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  1. M

    Krome Font

    Hi, I recently bought a Krome single tap beer font and it came terminated with a 1" AF hexagonal connector on 3/16" ID PVC hose. I have a Corny keg which is currently dispensing via the fairly rudimentary party tap that comes with the keg (which fits on the quick disconnect via 3 lengths of...
  2. M

    S30 Refill Adapter

    Any idea how to tell if the bulk bottle has a dip tube? It's a 6.35kg item obtained from Adams Gas.
  3. M

    S30 Refill Adapter

    ...anyone know if the SodaStream and S30 connectors are the same?
  4. M

    S30 Refill Adapter

    Hi all, I recently bought a Cornelius keg which came with a CO2 regulator and all the other bits and bobs except a CO2 gas bottle. So I sourced a 6kg bottle for a very reasonable price and the whole rig has just been instrumental in the production of my best ever lager (well, a healthy dose of...
  5. M

    FastFerment Conical Fermenter

    Hello all, I just bought one of these (the 7.9 US gallon version) and I see that I'm provided with a roll of PTFE tape to seal off the vertically-oriented entry and exit ports on the union valve (where the fermenter body and collection ball fit into it respectively). Having used PTFE tape on...
  6. M

    Pale Malt And Invert Sugar Equivalence

    Thanks for that. What I've tended to do is mix fructose and glucose 50/50 dissolved in a little warm water and added to the boil, rather than physically inverting white table sugar. Would you advise the latter method? Presumably I could invert brown or muscavado using that method if I wanted...
  7. M

    Pale Malt And Invert Sugar Equivalence

    Many thanks for your reply Obadiah. I have fairly simple tastes for the most part and tend to use mostly Maris Otter pale malt, 125-250g of crystal malt, occasionally the odd adjunct and Fuggles and Goldings hops. I get my yeast from either Wadworths in Devizes or Kettlesmith in Bradford on Avon...
  8. M

    Pale Malt And Invert Sugar Equivalence

    Hi, I have an old Dave Line (RIP) recipe book that I've used for 40-odd years and I've always had good results from it. However, more often than not, Dave's recipes include an element of sugar as well as the fermentable grains. I'd like to move away from using invert sugar in particular as it...
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