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Yes. Indeed some do this. Obviously not bottle, otherwise bombs. I've known some transfer to a recently kicked keg for perfect oxygen free-ness.

Yes it is. SO2 is produced as a biproduct of fermentation, hence why some like to dry hop before fermentation is finished.

That's massively out. First suspect would normally be the recipe, post on here if you would us to double check (although after 60 brews - unlikely). Alternatively, is the G30 thermometer working correctly? Could you test against an old school thermometer?

Welcome to the forum! NEIPAs are hard for the homebrewer. Keeping oxygen out is paramount and they really aren't suited to bottling because of the exposure to air. See How to avoid NEIPA oxidation? In terms of competitions, consider starting here Competition Schedule 2023 The forum will be able...

It was a bargain for sure. 2nd hand small kegs as rare as hens teeth.

Looks like you have the closed transfer down. With the clear fermenters it's much easier to see what is going on vs kegs. I concur with JockyBrewer that the untethered gas bottle is a bit triggering. Health and Safety would have a field day!

I don't think you can gather much from this, apart from beer oxidises. He only showed that the AA failed to protect against oxidation - he needed a control with no AA to show protection against / susceptibility towards oxidation. One day I might try a test of three bottles of beer off the keg...

The flavour always comes back in my experience. I find beer in pubs is often served too cold, so wait patiently for the flavour to bloom, to the annoyance of my co drinkers. Maybe others agree with your assessment though that flavour can go forever. If I just had English beer or dark beers in...

Interesting that you notice a loss of flavour at lower temperatures. I think the industry favours a 4oC cold chain to preserve beer. My serving fridge is set to 4 degrees give or take. It's not ideal for serving in terms of maximising taste, but a little while in the glass warms it up to...

I've seen this solution before and it looks really neat. Better than putting the hops in the hopper as they get more exposure to beer. Will give it a try when my AliExpress order arrives.

Oxygen won't get through. Dip tube is full of crud (mainly yeast which I dump with a party tap pre transfer), and also has a minute surface area anyway so oxygen exposure almost minimal. I'm only unblocking the post rather than the tube.

It works 50% of the time. The other 50 it gets blocked and whilst easy to unblock, will instantly get reblocked. I use bags in my corny now.

Yeah, I was on Vodafone before, so a like for like in theory. But just gone back to my Vodafone router because Shell supplied the cheapest of the cheap which wifi keeps dropping out. No Virgin here. Community fibre will be great when it arrives, OH had it in her previous flat. but the build is...

The router for the broadband is not good. Customer service is nonexistent. You have to use an online form and hope they get back to you. I'm three months into an 18 month contract and would like to move to Community Fibre for a similar price for 1gbps, which comes available in 3 months. Energy...

I'm a customer of energy and broadband, and would be happy if they went bust

Bottle conditioning a high ABV beer can take ages. Are your bottles warm enough?

I'd mash this one reasonably low and use a decent attenuating yeast, e.g. M44, US-05, to give a clean base for the fruit. That hop cocktail sounds perfect. All of those work. I wouldn't go too big on IBUs for this. Personal preference but maybe 40 ish?

I'll back you up. It did say that when it was first posted the other day, but looked a clear misprice relative to the other stock (unless it was short dated)

That's almost as hard as London tapwater

As a short / no boil leaning guy I can add a few more downsides to this approach, which I'm not sure have been covered: Lower efficiency - less boil off = less pre boil volume = less sparge water - actually Pennine covered this looking back Greater need for post boil pH adjustments. The pH...