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It's funny how real spam manages to stick in the forum ^^^^^^^^ Even if it has revived an old thread. :nah:

Well it's no wonder your blow-off is blowing off. A 90 minute ferment is pretty fast ! I suspect your yeast will be well and truly dead too :shock: :wha:

Send some samples and I'll be the judge of that ;) Worth a listen, if only for the comedy factor of popcorn in beer! Interesting stuff how the Mercan influence is catching on in the media here in the UK. Good to hear that Old British brews are being revived and reported about also :thumb:

What temp are you fermenting at?

One thing you could try to determine how far the fermentation will go is the fast fermentation test as described by Kai Troester. I'm trying this at the moment to see if it will be worth the small amount of effort doing it for each brew.

I wonder if that explains why it has darkened :hmm:

+1, I had a Wherry kit stored in the fridge doing nothing when my AG batch got infected and binned, couldn't be arsed with another AG brewday straightaway so got the kit on the go which I'm now enjoying, otherwise stocks would have been critical :shock: Brewing a kit after so many AG brews...

5g Woodfordes Wherry 10g Accidental ESB 1065g total :cheers:

I agree with this, but we are in the tiny tiny minority that know our beer, the rest of the population know fcuk all about it, other than it tastes like beer and gets you merry, we the tiny minority, unfortunately, cannot change the world, we can only forge on with what we know and seek out and...

If you want an almost hassle free computing life then get an Apple Mac (oops what have I done now). I'm not bashing M$, it continues to provide me with a living at work and has done for many years, but for ordinary home users, who don't want to tinker, who want a simple to use, hassle free...

Looks like a nice wheat beer and sounds tasty. Surprised at how dark it is for your grain bill, did you boil for longer or is it just the camera?

Looks like Golden Syrup is partially inverted sugar already? It doesn't state what the blend ratio with sucrose is though..... Golden Syrup Wiki

Even the word 'Artisan' sounds pretentious a bit like Harry Enfields 'I saw you coming' shop in London, selling any old tat for a massive price to people that don't know any different but think they are getting something unique, different and special. Sounds like it might come from a Medieval...

So apart from canning and autoclaving, what else can be done with this beastie ?

Haha It's brilliant that someone has made a connection between brewing, kite surfing and sinus problems HTF (how the ****)!?! pure breaking bad that is :)

Now you're asking REALLY dodgy questions with a potential multitude of complex answers :) A keg and a cask are different beasts and both have various ways of serving from them, cask ale as in CAMRA 'real ale' can only be served naturally aspirated for it to be 'real' (I think there may be...

I've haven't used a counter pressure filler so can't do a comparison but I have the Blichmann beer gun which I think is the danglies. You can purge the bottle with CO2 before filling then fill and then purge the headspace before capping, all one handed!

I would say it's normal for this yeast. When bottling you can either rack from below the Krausen, or skim it (24 hours before to prevent big clumps messing up your bottling) You should be guided by your hydrometer, taking a reading each day to see what's happening. 14 days is 'about' right...

I brewed a Wherry kit, used Notty yeast, cold conditioned for 2 weeks and gelatine, almost crystal clear in the cornie after 3 weeks :thumb:

It helps. Not necessarily, however leaving it to cool overnight leaves it vulnerable to bacterial infection. More research needed!