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Go to the .ie site and buy in euros using paypal. strength of the pound against the euro makes them even cheaper.

Safale US05

Just to reiterate the above: DO NOT ATTACH this regulator to your corny. As stated it regulates the flow rate so effectively if you connect it up and leave it you would fill your corny up (albeit slowly) with all of the CO2 from the bottle (probably around 1000psi) = broken corny. a regulator...

Ok, let's go though this step by step. Did you measure the OG at this point? that is the only surefire way to confirm fermentation has ceased. Also you need some conditioning time in the warm for the remaining yeast to convert your priming sugar to CO2 and fizz your beer up! This would...

You'd be amazed at how efficient they are, 20cm sounds fine, it will also give you some space to swirl it around which can knock another couple of minutes off your cooling time.

:lol: you should put them into your beer. And why do you have hot toilets at work anyway...?

Howdy Bongo, and Welcome. I can't see exactly what you mean here; could you describe exactly what you did step by step?

Remember also that most speciality malts have a much lower if not zero fermentability. Therefore if you were only to use, say, 50% base malt then only 50% of your sugars would actually ferment. To put this into perspective if you start at 1.050 with a good yeast you might actually finish...

Thinking about this, sourdough bread starters are made by (I presume?) spontaneous fermentation by wild yeast, as they only use flour and water. Might be worth making a sourdough starter and adding it to a small batch? Sourdough starters should be easily available on google.

As others have said, nothing wrong with SO4, just not naturally very highly attenuating, coupled with a reasonably high initial mash temperature, which will extract a higher proportion of unfermentable sugars, and your grain bill with it's unfermentables, again, 1.016 isn't bad at all. Also a...

Hmmm, I'm not sure how fermentable brown malt is. But given the rest of your grain bill, I wouldn't be surprised at your FG being around that point or even higher with SO4. What temperature did you mash at?

Recipes board here is probably not a bad place to start... http://www.thehomebrewforum.co.uk/forumdisplay.php?f=62

Given that this is a porter, are we to assume a reasonably high percentage of less fermentable sugars? Chocolate, roasted barley, crystal etc, if so, along with the reasonably low attenuation of SO4, 1016 probably isn't too bad, I have an Extra IPA with SO4, which finished up at 1022 (albeit...

Forget those. Try Nelson Sauvin. Awesome for a single hop.

Along with all the above, remember that proper lager is not the watery, bland extra fizzy super cold stuff that comes 4 for a fiver from the offy. Lager simply refers to the cold storage (Lager from the German 'to store'), and covers a huge range of beers, from Bocks to pilsners. In reality you...

Hey Trunky (apt?) These guys, along with many others, sell new kegs to... wait for it... the general public! http://www.kegtopia.co.uk/ Should I be reporting them to the FBI or MI5? Or Miss Marple perhaps...?

Remember; you need strict temperature control if using a lager yeast, however you can cheat and use a clean fermenting ale yeast like Safale S05. Lager yeast fermented above about 14C will produce very noticeable off flavours.

90 minutes is just about perfect to bottle the previous batch....

S04 has an attenuation around 75% - While S05 is more like 81%. If you've used S05 then you're in the right ball park. The reason kits often get down further is the use of granulated sugar or the like which can be close to 100% fermentable!

Yeast can have an effect too. In a nutshell: DME is circa 90% fermentable So you can, with good conditions, expect to get 41 points down from 1.046 (90% of 46 is 41) however Safale 04 (for example) tends to attenuate to 75% so 75% of 41 is 31(ish) take that from your 46 and you are at...