@Snrub i had this problem a couple of times. In fact ive a fermentor that looks very suspicious at the moment aswell.... Key give away is that all the krausen has fallen from the top and their is a lighter Layer of beer at the top. ive a fermzilla. I treat my water for chlorine(campden tablet) i...
i used to be called "wifey" to alot of my friends due to the amount of nelson mandella i used to drink. Kroney was always my favorite however. i went off nelson when they went from 330ml x24 down to 280 /75 x 20. i acctually mailed them furiouse that they had reduced the size of the bottles and...
I sanitise. Then add email. Then calibrate the water temp with a real thermometer. And sg to 1.000. It always fails to send a link and keep me updated.
On a galaxy
Greetings.
Can i ask for an idiots guide please. I cant get it to work properley. I cant get to make a spread sheet so i can track it. I cant get it on to a third aplication. And i think im calibrating it wrong. An idiots for an ***** guide would really help me
Greetings fellow drunks.
Im looking at getting a 50 liter barrel to age some stout in. Im after some advise. Do you need to have the barrel charred? i guess once youve got it to where you want flavour wise you draw it out , bottle and carbonate.
It looks good. Is their any way you can partner up with a couple of shops so that the ingredients you add to the recepie builder can be pumped straight in to the company and ordered from it?