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Anyone know if you can connect a soda stream machine to an s30 hambard type gas canister?

I can't avoid dropping to near /under 40c for such along period overnight (which my mash tun - would drop to after 4 hours). Placing a whole tablet of campden would do nothing to stem the bacteria? Any further suggestions? :pray:

Update: I have syphoned some of the trub from the primary vessel, and have been rapidly growing a starter for my next brew, which proves that the yeast is still alive, furthermore, since syphoning off some of the trub the primary vessel activity seems to have increased somewhat :wha: SLOWLY...

Hi, What's the verdict on mashing and sparging on one day and boiling on the next, as I'd like to give this a try?

Definitely a conscise and constructive lesson in handling yeast for me, thanks all, that's what I like! :clap: :hat:

OOPs! Just been observing the past 20 minutes or so - no activity :( and we're clocking 11c. I'll leave alone, and won't invite another yeast strain, hopefully there is some activity going on despite a lack of bubbling at present?

Many Thanks for the advice so far :thumb: My conclusions from it is that I have (a) probably lowered the temperature prematurely, instead of leaving it longer at the 22c mark, then lowering, or (b) suffered because of the lack of starter. Regardless of which it is, the final product will take...

I pitched at 22c as per instructions, and when signs of activity started I dropped the temperature down to 14c and eventually 10c by 16 hours in if I recall.

my middle name is 'vague'! OG - .52 FG - .13 Current SG - .29 No starter, just smack-pack - 2124 wyeast Bohemian Did not oxygenate Fermenting at 10.2c Pattern so far has been gradual onset of fermentation after three hours, then fair activity till end of second day, then sluggish bubbler...

What do you rate as being worth being patient with - one bubble every 6 minutes from a lager primary on the fifth day (whilst only dropping .20 gravity points). Is this a sign of impending but slowly evolving life of a bohemian lager, or is it a sign to order some more yeast and re-pitch to get...

I often leave mashes for a standard 90 minutes (and is this too long?), top up and do a second batch sparge with near boiling water, as the temperature tends to drop rapidly - brings up the point of for how long and at what temperature is enzyme function lost/ harm done?

Maybe stating the obvious, but have you made sure that the bottle priming temperature was held for a minimum of 10 days, with a good tip being to use one plastic bottle as a tester bottle as one of your bottles, so you can measure pressure. It is unlikely that all the yeast has fallen from...

It had crossed my mind as it is something I've done when making a wine in the past, but I was not sure due to the lager yeast - thanks for that ....I've just given the beast a jig around, so I guess we'll see by tomorrow :thumb:

Made a brew last Thursday and it seemed to take off with the wyeast Bohemeian yeast after a slow start. Temperatures have varied between 13.2 - 8.1c. It has literally stalled today, as 8.1c temperatures were recorded, and I've taken the vessel to a warmer room where it is showing very very...

In the persuit of laziness and alternative methods beyond batch sparging I've been looking into the 'no sparge' and the 'brew in the bag' AG methods, and they both seem to be worth a try - being that there seem to be time saving and conveniencies with both methods (as well as some negative brew...

All went well with using a hop bag instead of loose hops yesterday, but as soon as I'd turned my back on the nicely draining boiler it had emptied in double quick time through the standard hop filter - with the cold break material! Lesson learnt - pace the output to a dribble next time so as...

Cheers, that looks good to me....grain bag...gotta get me one of those as well! Thanks guys :thumb:

Hi, I'm going for a brew day tomorrow, and was wondering if anyone has used a hop bag for their AG boil. I'm thinking of doing so tomorrow for the first time, as I've been having difficulties in draining the maximum wort after the boil due to hop population at the filter. Is this an idea...

Many thanks for the guidance -will do :thumb: ...washing would be taking the sediment into a bottle with sterile water, waiting 24hours, pouring the clean part of the liquid into a subsequent bottle, then taking the clean part of this ...is that right?? :wha:

Thinking of doing a couple of lager variations whilst using one Wyeast 2124 Bohemian pack, and wondering would I be better in sealing the primary after emptying all but the bottom residue from my first brew and wait until I make my second brew in two weeks time (so that I can ditch straight on...