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I've started writing a beer diary documenting my homebrew ramblings and beer related tales. I'd call it a blog, but blog sounds too millennial. If you have a spare few minutes, please give it a go. It's all in reverse chronological order, as is the nature of these things, but because the posts...

That's the reason I asked.

I nearly forgot... Thank you!

Sounds nice. I'm also going for 19th century 'stale' beer. I need to be more patient, do it, then learn from it. I'm keen to bottle early to free up the fermenter, but I think I need to sit it out and see what happens before worrying about quantity!

Champagne bottles is a good shout. Thanks again :-)

Ah, I see. Very interesting. The one I'll be buying is the White Labs strain. Apparently maximum attenuation is 85%. I will be having a dedicated fermenter for them.

Ah. I assumed Brett C was Brett Claussenii! [emoji851] I'll look into the glucoamylase enzyme. I'm not hell bent on it being dry, but I'd like to get it into bottles to free up the fermenter. Thanks for the help :-)

Ok. So if I brewed a beer and got a fg of 1.012 then added Brett C, how much further will it go, roughly? And how long does it take? I want to be able to bottle relatively quickly and let them age without a risk of bottle bombs!

Do all Brett strains munch remaining sugars till the beer becomes bone dry? Beersmith isn't adjusting the fg when I include Brett so I'm questioning what I thought I knew!

Just checking I understand this correctly: if I pitch S04 and add Brett Claussenii once the S04 has finished, the Brett will chew away on the sugar until it has reached its full potential? Also, does this contribute to the alcohol? It seems obvious to me that this is a yes, but Beersmith is...

Naked oats are huskless oats. Golden Naked Oats, like you say, are different (and yummy!)

I might go with the beersmith prediction (Or just a little over) then if need be, partially force carb. It's Probably better than over carbing!

Hmm... Beersmith is telling me different. What am I missing?

Can someone explain to me why I need less sugar to prime a keg compared to priming bottles?

As Co2 dissolves into the liquid, does it change the pressure in the keg? I applied X psi to my keg and left it at 2.2°c for a day. When I reattached my gasline, the regulator showed a drop of 5 psi. I can't find any leaks and have used two different spear heads so I'm ruling out a leak. Thanks.

https://www.bermondsey-beer-mile.co.uk/

There's the beer mile in Bermondsey, London.

Are you both moving your beer to the fermenter before it has cooled after the boil? I ask because, when I stopped doing that, a strange off flavour (that is never described in off flavour literature) vanished. Just an idea...

Woah! This is a thing? In the UK we pay a small fee, but this is usually just a glass deposit; you either keep the glass or get your money back. And the beers are cheaper than in pubs. It's never the same old breweries either. And they're generally over 2/3 days. OP: Nice idea for a festival!

I once did a beer with two revival ingredents: Cheveliar Malt and Ernest hops. One suggestion was "The Importance of Being Knight Rider" because of the play "Importance of Being Ernest" and the fact that a Cheveliar is a Knight. But then stuck with just "The Importance of Being" as they were...