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Monkfish Bhuna. Best fish in the sea IMO.

I just used to soak it in oxi and then run hot water through it. Got myself a bucket blaster just before Christmas and I can't recommend it enough for cleaning fermenters & kegs.

That's what I've been doing. Vindaloo for me and buna for the wife and little one. My daughter loves it!

Anyone try Al's Kitchen 30 minute curries? I've made a few of them now and they're excellent.

I believe that's probably more to do with the drain being dead centre and this new plate makes the wort pass equally over the elements in an even distribution. I'll bet that it previously was pulling a lot of it straight from the malt pipe centrally and not passing over the elements.

I've been experimenting over my last few brews with the flow from the recirculation. All the way from having it almost full on with wort going down the overflow (seen David Heath do this a lot in his videos) to having it barely trickling. For my 3.1.1 the mash definitely does seem to go a lot...

Was there much of a lag time? I pitched almost 24 hours ago at 15C and there is no sign of life. Starting to get worried because I thought this yeast was a ripper.

It's like a weird Coca-Cola but there's something to it.

I did go a bit overboard on that one to be honest and it didn't really suit that yeast. I had been brewing a lot with Verdant IPA over the last year and found it lends itself to being heavily hopped... For my taste anyway

Kegged experiment #3 today of the eBay Kveik gamble.... And it's pretty good. This was the Wollsæter and I heard it comes out a bit Belgian so I kept the grain bill simple and no dry hops (El Dorado, Simco & Sabro for the boil). Think this could be really nice and wading into harvesting.

Yes

Yep... Last nights chicken madras and Guinness to wash it down has been rough today 😂

I generally do. If I'm having a few glasses I'll wait till that session is done though. A leak this small shouldn't have any effect on how long my bottle lasts but I was just curious if people expect their system to hold pressure for very long periods of time.

70-75% on a BZ 3.1.1. That could be a lot lower sometimes until I got more experience with it.

Happy new year all. I'm just wondering if some leakage in a kegerator/keezer gas system is to be expected and what would be acceptable? I recently refilled my CO2 bottle, did a pressure test and there is a leak somewhere in the network. I set the pressure to 20psi, noted the pressure on my...

No, never asked.

I saw a video of a guy saying that if you don't have the ability to make a starter then use the first runnings (in my case I drew some off the Brewzilla just before I sparged), let it get down to pitching temp, throw it in and then add to your fermenter when ready after the boil. Yeah, I...

I was a bit dubious but the ones I got have worked out well so far.

Made a NEIPA with the Framgarden and it came back really nice but wouldn't add so much dry hops or maybe cut out the double dry hop (just a single). Think that was more to do with the 30C heat but it had a lovely lemon citrus taste. Literally just kegged the Arset an hour ago. Much simpler...

That would be my approach and try to get as much air out while swapping the cap. I think that's the best you can do with one tapping head. Either that or use sugar to carb. They have just released new 19l (might be 20l) oxebar kegs.