Search results

Some of my wine bags are reused from wine in a box. Others I bought off eBay years ago. I prize the caps off by levering from the tap side, only need to use my hands.

How many PSI in the Keg? Also you really want a larger diameter tube between keg and demand valve and also from demand valve to engine. I had trouble with my first beer engine using silicone tube to connect from the container with beer in to the demand valve. Problem was the tube collapsed...

Well now that you know that the reading is rock solid with starsan in it, the readings you get with variance are an aberration of the measuring setup dry rather than real fluctuations. So remove the starsan and accept that the fluctuance is artefact.

I've been reusing wine bags for ages. Pop the tap out, wash out with water and then sanitiser. I fill them using the usual bottle filling wand and replace the tap. Then crack tap open and let last of air out of the bag. I've used bought 5 litre bags and also recycled the wine bag in boxes. The...

Strange thing is that the demand valve is meant to stop the beer coming out of the engine when there is pressure from the supply. ie you lower pressure on the engine side by pulling on the engine handle and the demand valve opens to let the beer flow. When this isn't in the system and you attach...

I've got home now and looked at my demand valve and realised that what I thought was the switch is just one of the mounting points. However if it just pulls and pushes beer when no demand valve is present then that is wrong. The engines work by emptying the cylinder out of the spout when...

That looks like a demand valve, it looks like the type with a switch on it to allow cleaning fluid to be pulled through ( the slider on side of it). Check this isn't in cleaning position. However you also say same behaviour when this valve isn't in the system. This might suggest that the valve...

I've not had problems with wyeast 1007, ferments really well and drops with cooling and then some super F.

Sediment will be at the bottom, you can set the box so tap at top as you will be extracting with beer engine. Craft beer channel making 5 points best video they used beer in box and primed. Lots of beer in box from breweries and polypins used to be very popular for home real ale dispensing.

No it isn't. It's unfermentable natural sweetener.

I use monk fruit extract, without any artificial additives. Experiment to find dosing. From memory used about 1g per litre, no twang with this stuff.

You have done an infusion really at the approx 70C so you will have extracted colour, also complex starches and proteins. Good idea to use the adjuncts for head retention as extract brews are prone to less head retention. There are other enzymes available that are used by gluten free brewers...

200g flaked barley 400g crushed chocolate malt 200g roasted barley 200g carahels 200g carapil Can you Explain how these grains get converted to fermentable sugars ? 70C immersion of these grains is the same as 60 degree immersion ( other than a minor change in solubility with the temp rise)...

Temperature of the mash is irrelevant I think. There are no enzymes in the ingredients list that will work at any temperature. Lots of unfermentables though.

have you added any rice or oat hulls to the hops? Also several small bags with the hop hulls mix rather than one big one was the way I went. Do take into account the amount that the hop pellets swell, they will be very tight if you start off full.

I don't think your partial mash has any enzymes in it, unless that mangrove jacks is diastatic malt. Hence the mash was a waste of time and was a steep instead. Lots of unfermentables in the system and a pretty stressful environment for the yeast. Your best chance would be a trial with more...

All five HBS near me crush the grain. One doesn't sell the Brewzilla 4.x as too many problems. None of them conditions the grain pre crush.

Striking a match here, we never heard about your brew. Or subsequent brews.

Watch the Murphy and son gluten free beers, via the get or brewed YouTube. Vigorous boil and clarity ferm will do it. Not affected haze in my neipa

Kveik likes warmth, more oxygen, lots of yeast nutrient. https://www.brewingnordic.com/farmhouse-ales/practical-guide-to-kveik-farmhouse-yeast-fermentation/ My Thomas Hardy clone using Wlp099 super high gravity ale yeast went from 1.128 to 1.044 with a huge pitch, re rousing with oxygen on day...