E.S.B Stout Fresh Wort Kit by Baz @ 11, Jun 2005
This brew was made to 18L with a WLP004 Irish Ale yeast, brewed at 20*C for two weeks then kegged. A nice (and lightish bodied) foreign-style dry stout. It is pretty dry and has a hint of coffee (probably from the yeast). It is silky smooth and has a great flavour, but I would recommend only making it to the specified 15L or using a steeped specialty grain with extra water. Will make this one again next winter though.

E.S.B Irish Red Fresh Wort Kit by Baz @ 11, Jun 2005
This was made with the kit plus a WLP004 Irish Ale yeast. Brew temp ~20*C for two weeks, then bottled and primed with dextrose. A very smooth malty beer and creamy like a Kilkenny. Lots of flavour and this yeast has imparted a 'coffee' untertone. Excellent for chilly nights, they're not lasting long. Excellent value.

Muntons Bitter by Baz @ 04, May 2005
Made to instructions: added 1Kg pale malt extract (liquid) and used a rehydrated Safale yeast brewed at 20*C for two weeks in primary fermenter. Kegged and left for 8 weeks in fridge. Very full malt flavour, lovely smooth english bitterness that lasts and very clean on the palate. A very good quality kit for the price. Excellent cooler weather beer.

Morgans Stockman’s Draught by Baz @ 02, Apr 2005
Made using the kit, kit yeast, bodybrew blend and 250g extra dextrose, plus 20g POR finishing hop. Took ~1 week to ferment at 21*C. Kegged for 2.5 months and this beats anything from Tooheys from the tap at the pub. Heaps of flavour, a good strong draught for a hot day.

E.S.B Bavarian Bock by Baz @ 18, Mar 2005
Brewed this with the kit yeast (saflager W34/70) at 16deg for 2 weeks, final volume was 15L. Left it to lager for four months and it keeps improving with age. A little sweet early on, but dries out and is a bit cleaner finishing at 4 months+. A very complex-tasting kit. An excellent brew, good for savouring on a cold night.