we used to get Landlord it one of the pubs i worked in.
It was a nice beer, but an absolute cunt to keep. We had 3 or 4 barrels blow keys, and it always took forever to settle. And god forbid you let it get warm.
( Windy Pig I'm naturally quite suspicious about the moon., Mon 18 Mar 2013, 13:09, 1 reply, 12 years ago)

Ahhh, in that case I might add less sugar before bottling.
Have to think where to keep them all that's cold enough...
(PsychoChomp, Mon 18 Mar 2013, 13:11, Reply)

buy a second fridge

( Windy Pig I'm naturally quite suspicious about the moon., Mon 18 Mar 2013, 13:14, Reply)

I would love a keggerator.
But the cost is probably about £100-£250 with korny kegs, CO2 bottles, taps valves, temp regulators etc. Which I can't really justify when I got into homebrew to save money.
(PsychoChomp, Mon 18 Mar 2013, 13:16, Reply)

i do my homebrew in the pub and leave it all in the cellar,
which was working perfectly, until the cellar cooler went down one weekend, and everything was ruined.
( Windy Pig I'm naturally quite suspicious about the moon., Mon 18 Mar 2013, 13:18, Reply)

Really? I've never had a batch ruined by temp changes. Can slow it down or speed it up too fast.
Ideally I'd like reusable kegs like these ep.yimg.com/ca/I/yhst-43357575186341_2253_962643497 so you can put one or two in a normal fridge without having a separate one.
(PsychoChomp, Mon 18 Mar 2013, 13:22, Reply)

well, it tasted like shit and i'm blaming it on that.

( Windy Pig I'm naturally quite suspicious about the moon., Mon 18 Mar 2013, 13:25, Reply)