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I'm in the UK and want to take my home brewing into the garden as my stove takes a while to get 6 imperial gallons boiling. Does anyone have any suggestions for gas burners that can get 10 gallons boiling "quickly" and where to buy them?

So I was at another homebrew club meeting the other night and as per usual it was held in a local craft ale house. I've now been to a few of these places that have sprung up everywhere and i can't help noticing that all, I mean, all the beers are not clear. Not one. Now I know Vermont yeast is...

So after having a read of various articles I saved some wort from my last brew, diluted it to 1.028 and threw in some flowers from a blossom tree in the back garden into a sealed jar with an airlock. For 3 days, nothing, then bubbling, cloudiness and lots of activity. My question is, how likely...

So I'm going to do a SMASH partial boil but....instead of adding the hops to the wort I'm going to add to the water I'll boil then cool the night before, adding that into the boiled wort to, a: Cool it and make volume and hopefully, b: Add in the hop flavour, aroma, bittering etc The style is...

I've had a thought, dangerous I know, that I could secondary in a pressure barrel and if I left it long enough I could drink straight from it? This I thought is just like cask conditioning only a step earlier and without adding extra sugar. Is this possible, good or does anyone do this?

I've brewed a really pale beer a few weeks back and for the first time used Clarity Ferm. While it Is clearing, it is taking a long time compared to either gelatin or even just natural bottle conditioning. I wonder if anyone uses it regularly and what the benefit is? For the cost as it stands...

So I've just drank my last bottle of my first brew which was brewed 10 weeks ago. The whole time I've been drinking it I realised it was getting better but this last one was brilliant! It was a classic pale ale. I'm just wondering if there's a kind of go to as to which beers need how long to get...