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I thought it would be a great idea that whilst fermenting a lager at 11 Deg c, I could also keep a keg of british ale in my brewfridge at cellar temperature. Unfortunately I went away for a few days, just got back looking forward to a pint and find the fridge switched off and lager at 14 Deg c...

Search vinotainers, the ones I bought a few years ago were pretty sturdy and I think they are still made from the same stuff.

I made his clansman ale early this year to drink over Christmas. It nice but I overcarbonated it so have to open the bottle carefully, also got the totally tropical pale ready for drinking and his smashed it conditioning.

I have two kegs both nearing emptiness an English IPA and American IPA that I know taste good blended in the glass and are both stronger abv wise than what I normally drink so I may well combine these to free a keg once my current brew is done in the fermenter. I also have a saison I'm not keen...

I sometimes blend beers in the glass but not tried blending in the keg. I do like the idea though as a way of freeing up a keg. Also may try topping up with what's left in the fermenter each brew after filling a 19 litre keg could be risky but who knows what you'll end up with. This time next...

I wouldn't risk it, you could possibly get away with it a couple of times but sooner or later your going to overcarbonate your beer. Stick with something designed to hold carbonated drinks. (Easykegs are a cheap solution) To answer the original question have a look at keg carbonation charts to...

You get sediment even when force carbonating but as long as it's not disturbed the sediment is usually drawn off in the first pint. Some people especially when priming cut the dip tube slightly short to avoid picking up the sediment.

All my kegs have at least some beer in plus a fermenter full to go in the first one emptied. + Some bottles at least 100 pints in total again for me.

Great, read up on biab brewing before your next visit to the brew shop, but you can make beer with what you got already.

Myqui beat me to it, he types faster than me. I think your s23 yeast is quite forgiving of warmer temperatures but I've not used it

I reckon you can make a lager with what you have there, but hopefully someone more knowledgeable about extract brewing can advise. To come up with a recipe they will probably need to know the AA (alpha acids) of your saaz hops, (should be on the packet) and what is the biggest pot you can boil...

Whilst on the subject anyone know what the correct base wine would be in a prosecco? Someone mentioned Chardonnay above.

What your looking for i believe is called a spunding valve, although I'm not sure you will find one rated at 60psi or indeed not sure a corny keg is rated that high and if you do get it that high serving might be difficult. I've used a carbonation cap to carbonate coke bottles of white wine...

Yes what he said above, but you want to try and prevent oxygenation, if you can fix a tube to the tap of your pressure barrell, that goes to the bottom of the easy keg, should be ok but might only last a few days.

Bobukbrewer. I think you are misunderstanding what your hydrometer is measuring. Normally you would use a hydrometer to measure the amount of sugar in a brew before fermentation compared to the amount of sugar afterwards and the difference can be used to calculate the sugar that has been...

it's beer of the month (December 2018) it will be on until January :laugh8: It would be great to get a few more joining in. Edited, original reply looked too sarcastic!

Yes,probably too tall for most peoples fridge, mine are out in the garage but easy to fill a decanter as and when needed which will go in the fridge.

I'm curious what are you brewing with a final gravity reading of 1.040 (or 1.042:laugh8:) what did it start at? love my refractometer but if I want accuracy (rarely) would use a hydrometer.

i don't imagine it would be too hard to grow up this yeast from a bottle but it's also available commercially as wyeast 3068. I did see a few recipes online or Greg hughes weissbier might be a good starting point. In the book brewing classic styles they recommend fermentation at just 17 degrees...

I've been using vinotainers and have been happy with wine stored in them for over a year. https://www.hopandgrape.co.uk/polypin-bag-in-a-box-vinotainer.html Maybe that's what your not happy with as it's a type of bag in the box but it's quite a strong container and I've reused mine several times.