Jim's Beer Kit

WA I agree. But for kits and as a finishing hydrometer they're great.
I have a Wilko one as well, but use a refractometer for pre-ferment as I do AG

Just bought the last Krome bar from Norman. Where did you get the 0-15 gauge from Barneey, please?

The Wilko ones are fine, but if you want a hydrometer with a better scale get one of these from the malt Miller.

robbarwell wrote:Due to the lack of Citra available..could this be brewed with Cascade

You can use any hop you like. It would no doubt taste great with cascade

gobuchul wrote:I have used pellets without a hop spider loads of times with no problems.

I do have a filter on my boiler though.

I have a filter on my boiler but it blocks. Depends on the filter and often the diameter of the boiler

Pellet hops seem readily available eg BrewUK.

If you BIAB use the bag for the hops during the boil, or any other nylon bag. I use pellet hops all the time without issue in a hop spider using a BIAB style bag.

...or just save your recipes to an external hard drive / cloud storage...
A US homebrewer who was on an exchange used Brew Toad and said it was good

http://www.the-home-brew-shop.co.uk/cgi ... ml#SID=157

Apologies it now says out of stock

You don't need a "London Profile" as per Beersmith. I use BS for building a recipe, but I would never use it for water.
What is your own water profile? If you live in a "hard" water area your water may be suitable. But you wouldn't go far wrong with the "profile" suggested by Orlando

I've only used it once so far without flow meter. But I tuned it on near the surface slowly and I could see small bubbles. I then lowered it to the bottom of the wort. Very fine bubbles/foam appeared on the surface. I think it's more trial and error. The Vermont ale yeast took off really quickly in ...

What size tubing are you using for your oxygen setup? Looks like you have a piece of 3/16 off the regulator, then a 3/8 to 3/16 reducer, and then I'm not sure. Getting my pure oxygen setup together now, so would like some pointers. I set mine up recently. I got 02 from welduk with a regulator. Link...

Don't add sugar to the yeast. Just hydrate it in tepid water (cooled from boiling) and it should go creamy in 20-30 minutes. Then pitch

Your last point Kyle about racking to achieve the correct condition and not fermenter space accords with my local micro, who incidentally has 3 FVs but generally only uses 2 of them

No it wasn't. Bingham's Vanilla Stout is the Overall and Speciality Supreme Champion. Titanic took Silver in the Speciality category.

I did the recipe a few years ago and it was great. Lager malt is more akin to US 2-row than Maris Otter