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My wife.

One thing to bear in mind is they normally swap the tanks. They don't refill while you wait at least where i go.

On each of my lines i have a john guest tap so i can turn them off. Saves venting your keg by accident when you are starting out kegging. Once the regulator defrosts it should work again. I serve at 20psi but its when i cranked it up above 30 it froze. Quite a trippy sight.

I sometimes use a fire extinguisher (upright) when awaiting a new gas delivery. I find it fine at serving pressure but if i crank it up to force carb the regulator will freeze up. Its happened more than once and i now remember not to do it. It is possible you have damaged your regulator but if...

My last order took 2 weeks but that is the fault of the customs as the order was shipped the next day. Previous was here in 2 days so seems random, The haulier didn't help with its week long error code when trying to locate the parcel.

300 micron is a good size for bags. I like to do full volume mashing if i can. Same efficiency just takes a bit longer to convert.

Would of been a liter with nutrient.

When ever i have used the dried yeast from ebay i always made a starter and sometimes took days to get going. A very different experience to pitching some slurry.

This is a simple easy to brew dry stout based on everyone's favourite Irish tipple. Smooth roastiness, creamy, dark chocolate, a hint of spice from the rye, dry finish. A very rounded crushable beer with attractive lacing This beer does not take long to condition. Because its not boiled there...

How would you say it compares to Voss? My current favourite is Juggernaut but that is a blend not a farmhouse strain.

How much has the gravity dropped? They probably wont taste sour because of the high sugar content but 1018 is quite low. When i first made a lacto starter i couldn't tell if it had worked either. I would trust your ph meter and carry on.

Out of all the Lambic style beers i have brewed the only one i can recognise the same flavours in was fermented with a starter made from Geueze dregs. This is a starter i made from three bottles a few weeks ago. So far the ones i have brewed with commercial mixed pitches are a bit one...

Not at all. About half of my beers are no boil nowadays. The main difference to the traditional method is that sometimes i boil my hops in water to add as a tea to the raw wort. Actually i have seen Oak and Time in Norway also doing this. Its on a David Heath video. Having done so many no boils...

I love a corn lager. Have a similar beer to package this week. Lost count what generation I am at with the yeast but it's over 2 years now and going strong. Being lazy i got fed up preparing starters and now I prefer to keg and immediately use the whole cake in the next batch.

I use about 3% on lagers to drop the ph. You cant taste it.

I am aging some of mine in plastic buckets and i don't think they are as bad as people say. My buckets do seal well and will hold a little pressure but they will produce pellicles and i prefer pet so i can watch them growing. You will get a yeast cake just like any other yeast from brett and can...

Mold. A pellicle would cover the beer. That looks nasty.

I have a recipe calling for 2tps of acid blend. Can i sub citric acid or do i need the blend? Its elderberry wine with some grape juice and i don't have a TA test kit.

I am your neighbor.

2 lagers, a sour and either a stout or IPA.