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I used Photoshop to mock that up. Private message me with an email address and I'll send you the file with the layers so you can alter it.

Only premium and lifetime premium members are able to post images which are not url based. So you need to source something online, which many people find a hassle...

You may or may not get a lot of help with this as not everyone on here can post attachments.

Ahhhhh, that's great info Jaded Dog. I've always rolled my yeast over to a new batch within a week and made a starter well beforehand so there's been no worry about it having died. So how long do you figure you could keep a thouroughly rinsed yeast sample?

Hmmm, I've done this before and only washed it once. I found it made no difference to fermentation or taste to the second batch. I'd say rinsing it once will more than suffice. Heck, I've taken to not rinsing it at all now and still found zero difference but maybe that's just me. Anyone else?

As I said, the water here is neutral. Looking at the 2005 water analysis I see there's only 1.4mg/L of Sulfates. This means I would need to add 60 mgs of Sulphates to reach the levels of Burton water. How this converts into tsps I have no idea and would have to weigh it.

Yup. I think they knackered the extract version or possibly it was lost in the transcription from the original source to the online recipe. I know we have really neutral water in Vancouver so I'd be interested to try adding some Gypsum just to see what the end effect would be. Maybe I'll just...

Here's the link to the recipe: http://hbd.org/brewery/cm3/recs/01_91.html Thanks Schlenkerla, I guess it makes sense to add a little sugar when Boddington's is a rather bitter ale. Agreed, it is a rather small amount in any case. I find it interesting that this recipe also calls for brown...

Actually another question has arisen. This recipe also calls for adding 3 ounces of white sugar. Why not just add more Extract? ps.Thanks Homebrewer_99

I'm looking at a Boddington's clone and I see the creator of this recipe adds gypsum. I doesn't say when to add it and I'm wondering when to dump it in during my extract/grain brew session. Any ideas from someone who has succesfully employed Gypsum in a brew?:drunk:

Regardless of the reason(s) for the lack of hangovers, I'd like to raise my glass to all you homebrewers on this eve of St. Patrick. I'll be sucking down a mighty amount tomorrow evening and I hope you do the same.:mug:

From www.heartlandhealing.com Chemicals in commercial beer?“In a barley malt brewed beer, the protein structure is there because of the amount of malt used. What mega-breweries do is use cheaper grain such as corn and rice to cut cost. Light beer especially is an industry creation. It lowers...

The waitress and bartender where the ones responsible for the writing on the chalkboard and then they took to defensive arguing saying there was nothing wrong with serving .038 litres when a pint was ordered and advertised. I hold them directly accountable for their actions and their tip...

Alright look at it this way. What my friends received was closer to a bottle than a pint (.038 litres when a bottle is .033 litres). If you ordered a pint, and in Canada outside of Quebec we use Imperial pints (.568 litres) more often than US pints, and you instead received a bottle would you...

rdwj do you tip when someone brings you three quarters of your meal and makes no effort to make up for it?

Wow, nice personal attack. At what point did I "piss on the waitress"? After working in management for years I know that the number one hardest customer to please is the one which says nothing and walks away pissed off. You have no chance to rectify the situation which they found...

Alright, a post on another one of the forums here got me thinking about my biggest gripe when it comes to drinking in establishments around Vancouver, British Columbia. Maybe you can relate or have similar stories, if so please as therapy to my beer drinking pysche, provide them below. Here's...

My brew buddy and I have a saying that goes something like this, "If you didn't take a dump in the wort, it'll probably be okay." This saying evolved out of numerous screw-ups over our first year of brewing as newbies without a mentor. Each and everytime we thought we had knackered our latest...

I'm looking to buy malt extract from a malter rather than buying it from my local brewshop which sells it at a premium. I'm located in Vancouver, British Columbia so any other Canadians please give me some advice if you have a source which you buy from. I'm wanting to buy 250-500 pounds of...