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What has this thread got to do with Home Brew?

Because of the high turnover of cask ale at a typical Wetherspoon pub you normally get a pint in good condition. At £2.15 a pint (at my local Wetherspoon) it is a no-brainer - especially when most other pubs are charging anything from £3.50 to £4 for a pint of cask ale.

I suggest you use three quarters of a tea spoon of brewing sugar for every 750ml bottle. This beer will really improve after the first 3 months.

As a brewer of kits for a number of years I suggest you: (a) filter all of your water (a simple water filter from Wilko will do) (b) make a robust yeast starter to get your brew off to a quick start (c) try and maintain a temperature between 18 and 20C when fermenting I have had some poor...

Pop to Wilko and purchase some Gervin Ale yeast as a backup.

Rehydrating dry yeast is always the preferred option if you have the time. It might also be worth siphoning the wort into a new sterilised FV before pitching the yeast.

Rather annoyingly beer kit manufacturers rarely give you enough yeast to guarantee a successful fermentation. As you have added LME to the kit and have a starting gravity of 1065 it is possible the yeast was too stressed to see through the fermentation to a lower final gravity reading. Assuming...

What yeast did you use?