Search results

It's a shame it's true.

Unless you're Pe19 we probably don't have the same water!

Congratulations to @pilgrimhudd and the others. Thanks @dave_77 for running the comp and for the feedback. I will try my next bottle of that with the feedback in mind.

That's where I am at the moment. Anglian water and using AMS plus DWB with their data sheets indicating how much to use. I was thinking of getting a proper analysis but the cost put me off.

Someone mentioned Phoenix to me so Iooked them up. The web page is...how shall I say... Basic. But if people recommended it then I shall get in touch.

I've not heard of TFR. Google tells me it's Traffic Film Remover. Is this what's being suggested?

For the record, mine is Trappist style . I haven't taken the vows yet 😂

The concept looks OK but the price seems crazy.

I assume you're getting that from the packet. It's odd because this page says 18 to 26 degrees : https://fermentis.com/en/product/safale-us-05/ Sounds like it's going OK now in any case.

I assume you're getting that from the packet. It's odd because this page says 18 to 26 degrees : https://fermentis.com/en/product/safale-us-05/ Sounds like it's going OK now in any case.

From your original question it sounds like the reading is going down steadily, just not as fast as you expected. Is that right? I would leave it. As long as it's doing something it doesn't sound like it's stalled. . Some fermentations take longer, others blast through. I've never used US 05 on a...

Did mine arrive yet? I was stingy and sent it second class so might take a few days 😂

Some people add them while fermentation is still active but yes, dry hop means adding hops to cooled wort in the fermenter (or even after that) as opposed to at the start or end of the boil.

I have a trappist style I can enter if there is a slot available. How much do you need? Is one 330ml enough to or do you need more?

I am not familiar with your valve, I just chipped in here to mention the food grade grease. But I have used petroleum jelly on the big lid gasket with no ill effects. I don't think it's toxic (people put it on their lips), and the quantity is tiny. I have no idea whether the pressure would make...

You can get food grade grease for this purpose. I used to put it around the big ring under the cap on my old Boots pressure barrel (remember those?).

I missed this thread until today. Apologies. Duly ignored as instructed.

Welcome to the forum. Nice looking bar. On the subject of budweiser may I refer you to this:

That sounds impossible. As @Agentgonzo said, you need to use some malted grain in order to get the enzymes to convert the starches into sugar. Or maybe they're adding sugar directly!

Oh I agree, the idea was to remove the filter bit and use a scrubby like you did. I just like the idea of it being glass so I can see what's going through, or not.