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I always wonder about this, I heard that lowering the temperature causes oxygen to flow back into the fermentation vessel, I've done some keg fermenting but didn't have a great time with it myself plus I don't like losing those few pints to trub. I also like using a clear FV for lagers so I can...

Anyone used glucoamylase? I am considering a double pilsner, basically a pilsner malt smash, 7-8% and a good amount of Saaz. I don't want it to be heavy and will probably do a step mash, but I think I will end up with a pretty high FG whatever I do, so was considering using some glucoamylase...

Were you planning a diacetyl rest? I always creep my lager up in temp after the first week or so. Usually something like 0.5c a day for a week, or until it's done fermenting. It keeps the yeast activity going and gets it to finish a little quicker and gets the diacetyl rest done at the same...

I've been considering this too, I think if you are expecting something to give you perfect readings this is not the tool, but for a "ballpark" idea I think they can be useful. I'm still on the fence, there's a fair bit that can go wrong I think and it needs a bit of computer knowledge to get...

I've done it a few times and not noticed much in the way of vegetal tastes either, and I have an IPA on tap at the moment that has 100g hops in a mesh hop filter. I have a spare keg though and was considering transfering out, just because I've heard that's the done thing...

Anyone who keg hops like @Brew_DD2 do you leave the hops in or do your transfer to a second keg after a few days?

I don't really see many people like that myself, but I will say one of the things I like about this hobby is the innovation and all the options available. Those guys are probably the next generation of the kit and kilo brewers of old. They want a no fuss way to make a pint, and with minimal...

What's an app brewer?

Good luck, I'd be interested to hear how it turns out and what the FG is too.

I bet the beer will be great anyway. I was drinking a couple of Neon Rapter beers at the weekend and they were all really good. If you try brewing it again, you could try adding some rice hulls, lower the temp a couple of degrees and see how that affects it. My guess is gummy mash plus high...

70c is high for a mash, surprising they suggest that temp. They must be aiming for a higher body beer. It's on the edge of denaturing the enzymes as far as I know. I know you said it didn't, but if it's possible the mash got above 70 at all that could be your problem. I usually mash at 65-66...

I often feel the beer I have on tap at that moment is the best I've made. Not sure if that's because it is the best I've made, or if it's because it's in front of me. I used to really love Sierra Navada Pale Ale on tap. It was the first beer I paid over a fiver for a pint (rare I pay under that...

I'd really love a yarrow plant if you have one spare?

I love doing pseudo lagers. It is basically a lager done 'incorrectly', and would likely be frowned upon in some of the more serious beer drinking circles. For me, it's a fun way to get a lot of the way towards a lager style, but without the need for slow and low temperature ferments and...

I've used quite a lot of Voss, and it's usually pretty good (I get a citrussy kinda vibe usually), but once I got that musty old book taste and it was really odd. I didn't do anything different as far as I can remember but it did put me off Voss. Still finished the beer though 😀

I've had some great results with 34/70 at ale temperatures. I've also used Ubbe at 30c which wasn't bad, and also Nottingham for pseudos (usually at a bit lower than 20) and it gives a pretty clean fermentation.

My last beer was 20 litres dry hopped with 2x 250g mixed hops (on days 2 and 6) then keg hopped with 100g. Admittedly that is a lot even for me (hops were from last year and needed using up) but as @Leon103 says, try increasing your dry hop.

I was looking through my yeast stash and it's getting quite dire. I had a lager yeast, a hefeweizen yeast and a kolsch, as well as some wilko wine yeast which I've used in mead and wines before. Bit bored of the wine yeast so I was tempted to try the hefe, but I know lots of the good flavours...

I was using an extension (I know it's not recommended), that's what stuck to the plug, nothing to do with the landlord's socket at all. Thanks for the advice though. Also, if I'd melted his socket I probably would've changed it myself, electrics are basically spicy Lego. [Edit- this was a joke...