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Hmmm... thats unfortunate, I'll look into that, maybe post something to another site and link it here.

In anticipation of the grand unveiling, here are a few pics of the Mocca stout timeline. It better be good when it's opened :laugh8:

Sounds good, I'm getting impatient now, want to crack my kegs.

Well I'm currently cleaning and sanitising the kegs and will transfer the stout over when ready, I'm going to force the gas into the kegs over a few days and leave the beer to condition a little more, I'll then try the small keg to see what happens, I'll try to do a video so you can all see what...

Beer gas, so 70% nitro 30% Co2, I think the concept is still to force carbonate, but this will mean the beer gets a small amount of Co2 which will give it a little fizz and the nitro will be suspended but released on pouring creating the nice creamy head, that's what I understand so far anyway...

I like it, nice idea on the door, I was thinking of a tower tap system on the top, have been thinking how to make one with a quick release fitting, might have to have that made tho (got a few mates in engineering), but your idea might make that much simpler. I think I'll just keg the stout...

I was about to start a post about something similar, saw this so thought I'd jump right in, unfortunately not with advice but more questions. So... I've been sat on a stout for a few weeks now, fermenting away nicely, probably didn't have enough yeast, shoulda made a starter, anyway.... it's...

athumb..

Sounds good, I will have a few bottles but they are the swing top type so hopefully wont explode, but I'll put those somewhere safe. athumb..

Good shouts on the starter by the way. Cheers.

Okay so are we saying that fermentation has stopped and whilst not what I expected, I should be good to go, tastes good, ABV working out to 3.94% which is less than I was aiming for but not hugely so, and makes for a longer night with passing out o'clock being much later!!! If so, I can live...

Okay so brew #4 a mocca stout, all grain with chocolate and cafe grain included in the recipe, lots of posh 85% chocolate in it and a good 1/4 litre of colombian arabica fresh ground espresso, during fermentation it tastes really good..... but..... yet again I have what appears to be a stuck...

Well I've been panic buying ready for when I become none essential staff and they finally let me go home to be a brew hermit. Next brew codename Green_Lilypad

:thumbsup:

I've had a few issues with low to no carbonation, I have an IPA which just doesn't want to play fair, thing is, my mates have some of the same batch and they have had better results than me, mine have probably been stored at between 16 to 18 degrees C so I popped some on the radiator to give em...

My mate has a firm that does fridge repairs and air con, so he had a freezer in the back that we have rigged up as a fermentation fridge, its actually really good but big and very harsh as its commercial, loads of space, but the heater is really intense so its kicking in and out a lot, also very...

Cheers mate, any suggestions for something a bit lighter, we're going for something in the IPA category with average bitterness, I was warned off using the new hops we have bought for bittering as they are expensive, they mentioned amarillo at the time, but it was a throw away comment I think...

Time for an update, the beer has been rescued perfectly, well not rescued, but just me learning along the way and realising it was never really in danger. So the final gravity is 1.017, the last dry hopping has worked really well, it has a great tropical flavour with a spiky bitterness, hoping...

Okay, so again, I am learning all the time and thanks to everyone for their help and supportive comments, I've broken out the hydrometer and the level seems to be between 1.020 and 1.019, tasted it and it's pretty good, not actually as tropical as I was expecting, but maybe all my messing has...

Hmmmm..... thanks everyone, some good food for thought there, to answer some questions, I havent tasted it recently, but it does smell very sweet. I bought a refractometer recently and calibrate it before each use with distilled water (by distilled I mean steam from the kettle caught in a...