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That sounds really interesting and I feel a wheat beer coming on this week :cool:

Still thinking of books and to be honest there is not one book that will give you the information - I learnt most of what I know by talking to fellow "owners", breeders and sensible sites on the internet (as with everything on the web there some real **** advice out there). What info do you most...

Well done you and welcome to the club: First of you don't need a cockrel for the girls to lay eggs - and trust me unless you live in the sticks (we do) your neighbours won't thank you and might even get the local council on your case. Second: whilst the chickens are new to you and presumably...

Oooh they DO count nice stuff and i'm just racking of last years cider this weekend :-) Not made a mead for years though ...

Yikes Steve, I thought my 2018 Christmas beer at 14.1 was at the limit (damn good beer and thats to quote various mates that are gagging for me to do it again). However, the wife remembers it for a different reason (it blew up in the garage at the second stage of fermentation and the stain is...

oooh you'll have to stick us in when you get a chance - its Newby, TS8

Oh yes please +1 looks like an excellent peice of kit

It changes for the style, the extremes are if I'm making a larger type I just want the best possible efficiency and step up AND down for about 3 hrs total if I'm making a christmas type beer I want the 'malty' character so deliberately don't mash them out I'm still playing though and listening...

well if anybody is interested I have some nerdy references now and will send them if asked (they are boring asad1). I'll try and condense the common and most appropriate bits into an answer as to why some people get squiffy quicker than others but there are so many factors its not easy to pin...

Steve, his comment was that they are small enough to be able to do things properly and they don't have to worry about residency times yet (i.e. they are not yet churning the stuff out 24/7 so not under pressure to release the vessels asap). I must admit I've just got into the habit of it now and...

One thing to remeber with this is that the boiling will remove all the CO2 and indeed reduce the alkalinity as you say - however, beware that sneaky CO2 ... if you leave the liquid open to the atmosphere it will literatly suck CO2 back in again so use it quick otherwise you will experience a pH...

again OMG YES - as opposed to straight drunk with ethanol these higher alcohol generally don't clear so quickly in the body so last longer and can give you a nasty head ... - again I'll need to dig at some literature but they are not really desirable as alcohols apart from aroma / flavour they...

OMG YES !!! You can get all sorts of alcohols in home brew - you intend to have just ethanol but you can get traces of methanol (now a days yeast is better understood and that tendancy has been 'selected' out), propanol isobutanol amylalcohol and when these combine with organic acids in the...

hum scuppered that thought then - way to quick for an impact from sugar loading - must be one of the other factors then, but as you use a commercial malt its unlikely to be from the malting and correct cooling of the wort - you'd need to be putting boiling water direct in the tin of malt for...

I really like the brochure and it all looks very professional - I wish you lots of success with it

Life is way too short to be serious (unless you're paid to be) so drink beer and enjoy

May be you should make better beer:laugh8::laugh8::laugh8::laugh8::laugh8: sorry couldn't resist ...:coat:

Hey I taught my wife to bottle beer properly and by God she's good at it athumb..

(my caveat on the Triton recipe was actually more for humour as of course somebody would try it and I'd rather they be safe and ask rather than "play" and get it wrong - but your right human nature and all that)

Clint no problem, we all need to be grounded and a sense of humour is a bonus - you and chippy always make me smile