Search results

How about a Sierra Nevada type clone? 95% MO 5% crystal OG 1048 FG 1008 Cascade as only hop. Bitter to about 35 IBUs and then a late addition for flavour. Yeast US-05.

A quick update - didn't take anything apart in the end. Tightened some of the twist connections on the keg "diptube" where gas enters and this seems to have done the job. Gas lasted a couple of weeks and at least a whole keg (hopefully some left over). I had put water into the cooling chamber...

Ah, thanks. May not be the source of issues for me then. Strange. I've put in a new bulb, without a keg, just to see how long it lasts. Very securely tightened it. Fingers crossed

Do you remember if the pipe came off relatively easily? I couldn't pull it off with pliers and didn't want to damage it as it seemed very much fixed in place. I guess I could cut it and hope there's enough length left to push back into place.

In my experience, as long as it's sealed, milled grain will keep for quite a long time, vacuum sealed or not. I use my vacuum sealer to just seal grain (no vacuum) as it makes a mess of the vacuum sealer with the "malt dust." Obviously freshly crushed it best, especially for malt forward styles...

I decided not to be tight, and just ordered a box of different sizes. Will give it a go this weekend before adding a new keg

The sizes I mentioned were before being shrunk. I measured the tube (roughly) and it was just over 1mm as far as I could tell. Probably should have ordered a mix!

Ok thanks, ordered some 1.5mm and 2mm heat shrink tubing. If I mess it up, hopefully I can just cut it down and reassemble as before so I can return it if needed. Don't have a heat gun, but hopefully a hairdryer may work.

Thanks for the reply Richard. That's interesting. Irritating that it needs modification out of the box to work correctly. Could you explain how you fitted the heat shrink tubing? I just had a look at the tube from the bulb and noticed it can be loosened and tightened. I just tightened it up a...

A very old thread I know but just wanted to check if anyone was still using these dispensers? Any thoughts on the gas leaking? I inserted a new 16g gas bulb towards the end of a keg so only used to serve a couple of pints. It was turned off whilst the machine was empty for a few weeks. I've gone...

I would pitch it personally. You've basically made a starter now and can pitch a good amount of yeast. For the style of beer you're making, a good bit of residual sweetness will work well.

Starter is a good idea usually, as you don't know how the yeast has been stored and shipped from the states. The 1469 may have had sufficient cells where as the London ESB may not have when pitched. A starter will help with consistency. What was your mash temp?

What type of beer are you usually making? I'm sure there a various opinions on when a closed transfer is required. In my mind, it's more important when brewing very highly hopped beers like a NEIPA. If you use a tap or a syphon to transfer from fermenter to keg, there is no need to pour the...

I've always lagered in the bottle as I don't have a second vessel and can just put the crate in the shed and forget about it for a few months (in winter) for lagering. Not traditional, and perhaps I would change method if I had room or were kegging the beer. This way also seems logical to me if...

I've certainly had a change of colour in light lagers before to a more golden ale type colour and didn't notice any particular off flavours myself. Pink tinge sounds odd though.

Understandable. Over 3% isn't too bad for the style. I don't know much about kits unfortunately, hopefully someone will be along shortly that can help further. I think after 2 weeks it is probably done. Raising temp and rousing slightly can't do any harm. I understand that some kits do often...

Change of colour could be oxidisation. Normally that would mean it gets darker , not sure about pinkish. What do you mean you mean transferring from primary to secondary? Was this when you packaged into the keg in March? Or you recently moved from primary to secondary?

Sounds like it certainly got started. Hydrometer reading 1.000 in water at calibration temp (21/15c)? Was this an all grain recipe? What temperature did you mash at? What was the OG?

I would have thought orange peel at the end of the boil would work well. I'm not sure on quantities though as only ever done this with a wit beer where the character should be subtle. You could also consider mandarina bavaria hops which supposedly offer orange flavours. You could also consider a...

I came across this when I was looking into how to add oak flavours to my last stout which I thought was interesting. https://www.themaltmiller.co.uk/blog/exboariment-oak-ageing-products-part-1/ https://www.themaltmiller.co.uk/blog/exboariment-oak-ageing-pt-2/ Think I draw the line at the...