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A bottle of Duchesse is going down very nicely

I was wondering if anyone had used cold steeped grains in a later conventional mash and what was left in the grains in terms of colour, flavour etc

Yep. I've managed to get them on now. I think I had the two mixed up.

I think the gas in is the ringed one and the liquid is the smooth one. But that's only because of the way they fit. Dark farm don't list which is which, but they look similar to ones on get 'erbrewed that are that way around

I've now realised I think I had them the wrong way round. Nothing came with the keg to say which was which so if anyone can confirm this it would be much appreciated

Hi all, today I received my first keg of any kind, a mini keg with ball lock spear lid and steel disconnects. I've attached the liquid one no problem but the gas doesn't want to go further than it has in the image. I didn't want to damage it before I'm sure if I'm doing something wrong, or is...

Cracked my first bottle of my flying ace saison @ 4.7%. Not bad, very slight pepperiness to it.

This is the contents of my blow off bottle 76 hours after pitching, airlock is on and slowly bubbling. I hope this beer smells and tastes as good as this bottle!!

Out of interest does anyone know how universal the spear lids are? I.e if you buy a mini keg/growler from one brand how likely is it that lid will fit another unrelated keg?

Yep, and I didn't rehydrate, but it's only a 1 gallon batch

Orange peel might compliment it better than the oak chips I've got actually, good idea!

I found the old ale recipe in the GH book, tweaked it a bit and was curious to see if it would work with the dry Voss yeast given the current climate! Unfortunately I think it will end up a bit weaker but that should still be plenty

First brew posted in entirety, Voss old ale. The actual og ended up at 1.055 due to equipment issues/spillage. Krausen formed after one hour and it has been vigorously bubbling ever since, escaping into the blowoff tube.

I brewed a Voss old ale (OG ended up around ~ 1.06) and am very glad for my blow off tube. Should try cooling it slightly and replacing the bottle of sanitiser?

1 hour into fermentation using the dried Lallemand Voss yeast and it's taken rather quick by the looks of it

Bottling day for my sorachi/flyer saion

That was instead of adding them at the boil, to prevent them inhibiting the lactobacillus. Based on some other advice I've seen I think I'll pitch the bacteria a few days ahead of the yeast to give it a head start.

A nice cold Schlenkler Helles

I'm looking to attempt to brew a lichtenhainer in the coming months and was considering co-pitching lactobacillus(helveticus pitch) with a German ale yeast (k-97), then adding a hop tea after 1.5/2 weeks. Does anyone know if this would work?

Thanks for the advice, I pitched in the low 20s and cooled it to about 19 where it is now. The SG wasn't too high but I was planning to leave it 2 weeks so I can bottle on the weekend. It will rise to about 22 degrees naturally without cooling so after a few days I'll probably just let it be.