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All good points above. But I think oxidisation is a huge one with the early fading of hop flavour and aroma. That flavour can be achieved in bottle conditioned beer, just look at Kernel, but it’s usually in canned and force carbonated beer. Kegging, oxygen free transfer from fermenter to keg...

How much would you like for the books please? (posted)

Would you take £70 for it? I'm in Highgate, I could collect one evening next week. I'm new on here, but have plenty of eBay feedback, or am happy to talk on the phone if you'd rather.