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Alas. I paid £8 for a can of Whale Sharks 2 weeks ago, so £6.67 not bad at all.

How much were they going for? Going to sample some from keg on Friday.

I stopped using mine for the reason I mentioned. If the end goes above the beer line its game over. Some use a stainless nut to counteract this. If you draw from the bottom, only the first pint is a bit murky, then all good. It does take a few minutes to get the silicone tube over the gas line...

Kegland posts are usually universal (gas and beer). You could try a gas disconnect to see if that fits, otherwise might just need some lube. PS I'm not sure what that kit gives you over just the normal floating dip tube, connected to a gas post. I guess it gives you an insurance for when the...

Definitely keen to give this a go, could be an easy add on to a brew day. I think the easiest way to carb is using a 2l bottle and a kegland carb cap. Saves using the soda stream.

Be honest, is this actually nice? To most palates, hops alone taste like poison.

Indeed. But then you miss the aroma bomb of the post fermentation dry hop (if you believe fermentation drives off the volatile hop aromas).

Basically, air mixes with Co2 extremely quickly, but dissolves very slowly in the beer, so as long as you can reduce the headspace O2 within a reasonable time, you should be ok. That only uses the volume of the keg in co2 though. I suppose what you could do is use the magnet system to an almost...

There's a table for this to take the guess work out. I thought about doing this, but purging the whole keg properly instead of just the headspace would use a huge amount of co2

This is my only weakness in my otherwise oxygen free system. I leave a small co2 pressure on, quickly dump them in, then go for 7 headspace purges at 30psi. Others have concocted solutions using magnets, but I ferment in kegs so would lose too much volume this way.

Yeah, Verdant don't do 'biotransformation' dry hop which surprised a lot of people. You get enough biotransformation from a big whirlpool imo. I've never done a diacetyl test. Will do for the next brew.

I'm now so afraid of hop creep and diacetyl, incidentally not from my own beer, that I dry hop post ferm at 14oC. Could you try elevating again to 21 to rouse the yeast, and hopefully get rid of the diacetyl? Is the apricot horrible? Some might find it desirable.

Ah I thought you were talking about batch 2! Batch 1 should have no issues at all. It'll be interesting to find out whether batch 2 is even more apricotty.

US-05 can throw off fruity esters when fermented under 18oC (from linalyl formate, apparently). People usually describe it as peach though. I can see from the temperature trace (batch 2) that this was the case for the majority of the magic window, but this shouldn't affect batch 1.

Could you use glucoamylase with a non diastatic saison yeast?

RO water is cheaper than Ashbeck if it's in your area e.g spotless water. Around 5p/litre.

Mines in the shed. I've only ever had issues with the siphon lines which seem to go mouldy internally, and I have to toss them. Ingredients are in the freezer (hops) or atop the wardrobe in the spare room (malt).

I've found this exactly. I've also found that the new hop extracts (spectrum/incognito) are not a substitute for pellets. They add a ton of aroma but fall flat on flavour.

You can harvest dry yeast you know! Exactly the same as liquid yeast after gen 1.

Sound advice, works for 90% of beers, unless you have a high gravity wort, or you are repitching yeast.