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Just started kegging. How long will my beer keep in kegs?

Me too. Why not?

Yes. Got it wrong. I have some hop pellets left over. Do you think I should up the 3 day dry hop or leave as is?

Oh ****. I’ve just reread this. Think I’ve mixed up the recipe. It reads 7 days 80g mosaic and 3 days 80g of citra galaxy and mosaic. I thought after 3 days and after 7 days but maybe it means 7 days before and 3 days before packaging? Annoying if so.

Looks good! What psi do you set your spunding valve to?

I have stuck an airlock on it this time and am going to put it under pressure after 4 days. Can still flush with co2 though I suppose. Next time no bags.

I’m probably worrying unnecessarily and next time I don’t think I’ll bother with magnets or bag like Leon suggests!

Yes magnets. Maybe you’re right and it’s more effort than it’s worth. Why flush before out of interest? The Brewfather recipe calls for about 250g on day 3 and 80 on day 7.

So I have two dry hop additions and have stuck them both separately to the inside top with magnets ready for post fermentation dry hopping without introducing o2 to my neipa. One due in 3 days (bigger) one on 7 days (smaller). Problem is the first is a pretty big bag and the bottom is in the...

I'm brewing this weekend and doing a NEIPA recipe from Brewfather. The recipe includes an addition of Gypsum of 5.2g. What I did last time (with that SN clone) was just add the gypsum, CaCl and lactic acid from the recipe without any reference to my own water profile above. I also use campden...

Bargain. I have one and have started topping up to counter boil off and get larger batches. Haven’t quite perfected it to maximise final volume. Think it’s 27lt to the max line.

I would be interested to hear if anyone has given fermenting under pressure a real go and given it up as detrimental or pointless. On the plus side the equipment was cheap and it's pretty easy. I'm certainly looking forward to replacing my syphoning and bottling with closed transfer to a single...

I’m also really enjoying a mixed case of beers from Pressure Drop brewery in Tottenham Hale after a recommendation and figured they brewed under pressure but I could be wrong.

Ha! Is it the emperor’s new clothes? I hadn’t realised it was controversial. I’ll give it a go for fun (fairly inexpensive experiment at least) and see how it comes out. I was persuaded by this: http://scottjanish.com/fermenting-dry-hopping-pressure/

I’ve got my Sierra Nevada clone in my new fermzilla all rounder today. Long day. It doesn’t fit in my beer fridge annoyingly so will ferment in my kitchen again. At the moment I have an airlock in. I do want to try fermenting under pressure. When should I switch out the airlock for the plastic...

This is my water profile if it’s accurate (from internet). Any advice on what treatment I should use. I have the ingredients for an all grain Sierra Nevada clone I’m going to do this weekend.

One question remains though. Is it possible to drink a 6% beer 2 weeks after kegging without it tasting rough?

No way, I bought that book in bed before I went to sleep last night! dry hopped at c.20C just sitting in the kitchen. Have just bought fridge and inkbird so next time will be controlling temp. tbh I joined this forum recently to try to improve my method so thanks for your advice. next time...

Dry hopped 300g in c.20 litres. The recipe only called for 150g dry hop but I chucked in what I had. Green as in all the beers I have made have been a bit rough after a couple of weeks and have improved significantly after about 4 weeks. I assumed that high percentage beers would need to...

https://www.thehomebrewforum.co.uk/threads/disappointing-hop-flavour-aroma.72138/#lg=attachment9461&slide=0 Doesn’t give the answer but some useful tips