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The common mangler type scratter with the stainless steel hopper I use, passes large apple chunks.The yield is relatively low. I can increase the yield to above 50% with a second pass through the scratter. Do other scatters give better results, without resorting to enemy additions?

It would be better to give it to the one who gets the least votes. Better still, give it to someone who isn't a candidate. This works well for our Head of State.

Should cider be racked off the lees into a second demijon for the malo-lactic fermentation before bottling? One might think that cider is akin to a wine rather than a beer, suggesting that bottling should be done several months later.

I found two bottles of this made in the summer of 2016 that had got hidden. Rather gassy but excellent chocolatey flavour.

I've come back to kit brewing after a long lay off and have noticed that the quality of the beer is much better. Does anyone know where this improvement has come from? Malt, yeast or otherwise? One idea I have is that people were fermenting at too high a temperature in the past. Have the yeasts...

Came back to home brewing after many years off. I'm surprised at the improvements in beer kits, equipment, software, information and, of course, helpful forums.