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Ta. This is one of the downside of having memory problems.

I made myself some rather spicy Chicken Tikka kebabs the other night, and in anticipation of the assult on my taste buds I invested in a few Bottes of Cobra, which IMHO despite its general blandness goes well with spicy scran. On pouring the first bottle I noticed a good hit of an aromatic hop...

Went to take a sample this morning (Day 7) and she is still bubbling away incredibly slowly . Granted could be Co2 coming out of solution, But im gonna leave it another 3 days to make sure its stopped before I take another reading.. As a Scottish/Irish ale yeast its going to have to deal with...

Im on a mission to have my Corny stable filled with beers and lagers all in the 3 to 4% Abv range. As a youngster this is where the ABV of pints in this is part of Scotland used to sit in pubs, before the fashion for 5% + kicked in. in the early 80's anything 5% was considered rocket fuel...

Following the temp rise its still going but its slowed to a crawl. Im going to draw a sample on sunday. If it looks like it stopped

That was my first port if call. Disconnected it. Let the line depressurise . Put the QD back on yhe keg 24 hrs later and boom the guage went back to where it had been. Indicating the keg held pressure

i have in the past checked the Co2 ines with starsan and I gave the 30/70 lines a spray when I first pressurised it and no bubbles at that time.. however over the last couple of days the pressure that was in teh lines has dropped to zero so Im fairly sure my issue is with a join somewhere in...

never! id rather run dry... lol

Finished fermentation. Im a low ABV try to drown myself with beer kinda guy. For me its all about the taste not the falling iover. Lol

See what you did there .. Bubble .. Co2 🤣 I think she is still cooking. Compared to last night the bubbling is more intense this morning. so fingers crossed.. Im going to leave it for 3 days and take another reading..

woo hoo.. I bumped temp up to 20C and Im seeing a tiny, tiny bit of activity. i dont mind tiny as long as it keeps going I just wanna nudge it down to 1.013 for 3% ABV..

My gut is saying give it a feed, say 500g of that Glucose powder I have and get a few more points ABV out of it. keg it and get it drunk. Then start round two. increase the Base malt a tad and do a stepped mash at say 63, and 68 mash out at say 72 and see what happens.. im only needing 3.2...

I brewed a Scottish 60/- at the weekend and it was mashed at 70C so Im not expectimg it to ferment forever , pitched it with a packet of Crossmaloof Beoir ale yeast and it got off to a vigorous start here we are 3 days from pitching and its come to a grinding halt at 1.017 from 1.036 OG..(18C...

exactly! and the only way to check the reg is do the 140 mile round trip and attach a fresh bottle.

ta..

🤣🤣🤣 Whats really annoying is I have been reopeatedly giving it a scoot of gas, turning it off for teh last two weeks. for some reason a couple of days ago I left it turned on.. anyhow can you check my rationale here. last night I saw the guage had dropped after I pored a sample pint off, thats...

very useful, how do you deploy your roast/ black elements . Mash, cold soak, warm soak, late addition to Mash? Im thinking of using 5% Carafa Special 3 in the mash with 1% Black malt, cold soaked liquor added to the boil

its 30/70 nitro, not C02. The charts say 40psi @3C . and frankly it was pouring lovely just like draught Guinness,

I hooked up my brand new 8L 30/70 Cylinder to a brand new kegland mix gas regulator and fed it to a single corny two weeks ago @40psi ... tonight the flippin gas bottle is empty... !!!!! i must have a flippin leak.. and its a 140 mile round trip to get a refil..... flippin raging... And in...

Ok Im on a Quest for a less bitter dark beers like 60/-, milds stouts etc.. I like my dark beers smoother than Slinky McVelvets Cashmere Codpiece.. Now Im led to believe that mashing too much Roast / speciality malt will produce astringency in the finished beer, Anyhow I stumbled onto something...