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Finings at the end for me!!!

I've used the EC 1118 and also kveik yeast, but did need to use a lot of nutrient with the kveik to get it fully fermented.

Agreed drinking petrol is nonsense, swimming in it ill advised as well. I have a low alcohol brew planned using LA01 and a cold mash, hoppy and hazy. But need to clear some room in my Keg fridge which is full, plus three other fermenting.

You're up early unless that's Bangor Maine? I thought of just changing the whole dial unit where it attaches to the regulator body. Or taking the dial unit apart and flattening out the disk. But well done, strange how that kind of thing occurs though in the regulator, it's happened to me.

Too many calories for calories used will result in weight gain. Some alcoholics are very slim, this is due to poor calorie intake from other sources also that insulin sensitivity increases ( insulin is a catabolic hormone) and muscle breakdown occurs amongst other actions. This is in the non...

You can change that dial on the regulator, I think you can take them apart and flatten the disk out and reset it. I'd ask on the american homebrew forum, @day_trippr I'm sure mentions taking apart regulator and cleaning it and reassembling it.

This one works well https://www.kegland.com.au/products/nitrogen-n2-gas-regulator-mk4-dual-gauge-multi-gas-type-50 the adapter requires you to change the stem on your MK IV regulator ( purchased for CO2) I tried this and failed to even get the stem off ( noting reverse thread ). So returned it...

You are right beer line length not a regulating factor for a beer gas setup provided you have a nitro tap with restrictor plate. 70 Nitrogen 30 CO2 beer gas at 30 to 35 psi. You can buy an adapter to use on high pressure capable CO2 regulators or a dedicated Beer gas regulator ( kegland make one...

I think the knack is to raise the temperature enough to have a greater rate of alcohol loss than water loss, trouble is other volatiles such as hop aroma etc will also be lost. Getting the alcohol out a high alcohol beer is the only way to reduce the calories in the glass. Low alcohol beer...

I suppose because air causes oxidation, so minimising that.

You will extract more volatiles in the " enriched " less frozen portion. Freeze distillation for an Eisbock apparently the frozen portion tastes pretty ghastly. I'd leave more than 10% air gap there's a gas factor coming out of solution that complicates matters, ideally manipulate the ice block...

Alcohol is still calories, if you have Type II diabetes which is more likely if you are overweight then getting your weight back to normal or low will be beneficial on your sugar control. A beer belly doesn't occur because of the small amount of sugar in the beer! Of note the percentage of...

Last time I checked the laws of physics hadn't changed and alcohol boils at a lower temperature than water when both under the same pressure. I never mentioned boiling the beer, just the alcohol. The best way to do this is under low pressure and then the product isn't cooked whilst the alcohol...

You will find that regardless of krausen on the ispindel it will still show the gravity and temperature trend. Over time the gravity reading will become inaccurate due to minor movements of the sled in the petling, this either means you recalibrate or just accept it's not accurate and watch the...

What do you mean by a lot of error?

Turn the tap on the spunding valve clockwise to ensure it is set to a pressure above 0 psi, then put it on your fermenter gas post. As the pressure rises you will see the gauge increase it's reading when at your desired pressure turn the tap anti clockwise until it vents and then turn a little...

There's 160 calories per pint just from the alcohol in the smoked beer, that's the same as in a snack size mars bar ( smaller than standard mars bar but bigger than funsize). But also nearly 15 g of sugar due to the unfermented residual gravity of 1.010 so another 60 calories there. Total about...

Some wine yeasts are kill strains so will eliminate the other yeasts you provide.

Try auxillary finings in the fermenter then other finings at transfer.

Well Kveik will drop pH about 0.2 more than your usual pH. If you want to drop pH post boil use phosphoric or lactic acid.