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The buckets used in the UK are normally polypropylene, not polyethylene. PP has a significantly higher softening point. And generally the buckets are white and marked food safe. And they definitely aren't Home Depot buckets, because we have a different brand of large orange DIY store - B&Q.

If you go to Everett, visit Night Shift and/or Mystic depending on the styles you prefer as well as Idle Hands.

Back then (well, maybe a bit before Prohibition really), radium was the key to health. Plenty other of adverts like that if you google image search "Radium toothpaste" or similar. Including some eye-opening ones...

A plastic bucket will let too much oxygen in over time, and may give you vinegar at the end. If you can, put it in a glass carboy (or a stainless keg), add some oak cubes. Leave for a year. Then pretend* that you are charging five times the price you would have for the base beer. *because...

Your hydrometer reading is the correct reading of final gravity. Refractometers and hydrometers measure different things - refractive index and density. Both are affected by the presence of alcohol in solution, but in different ways. Since we are all used to using hydrometers to measure...

Are you going to add sweet mead to dry, or the other way round? If you add 1 part dry to 3 parts sweet, I can see the alcohol level in the sweet mead (assuming that's why the yeast crapped out on you) killing off the active yeast from the dry mead as you won't have diluted the alcohol enough...

"Regular" garden hose fittings are really only regular in the US. Other countries use different standard(s), mostly BSP (UK and former dominions and much of Europe) based.

Yes, that should be fine. Just tighten the punch by hand to get it positioned so that it cuts all the way round the holes.

A month seems a little bit too long as a minimum to my understanding, gleaned from years of talking to the brewers at Milton (just north of Cambridge) and Harvey and Sons (Lewes), and my friend who has run the Cambridge Beer Festival for the past ten years (I am British, btw). I think they...

How long do you think bitter needs to condition? It only takes me about 10 days, grain to glass.

English Mild. Should be drinking in 7 to 10 days.

There's been some further research on converting refractometer readings to real extracts and gravities that disagreed with the Seanterrill calculator, particular under partial fermentation. This was in the July/August 2017 Zymurgy (a couple of issues ago) in the article "Revisiting The...

Warning: overly detailed nitpick ahead... Not really, what really matters is the amount of (fermentable) sugar and alcohol dissolved in the liquid. A hydrometer infers this via density, while a refractometer infers it via refractive index. Both have potential issues - both are confounded by...

For zero character, only bitterness, go with CO2 hop extract. It's now my default for bittering.

Although seeing if your smackpack swells does pretty much the same thing.

Yeahbut, if there's a separate firebox and the smoke never gets to the pizza, why not use clean burning propane gas?! I'm obviously easily confused by marketing...

I think yeast vitality and pitch temperature is at least as important as pitch rate. With a fresh smack pack, smacked and swollen at the correct pitching temperature, pitched into well oxygenated work at the same pitching temperature; you may be pitching healthier, more awake yeast with less...

I don't believe so. None of the 20lb ones for sale in the local hardware stores are sold with the valves off, and I guarantee that places like Home Depot etc. wouldn't assemble and purge entire pallets of them before putting them out for sale. They should ship purged with nitrogen or similar...

Given the "Coal-fired Pizza" restaurant chain that is opening around here, it seems that yes, yes there is. In what way is pizza cooked over coal supposed to be appetizing?

Thanks, those look like useful options.