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They just pressurise the head space in the keg, which in turn holds the carbonation in your beer from priming.. After you pull a good few pints the pressure will drop and ul get a “glug back” as the tap will draw air back into the barrel,, this is when you recharge with a new cartridge. 👍🏽

Chocolate and coffee milk stout. GH recipe with a few extras thrown in 🍫 ☕️

Literally a second. All you can do is fill the head space of the barrel. The barrel as a safety pressure release in the brass pin valve, so don’t worry u can’t over pressurise it… You can always re-prime with sugar and seal and restart the priming process

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First time Iv done a stout ,,, and wow !..Added cocoa nibs, toasted coconut and raspberry’s … I’m definitely gonna do another batch it tastes amazing 🤤

Timothy Taylor’s landlord special clone of the GF community app, pulled from the PB.. 1st time Iv done the recipe and I’m well impressed,, recommended 👌🏽 Wyeast1469

I started with the same set up as you,, burco, BIAB, and a DIY circulating pump and was making good beer. Found a good deal on a 2nd hand grainfather G30 on EBay.. Best thing I bought !, a great bit of kit,, less mess, faster brew days and the grainfather app as 1000s of recipes that Bluetooth...

Did a pseudo lager with the NovaLager yeast, 100% pilsner, 20g saaz..not a big lager drinker but it’s actually not that bad for a grain to glass in 3 weeks.

Ispindel ,, £38 and for me money well spent.. gives me a temp reading and lets me know when fermentations finished..saves me having to go to the garage and take readings…Now winters here and if my Ferm fridge is in use, and Iv got a second brew I used it to check temp over a few days in and...

All il say is go for it ! The winexpert kits are 1st class, the £100 kits taste as good as any £15 bottle of wine..I recommend leaving them to mature for at least 6 months,,, if u can !

For my saisons I ferment high (24.c) and over pitch in a bucket ,, It gives me better clove and banana esters

Thanks for the help.. il do the vodka trick,,seems the best way to remove some of the oils 👍🏽.. do you remember if the vodka left the stout with a noticeably strong alcohol taste ?

Thanks for the input. Yeah Iv read a few threads and head retention seems to be a big problem with the oils. Iv seen people soak in vodka or rum but I’m wondering that’s gonna probably affect the flavour. There must be more pros then cons to using nibs 🤷🏼‍♂️, otherwise they wouldnt sell them …...

Gonna be making my 1st milk stout a coconut and chocolate. Gonna toast the coconut but asking what’s the best way to use my cocoa nibs ?. I’m after a smooth chocolate taste

Using brewers friend CO2 calculator it’s saying 104g of table sugar. Boil a little water in a pan and dissolve said amount of sugar,, cover with foil and let it cool before popping it in you PB. Here’s link for the priming calculator. https://www.brewersfriend.com/beer-priming-calculator/

Yeah I just put straight on top of old yeast, goes off like a rocket, it also speeds up the fermentation time by a couple of days. Save your spare packet of yeast for turbo cider 👌🏽

I do the winexpert kits,, the entry level kit “classics” have 8lt, “Reserve” have 10lt and the their top of the range “private reserve” have 12lt of concentrate. They also come with different additions.. from oak chips to oak cubes and grape skins.. Iv done every level and have to say they are...

Hi all I’m wanting to make my first AG stout. I’m planning on doing a split batch, one a chocolate, coconut and raspberry milk and the other a chocolate and coffee milk. I’m wanting a good solid base so thinking of doing the milk stout recipe from the GH book. Iv got 1kg lactose, some dried...

As it cools it will become susceptible to airborne nastys 🦠

They work for me 🤷🏼‍♂️ anyway on with my brew day 😝