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Sympathise big time Kinley. Mine has been a nightmare so far. It's defo a pin valve tho if it's anything like my TT King Keg. I use little 8g gas bulbs which actually work really well and are only 3 or 4 quid for 10. Gas is the only problem I haven't had yet with my KK. I'm brewing a dark ale...

Yep, definitely. I rinse out the previous night's collection the next day. Then bottling day it's into the dishwasher with them. The time consuming part is rinsing them after so they don't have traces of anything. I will defo look into a bottle rinser in future.

You didn't sound confrontational, just added that in in case I did! :thumb: I've only recently (last 4 brews) switched to bottle priming so I'll see how it goes. I have my method down now tho. The only thing that takes a lot of time is rinsing the bottles! I use milk crates and prime all 40...

Not being confrontational. If there are drawbacks to bottle priming I want to know about them believe me. None of the advantages or disadvantages really ring true for my current method tho. I've seen it argued that batch is more reliable but what could be more reliable than measuring out each...

I do disolve the sugar in boiling water but it is still heavier that the brew. Scott, other than time saved, which is debatable and really depends on your overall brew method, what is the main advantage of batch priming?

I don't trust batch priming in this way. If possible I try to bottle prime with good old spoon and funnel. It doesn't take me much longer and I can control quantities in each bottle. I noticed when batch priming that some of the solution would be left sticking to the bottom of the bottling...

Yeah, like I say a vinegery smell :) I'm pretty sure this is what 9 out of 10 people who ask about a vineger smells are also referring too. Haven't had any experience with the oxegen exposure Rob mentioned luckily. Or if I have they didn't affect my brews in any noticible way.

+1 on that. If you're bottling straight from primary as you say drop the temperature for a few days before to firm up the sediment at the bottom. Makes it less easily disturbed. I'm lucky enough to have a spare fridge which I can just set the FV into for a few days then bottle directly from it...

Why are people worried about a vinegar smell? Ever had a look at what the main ingredient in Malt Vinegar actually is? I'll give you a hint... It's malt. All my brews have a vinegery smell if you stick your head in the fermenter :thumb:

Just wanted to point out that a glass that is wet or contains traces of cleaner can kill a beer stone dead regardless of carbonation. Ive taken to rinsing my glasses and leaving to dry well before pouring the first pint.

Mick, I don't trust batch priming any more, so if at all possible I try to bottle prime with a good old funnel-and-spoon combo, so it sounds like it'd be a hassle for me. Kegging would probably be a different story tho.

Longer ferment is good advice. And don't use bog standard sugar. My first kit was brewed with a 1KG bag of Tate and Lyle and it was waaay too sweet. Dextrose is easier for the yeast to break down.

Big yes on that. I brewed mine short and it still nearly blew the lid off. Most active I've brewed yet, although the Coopers Dark Ale is giving it a run for it's money right now. I'd also agree with Bottler on adding treacle at the start. I put 300g in along with the dark spraymalt. Was lovely...

How long was it in FV? If it hadn't completely finished fermenting when you siphoned then you could just throw the barrel into the warm for a week to build up some C02.

Interestingly enough the float had submerged. In fact the float had came off and sank to the bottom!! And the fridge was so cold that the stout had half frozen! Big solid chunk at the back of the keg. I know I shouldn't have stout in the fridge anyway. Not at that temperature. Disaster.

Never used them. The Coopers Original Stout review thread seems more popular so maybe ask those lads.

Second kegged batch (a stout) went into the Top Tap King Keg last month. I was convinced pressure had built up but when I went to pour off a pint at the weekend nothing happened because the flotation thingmy hadn't submerged!! Despite me drilling extra holes in it!! Really frustrated with my KK...

Might result in it being a little weaker, but I suppose that depends on how many litres you make. You can see from my post before yours the ingredients I used. I brewed a little short to about 21 litres and OG was 1.050. If you want it less fizzy then prime with less sugar. I used about 80g of...

Clumps still got eaten by the yeast tho, so no worries apart from the slightly off OG reading maybe.

In my first 7 brews I've only had DME go clumpy once so far. Would love to able to pinpoint exactly why but I can only giess that it was either the added honey made it more prone to clump or the water hadn't cooled enough, or had cooled too much...