yeast quickly, so I'm not bothered about long term storage.

S-04 dry and Wyeast 1098 are reported to be from the same origin as WLP007 (Whitbread). There's no dry equivalent to WLP090 that I know of, but others might be able to pitch in on that.

You could try WLP090 - San Diego Super yeast. Or alternatively, WLP007 Dry English Ale is the yeast that Stone use for most or all of their beers. It's an English yeast, but it attenuates really well and will probably give the beer a little bit more character than US-05.

Hehehe. That would've been the sensible thing. I actually spooned into a sanitised 1 litre pyrex jug. I should have just kept it in there and put foil over the top of that. :lol:

Here is a perfect example of how not to topcrop yeast. As you can see, this idiot (me) has chosen to put too much top-cropped yeast slurry and half fermented beer in a conical flask that is far too small. It was in the fridge too! :doh: I give up!