Search results

I think eventually it'll become less about the softly softly message of it'll be good for your health and it'll more be about look the ground water is depleted, half a billion people are starving in some parts of the world and the sky is catching on fire too. Personally I don't know what the...

By that what I mean is the o rings on the posts are sometimes a bit ropey, but good or bad all kegs I've had have come with new o rings slipped over the feet of the lid clamp for safe keeping. If they are bad just replace them.

they've always supplied new post gaskets around the feet of the lid clamp for me?

Get the report from your local water authority. It won't be as accurate as the analysis by M&S, but it is arguably not a very important figure to have when talking about normal tap water.

I tasted a little sample of my kviek brew when removing the airlock, fitting a cap to build some pressure and setting it up for cold crash. It tastes very belgian, bread, cake, spice, with notes of sweet orange. I'm very surprised to taste a complete absence of hot, solvent, alcohol type...

I started off with one of those 24v magnetic impeller pumps. Supposed to be heat proof, inert plastic, food grade and so on. Burnt it out pretty quickly. Think it would have faired better if I'd had my filtration in order and maybe a hop back or similar to act as a header tank rather than trying...

I've a wood burner. It is an 'eco' one with a tertiary heated air intake suitable for wood burning in a smoke control zone. The house is old and pretty much designed to be cold and dry year round. When I bought the place they were using open fires. It doesn't make a lot of sense to seal up the...

If you decide on your serving temperature first and consult a co2 chart to find out your ranges you can make a start on deciding what methodology you'll adopt and this will influence your build. I keep my kegs at 7C which means gas left on at 12-15psi will eventually make my beer 2.2 to 2.47...

I did a keezer build last summer. It is quite a skinny one, 90cm and will hold three corny kegs and a SB (dumpy 6kg) cylinder. I didn't want to do what you describe, which would require a primary and a series of secondary regulators for each keg. Far cheaper and easier is to pick a dispense...

I received about 5ml of slurry from @geigercntr just before xmas. I got it in a little wort friday afternoon, fed it up to a litre saturday morning and used it today. It came back to life quite happily. I've just finished brewing a rye beer and pitched it, but am kind of terrified of the...

Unfortunately I'm not familiar with the book. You can get away with a lot of stuff by saying that it isn't suitable for beginners, but it doesn't make it best practice for everybody or even accurate. Personally I've no problem reusing yeast whatever the source. If I've doubts about it I've...

Head retention is a product of a few things. Not surprisingly proteins and dextrines, but also alpha acids. Your dark beers are going to be snided with dextrines and probably hops? Stouts are usually quite bitter. Your pales are probably full of hops, maybe a bit of carapils, dextrine malt...

On rehydration vs direct pitching I was always taught to rehydrate in water only and to always rehydrate. The reason given was direct pitching or rehydration in wort killed yeast cells as during rehydration they are unable to regulate the permeability of their cell walls and are exposed fully to...

Pilsner Urquell and Staropramen are my first and second choices when I'm drinking somewhere where everything on show isn't any better. Urquell is very sweet, though that isn't a problem, it is often the best one on offer. I'm sure we could do it, but we don't really want or need to? A lot rides...

It REALLY depends on how you judge it. Macro lager brewers do an excellent job of producing an economical, consistent and shelf stable product. Taste is subjective. You either like it or you don't. A 50L keg of stella can be had for £90. £47.70 of this is duty. They've got to make it, package...

Whirlpool all the time, make beer I'm happy with. It is tempting, especially in the search of perfection, but sometimes unhelpful to complicate it beyond this. Certain beers will benefit massively from a whirlpool, others hardly at all, it depends on the hops and schedule. Certain equipment and...

Every 'vice' industry makes the majority of their profits from the minority who have a problem. Nobody is in business because of the person who puts a quid on the grand national once a year, or celebrates the birth of their baby with a single cigar, or drinks a toast once or twice a year at a...

We do a lot of lager and it really is an example of providing what the market wants. Doing it 'properly' ties up tanks for a long time and potentially requires quite a lot of specialised knowledge and equipment. Seeing as the average pub doesn't care about 'craft' lager and the average drinker...

I have messed about with probiotics and found them to be relatively expensive and the viability is much worse than stated. I've done a lot of grain souring and it is 'ok', it works like a beast, but is a little random. Recently used freeze dried strains sold as yoghurt starter to ok effect, but...

Yeah dude that'd be awesome. I'd be hoping to get some wet/fresh rather than dried. In return I can vial up some wet yeast slurry though I don't have anything as interesting in return I'm just getting into making slants so should have some other stuff to offer in the future.