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Like a lot of things in brewing, it depends! The quantity of yeast you use depends on both how viable (ie how fresh and healthy) your yeast are, as well as the volume and original gravity of your wort. A calculator like the one I linked makes this very straightforward to calculate, but as @Slid...

Hi Tom, Sorry this reply isn’t in time for your planned brew. You can absolutely use ‘standard’ wort instead of a solution of DME. The reason I like to use DME is because it is very easy to calculate the correct amount to add in order to get an OG of 1.037 (100g/L). Are you using a calculator...

Ahoy Cap’n! You have a lot more leeway when pressure fermenting as the amount of headspace needed is significantly reduced. I tend to ferment lagers under 10psi and fill my legs to the weld line, so about 18-18.5L in a 19L keg. I personally never hop my lagers particularly highly, so there is...

It’s 10L, which is about the right size for test batches and handy as it can happily fit in the house fridge. I usually use two when doing an 18L batch and just transfer 9L into each keg from the corny via a T-piece.

Let us know how it goes!

I think I enjoy brewing almost as much as drinking the end result. Plus with two small kids if I have the option to brew I’ll take it! Then I can always ferment another beer when a keg kicks without having to brew a new batch. Splitting the wort making from fermenting also cuts a bit of time off...

I spent a long time trying to work out why you had decided to barbecue a massive fish finger, before realising it was actually corn on the cob

Yup. As I usually no-chill I may keep a keg of sterile wort ready to go for up to a couple of weeks. Once I have pitched my yeast I then hook up my serving keg (if I’m not going to just serve from the original keg) and add a spunding valve/blow-off tube as per the picture below. I don’t bother...

I can’t see any reason why this wouldn’t work. I would suggest running a blow-off tube as opposed to an airlock however just in case you need it. Either way, you could use something like this...

Hey Mike, If it’s been three weeks it should have happily fermented out. I would be very surprised if you had any off-flavours from having it warm up post-fermentation. RDWHAHB!

The other nice thing about using a corny as a fermenter is if you no-chill you can skip the sanitising step as the hot wort will sanitise the keg for you. I also often use the corny as a unitank and serve directly from the fermenter without transferring to a serving keg, which saves on cleaning.

I do, it’s a great way to brew. Have a look at my brew day write up for how I use them. I don’t think that’s a better fermenter out there for less money than a corny with a floating dip tube. https://www.thehomebrewforum.co.uk/threads/session%E2%80%99s-brewdays.88023/

You’re absolutely right, temperature control is very important. Now it’s just about optimising the positioning of the heater for best results. I find the fewer things I end up sticking in the beer, the less chance I have of getting an infection* *said the actress to the bishop

Hey SteveyC, sorry to hear you had an infection. As Sadfield has mentioned setting up an externally-controlled water bath will make the risk of infection much lower for your next brew. Good luck! Let us know how the next one goes.

Hello again! I have not brewed for a long time due to living in a flat. We have recently moved to a new house with a garden, so I thought it high time I got back in the saddle. Today I wanted to detail my process for creating a frozen yeast bank. Having not brewed for a while, I baulked at...

I have just been bought an Ooni by my lovely wife. Very happy with the pizza (and the wife)!

I’ve got a DE1 by Decent Espresso, which is very fun but a silly amount to spend on an espresso machine. I drive a rubbish car though so this is how I justify it! Juras are good machines - nice to have something you can walk up to bleary-eyed and get deliciousness out of.

I have a relatively expensive espresso machine, and the manufacturer advised only using citric acid when descaling as it is the only product which they can guarantee will not damage the internals. For creamy milk, it is partly about the milk you use (fresh & whole milk is best), and partly...

Fair enough! I don’t use two magnets, so don’t really know about this to be honest. As you say though, if the lid is aluminium (I haven’t checked mine), you shouldn’t have a problem anyway.

I don’t remove the hops. I ferment in the keg, saving the trouble of transferring the beer to a new keg and all the associated cleaning etc. My process: 1. Add wort and yeast to keg, attach dry hops to the underside of the lid as previously discussed, seal with a quick squirt of CO2 2...