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I don't want to be that ... just do it kind of guy. I'd love an all in one system (space saving) but can't bring myself to accept the cost and limitations. But my system was pretty much big german stainless saucepans, a suitable cutting die, weldless bulkheads with o-rings, some silicone tubing...

Yeah like I said in my long winded waffle ... there is the right way and ... other ways. Other ways if they work work just fine too. From a technical perspective yeast propagation is different to fermentation. When you are trying to create more yeast you need more cells as healthy as. If you...

Just throwing it out there that they are calibrated for a certain temperature, typically 20C and if your sample is warmer they'll read low (and consequently higher if cooler).

'craft' ... micro brewing. We package about 10 lines in bottles in house, maybe 20 cases a week which takes about 6 hours and economically it might as well be a promotional activity rather than a money spinner? Glass is about 21p when buying a single pallet which lasts us over 2 months and we...

I've a friend with a 50L brewbot. I think it is a brewbot. It might be a robobrew. He said it was £400. I've seen a few similar systems in use, including a grainfather. He seems happy with it and makes good beer. Not sure he bothers with a 'proper' sparge, to do so you've got to lift the grain...

Don't want to start any drama .. but I've found PRV's on corny kegs go at what they feel like. It depends on the spring pressure they've left in them. After I've filled a keg I'll bring it up slowly to 60psi while checking for leaks and they rarely go, but have had some that have go as low as...

I'm not a diabetic and don't claim to fully understand the relationship between alcohol and diabetes. Anecdotally diabetic friends of mine drink quite normally, though none of them get silly anymore they will session 3-5 pints when on it. They prefer dry and fully attenuated drinks. Not sweet...

Good luck. Every single thing I've brewed with bananas ended up tasting boozey, like I'd put too much sugar in something.

I obtained berliner brett via MTF which was supposed to be a brett. a isolate. The speed and activity which it propagated with made me very suspicious that it was an isolate, but hey ho. I brewed two sour kvieks and an all brett IPA with it. Fermentation was relatively normal? Both in time and...

Where is the woosh coming from? Nucleation. The beer is carbonated. The 'pro' way to do this would be to work out the equilibrium point for volumes/pressure at a given temperature and allow the receiving keg to spund at that pressure during the transfer.

If you open a carbonated keg and add something to it, even gently you risk it doing the dreaded woosh. You might get away with it, if it is cold and you are very gentle, but still ... fair chance of woosh.

Yeast management has the right way and ... other ways! Ideally you crop yeast at a point around high krausen/after 24 hours/at 50% of fermentation (experience tends to lead here) off of something which is certainly less than 6% and repitch as soon as possible. Before use assess viability and...

Just to clarify .. You want to rack 9g cask? You aren't kegging anything? You can store casks at whatever temperature for whatever length of time you want? The length of time to develop adequate condition for service which is primarily what people care about is influenced by temperature, PG vs...

Sorry for the late reply! If you search plastic jerry cans you'll find pictures identical/similar to what I use. The ones I use are marked for 25L and will take close to 30L brimmed. If I fill them very full I'll put something underneath them (like a tin of beans) to tilt them at an angle which...

Cost cutting. I think prison should be almost reserved for exclusively violent offences, debt/petty theft/drug possession etc shouldn't result in jail time without extenuating circumstances involving violence. This should free up spaces to bang up anybody who uses violence against others.

This isn't much mixed culture, but I got a berliner brett off the milk the funk group and have done three beers with it so far. It isn't a single isolate brett, it can't be, it is a very rapid fermenter and behaves similar to sacc. It is supposed to have come from a 1970's bottle of wilner...

Because of the temperature and time frame involved lager pitch rates are through the roof compared to ale. Personally I hate a long lag phase at the beginning because it the most risky time for wort and part of the reason for such brutal pitch rates, the other is because it'll fail to produce...

No I mean losing about 3' off of it. It'd be a bit more fine tuned and then there'd actually be a point in using the flow controls. Stop tap because I don't like leaving the beer taps 'live' unattended, also paranoid about a lack of non-return when they sit for too long as the taps are higher...

I use 3/16". I keep my kreezer at about 6-7C. Because I leave the gas nearly all the time and I don't want it to gain or lose carbonation I have it running at 12-14psi. This is enough pressure to make pouring impossible with 3/8" even with a flow control tap. I bought 10m of 3/16" and split it...

How are you testing gravity? Hopefully hydrometer! If it was refractometer and you didn't adjust it might have been a lot lower/done. Based on your recipe and mash schedule assuming everything went to plan it really sounds like you took a final with a refractometer and didn't adjust for it. Are...