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I'd carbonate at 20oC, but check daily after a few days to check when they are done. Then store them very cold until drinking, should stop fermentation nicely and floc the yeast in suspension.

That's a bargain, £19 will be cost price in 2022. Might be £4 extra or so today.

It's interesting to see this. Just checked the BCJP guidelines and it says: Competitions need a minimum of two judges per flight. The number of entries per flight can range from a low of 6 to a max of 12; however, as a general rule try to limit the number of entries in a flight to 6 or 8. It...

If it's the same as a keg, I'd just set the gas in pressure to 10psi. Your beer is carbonated, no point in decarbonating it.

Interesting. My approach is akin to @Benfleet Brewery . Set to 50psi and roll on the ground. It does always end up a bit overcarbed though, that's easy to fix.

You can carbonate a beer in a keg in 10 minutes if you are brave.

I should buy a lottery ticket with this predictive ability.

The higher the temperature the higher the efficiency, as alpha amylase wins. Mashing longer is a way to compensate for this if lower temperatures are used, so the beta amylase has longer to act. A 62 degree mash is not unusual. Commonly 62-68 is used.

Conan definitely needs higher pitch rates compared with equivalent yeasts. Otherwise lag time is loooong. I do think it performs well though. I didn't know it had fallen off commercially. For completeness my favourite hazy/NEIPA yeast is wlp644 sacc trois. Massive fruit esters. I had a good...

London fog is more popular for hazies? I'd have guessed it was third behind London III and Conan

Thanks @Eight Ace not sure how much longer this code will stick around, as they are not marketing it, so if anyone is dithering, jump in soon!

If mashing at a 'normal' temperature, you'll get a little extra efficiency. Not a lot though as the gain from 30/60minutes is already fairly small. If you mash on the very low side you can get a highly fermentable wort. Taken to extreme, some mash overnight. This gives both a higher gravity...

That was posted on their twitter and hasnt been updated since

Suggest you read this and post any questions on this thread. https://www.thehomebrewforum.co.uk/threads/klarstein-mundschenk.101138/ TL;DR, it's a steal at this price, but there are compromises compared with, say, a Grainfather G30

Agree a stout would be the way to go with this. You are close to a nice C hop IPA, but I think you'll need a bit more crystal or something, or you could mash high to retain body. You really kept 10g of torrified wheat?

I think Adams gas in the SE is around £32 for 6kg now

This was as at yesterday evening, in case people wanted to know about their competition.

Mine takes nearly a day from 15 to 1° for cold crashing. I take the keg out from there and put it in our American style food fridge if the OH isn't home.

If you send with royal mail the stickers they affix on collection have the return address on anyway. The discards the packaging and repacks according to category anyway.

Of the beers I've tasted with kveik, I prefer hornindal. Voss a bit orangy for me.