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I use a 60L Plastic Barrel Keg from Amazon for mine and get though a bag of Maris in about 5-6 months with no problems. I keep adjuncts in screw top 2L pots and they can keep a bit longer.

I think I might have got away with it. I've chilled it down and had a taste this morning and it seems fine. Its lost some of its aroma but I can fix that in the keg if need be.

Went out to the garage to start cold crashing my latest batch and noticed the Inkbird probe had been pulled out of the Fridge. I'm taken a gravity reading earlier in the week and it was was down at 1.006 so fermentation was pretty much done. I've replaced the probe and the chamber is about...

This murky blue nightmare is the first proper glass of my tropical sour IPA. Not even sure where to start when describing this one. Lovely tropical aroma from the Azacca, Amaillo and Citra coming through. The fruitiness comes through in the taste, not terribly sour but I think I was right in...

I've got a second pack of Philly Sour kicking about and was thinking about a berliner syle sour and I want to try coconut additions in something relatively cheap before I try using it in something expensive and complex. Batch Size 19L Grain Bill 1.4kg Wheat Malt 1 KG Pilsner Malt 0.25kg...

Does anyone have any tips for keeping the end of the dip tub under the surface of the beer in a fermzilla all rounder or similar when doing a transfer? I've noticed a couple of times now the dip tube ends up sitting on the surface and I end up with a lot gas and froth going into the keg and...

I'm probably going to do David Heath's APA using some Voss, I've got 4 empty kegs only two brews in the pipe line so I need to get cracking

I work on 14-18 days from brew day to packaging. I normally check the gravity on day 10 and do any dry hopping unless something is wrong. I move to cold crash on day 13-15 for a couple of days and then package at some point after that.

I just drank the last couple of these from a batch I brewed in Jan. The longer you can leave it to lager in the fridge the better. Looking back at my notes. 1. Pitched at 18c and waited for 24 hours or so before dropping temp down to 14c 2. After 10 days I raised the temp to 18c for 2 days to...

I last had this quite young and I really wasn't sure about it and I've considered bottling or ditching it to free the keg up. However after 8 weeks sat in the keg at room temp by the beer cupboard door until I put in the keezer and hooked it up last night. Its very different to my other beers...

The main problem with anything less then 5% is it gets guzzled instead of water round here.

Summer Tryst Golden Ale Brewday: 18/07/2021 Batch Size: 23L Grain bill 3.5KG Maris Otter 0.75KG Vienna Malt 0.25KG Pale Wheat Malt 0.25KG Carapils Hop Additions 15g Magnum @ 30m 25g Citra @ 15m 15g Citra @ Hop Stand 15g Amarillo @ Hop Stand 15g Azacca @ Hop Stand 50g Citra...

A little reward for swapping the bedrooms around and actually getting in front of ourselves for once. A little Cherry Saison for my better half and a Gumballhead for me. The Saison was a bit like Cherry Pop when it was younger but its really come on in the last couple of weeks.

The first thing I do with my Hop Spider is dump out all the crud as soon as it comes out of the kettle and then its hosed it off in the garden while the grainfather is doing its cleaning cycle. If its particularly stubborn I use the pressure washer.

Your assumption is correct you can only reduce pressure via a secondary regulator. The one with the shut off (bottom) is the output so to speak the two on the sides allow you to feed in from the cylinder regulator and daisy chain additional secondary regulators on the side. So in your system...

There is a fella in Doncaster that does Co2 Yorkshire CO2 gas Its a slightly surreal experience but he's open 7 days usually. I've had a couple of cylinders worth over the last year or so.

Generally, its best to add the fruit in secondary. I'd give the beer a week to 10 days in primary and then transfer it to the new fermenter on top of the fruit for another week or so.

You can probably get away without the inkbird if you are using Voss and brave enough. Heat Belts/Pads seem to hold temp about 10 degrees above ambient so in a normal room of 18-20c at this time of year you'll be around 28-30 degrees. I did this not long ago and the fermentation was done in...

Look at the smaller fermzillas like the All Rounder with the pressure controller. Mine fits in an old under the counter fridge with the gas posts or a blow off tube on. £70 for the Fermzilla + Pressure Kit £15 for a tube heater £30 for an ink bird £0-50 for a used fridge off gumtree or facebook...

Aye, this one has was brewed on the 15th May, 2-3 weeks in primary and then I cold crashed it and was too busy to deal with it until yesterday. So its had a bit of time :laugh8: