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Although it depends on yeast and pitching rate, 2 weeks is fine for primary fermentation, if your pitching rate was high enough then you'll probably find fermentation is done in 7 - 10 days, but it never does any harm to leave it for another week. To leave it for a full month, I have done this...

Sierra Nevada Pale Ale, it was on special at a corner shop where my girlfriend lived about 5 years ago. I remember how odd it tasted but I kept going back for more. Still one of my favourites.

OK, just checking :D So to be beer it has to be: - Carbonated - Not concentrated much (?)

So by the logic presented here, Schneider Eisbock is no longer a beer either?

Bringing up a keg of my Czech Pils

How about Perle (hops), i've come across Pearl and Per-lay And 'Reinheitsgebot', everyone says that differently :D

I used to think the same as you The proper way is Fug to rhyme with Mug -gles

That would be an incredible beer bottle label

Mild's are almost always sold in casks, bottled versions were usually made slightly stronger and called Brown Ales. It's one of those beers that tastes quite vile if you carbonate it or even serve it cold, makes it seem much thinner and insipid than it actually is.

I think a few more weeks age at cool temperatures will help with the head retention. All of my beers have poor head retention until they're aged a bit. Even some PVPP can help. FWIW I don't think i've ever had a commercial lager that has held a full head of foam for more than a minute, even...

I go with 30% pils malt, 10% Munich, 60% wheat malt. A little hallertau for bittering. WLP300 yeast at 17C. I find the higher temperatures 22C and above make a very medicinal, clovey tasting beer. I find you get way more phenolics at the higher temperatures (contrary to what I see posted on...

You think? I thought the reason most of us use kettle elements is because of our 240V sockets. Bringing 10g to the boil with a couple of elements takes no time and gets a good boil going. I've got burners but I never use them, I don't like having to babysit them and/or running out of gas is a...

Brakspear bitter is one of my favourite session beers, at a whopping 3.4% ABV. It is full of flavour and doesn't seem like such a low gravity beer. Most of the beers I brew are between 3 and 5%.

It really depends on your yeast health and pitching rate. The big danger is crashing and filtering before the yeast have really finished. That said, I made a brown ale with WL British Ale yeast on Friday that is now finished and ready for drinking. I pitched a massive amount of yeast though.

I almost never drink during brewing now. Usually the most critical part is POST boil so you don't want to F this up. Usually i'll get everything cleaned up, the area that i've been weighing grain out, emptying the mash tun etc. The last thing you want is a mammoth cleaning task after you've...

Beer - Tap into the Art & Science of Brewing by Charlie Bamforth is a fantastic read, i'm surprised no-one really talks about this one.

I use Tinseth, to my taste it undershoots by a few IBUs, but on the whole, it is what i'm used to and what I work with.

Not much use. You need to 1) Neutralise that chlorine/chloramine with a campden tablet added to your brewing liquor, or carbon filtration. This is the most important step. 2) Test your residual alkalinity. You can buy kits from ebay to do this. Armed with this information you can use...

Caramel refers to brewers caramel, which is a colouring.

Brussels is a great place to drink beer, agreed Cantillon is well worth a stop. Good Beer Guide Belgium is the guide to get.