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a shank tank may be your answer : https://www.thehomebrewforum.co.uk/threads/carbonating-and-dispensing-from-corny.105236/#post-1283561 you could carb with priming sugar then dispense with a shank tank. i have done it it works. btw welcome to kegging it changed everything for me. also...

Several Malts And Several Hops - no ?

looks very tasty

we started to see an uptick about 2 weeks ago here in the states on the east coast. but its pretty mild.

have kits improved - yes. but also i think the turn over of a lot of these kits improved. its harder to find a kit thats been sitting on the shelf for months like they used to. any fresh kit with dechlorinated water and temp control fermentation will make good beer. even with kit yeast.

thisiswhyyourefat.com

a kid

https://x.com/i/status/1808947924685950993

yesterday i turned this: into this : beer battered fish and chips with my own munich helles. she was surprisingly tasty for the size. all thats missing is the greasy newspaper and smashed peas. it was delish.

exactly

just ferment straight apple juice and back sweeten with cordials to get the flavor you are looking for. works much better IMO. also add tannins (in the form of strong black tea ) and acid ( juice of lime or lemon will work) and add nutrirents. most yeasts even cider yeasts dont like...

i started brewing outside this spring and will not brew indoors again. no wife no kids no complaints. 9 AM is epic!

my vevor aio (which is the knockoff of the klarstein) has a whopping 7.2 liters of dead space. it takes afew brews to figure out how much the boil off rate is how much the dead space is and how much the leftover is with the trub after the run off. i find the dead space doesnt matter that...

transfering beer used to scare me due to fears of oxidation but with closed transfers its really not an issue. i have found using PET bottles with carb caps and tee pieces or the new oxebars you can easily transfer beer to a serving vessel without oxidation using the keg as a brightening tank...

this . sodastream is a great entry to kegging. thats how i started. but i have discovered there are other non traditional ways to dispense beer from pressure rated vessels. there are also non traditional ways of obtaining and using co2. a shank tank makes and stores co2 for line cleaning...

yeah try to keep the lines away from the back i find that they can freeze up if leaning or very close to the back where the condenser or whatever it is called is. i find if you wrap your palm around the line for a minute it will melt the ice in there.

in the states supposedly we drink our beer much colder than you guys "across the pond" as you say. in that vein i think we mostly use them over here to turn fridges into temp controlled ferm chambers. i drink my beer ice cold like 34-36 degrees ( again 2 c for the other side of the world...

I got mine at 25 psi for two weeks now. No loss of pressure. I use it to move beer and purge kegs and lines and jump beer etc. When I first did a pressure lager it didn’t hold cause I didn’t tighten one of the carb caps. My fault. I really like having the free co2 production. I definately...

i love these. i have two one i use as a pressure fermenter. i already pressure fermented a munich helles in it and it came out really great at 70 degrees !. the other one i keep as a shank tank for pressure transfers line cleaning and jumping beer to minikegs for taking on the road. SHANK...

i love my vevor electric aio. 35 l its the same as the klarstein right down to the model number. dm-n 30 it no doubt is the same as the klarstein. i was seriously looking into that model when i had some extra money in my pocket . i was considering to get the cooling coil for it also...