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It is almost certainly not down to the hops but rather linked to very fine particulate matter from the mash in the boiled wort. I have never had any problem with hops but had a bit of burnt matter on my elements when I used some powdery additions in the mash. Think it was rice if some sort.

ChemClean is also available from most home brew shops and was introduced as an alternative to PBW when you couldn’t get PBW in the UK. This is what I use instead of PBW and am very happy with it. Cheaper in a 5kg tub.

That's solved it then, she has been spraying it with Wee-away :eek:

The crushed grain I get usually has a use by date of up to a year. I have some from 2016 and still using is. The main thing is storage, I store mine indoors so it doesn’t get damp. Having said that whole grain will likely stay fresh longer.

Should pour ok with 12psi. Worth a check that the beer lines haven’t frozen especially where they touch the sides. Does it make any difference in you up the pressure?

I do think part of your problem is that you have been using chemsan for cleaning. It is only a sanitiser so you need to use something else for the cleaning before using the chemsan on brew/bottling day. Also if you are making up bulk quantities of chemsan you need to keep an eye on the PH (>3 I...

Last time I did one of these I think I spread it out over a week due the number of different beers. There is a wide range of beers in each competition that need judging against their particular style.

Always expensive if you go over 2kg small parcel limit. When I saw three bottles I knew you were in for a shock ashock1

Generally I try to keep the following in stock Pale Malt (marris otter) usually a 25kg sack Wheat (3kg) CaraPils (3kg) Vienna (3kg) Munich (3kg) Cara Red (1kg) - adds a lovely golden colour at 500g per 25l)) Cara 3 (500g) Chocolate (500g) Crystal (various colours) (500g of each) plus a few...

I am lucky I do all my brewing indoors as well, taking over the kitchen for several hours. :onechug:

I know, I told her that when I got her the Dyson for Christmas :tinhat:

I have mine indoors making the most of the central heating I pay for just to keep SWMBO warm.

The beer will just be a bit stronger and no the world will not end (probably)

2 posted today athumb..

I must say I have not noticed this from my hand pump and I initially carb to 10psi and then reduce to about 3-5psi for storage during sessions. The only things I could find for giving a metallic taste are leaching from metal parts or old malt. I have noticed on some beers the foam/froth can be...

probably size and cost. If you do a 19l brew then a corny would be the better option. i do a 25l brew and use a 19l corny (for use on tap) and then put the left over in a 10l corny for bottling. A lot comes down to the price you can get cornies for, especially the 10 l ones. I also have 4...

Hi Hopefully this link still works. I also enjoy tinkering. Kitchen All Grain Guide | The HomeBrew Forum It needs an update as I have some new kit now, but I am still using the mash tun (in preference to a SS brewtech one) Also this one on a home made whirlpool paddle. Whirlpool | The...

Wow That is a good start to 2021 acheers. 🙂:beer1: Thanks @Cowman for judging and congratulations to @Hazelwood Brewery @dave_77 @HalsteadMills This one was part of a series of trials using some of the BEIRM yeasts from Crossmyloof and definitely proves that sometimes a very simple recipe...

We bought a cheap Tower one just before Christmas (bought daughter the more expensive NINJA one as present LoL) and I think we have used it pretty much every day.

Have you tried lifting the pressure relief valve on the keg lid to see if there is any pressure in them?