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Calling all you cask ale emulators out there, including the indomitable @peebee What do you find is the average shelf life of a kegged real(ish) ale which is served either using a LPG regulator or cask breather? My experiences to date have been mixed. My ESB (which admittedly has been on tap...

Bloody hell @Obadiah Boondoggle. The organisation of this gets more impressive with each round! 👏

@AngelHomebrew. Any update on the arrival date of the Brewzilla shipment? Thanks

You're making me nervous. My last brew was a Munich Helles and I managed to scorch the element for the first time. It's in the final stages of fermentation and I'll be mightily narked if I've ruined it. I might have to draw off a sample and check EDIT - tastes like ashtray! 😭

On a 2L flask, the difference in surface area between a 1L and a 1.5L volume isn't that great. Also (and I'll be corrected if I'm wrong) the main air intake is through the vortex that a stir plate creates

Brewfather suggests a 2.3L starter for 19L of 1.065 wort using 3 month old yeast IF you overbuild your starter by 100 billion cells (so that you can reserve some of your starter for the next batch). If you didn't do any overbuilding, it suggests a 1.5L starter

I got mine from Ali Express. I've also bought a reel off Amazon but it seems it's not currently available: https://www.amazon.co.uk/gp/product/B08CHKPYM9/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 I can't see anyone else presently selling it on amazon unfortunately Get er brewed stock...

One tip on gas lines - if you use EVAbarrier lines (available in 3/8, 5/16 and 3/16) it is a lot more flexible than the Valpar Brewmaster stuff

No problem just increasing the volume of wort. The yeast will reproduce to suit the total volume. If your flask is big enough, I would boil up some more DME, cool it to room temp and pour it in if you can.

You'll be fine in all likelihood. Yeast is very resilient if stored properly and you're doing the right thing by making a starter. I've used liquid yeasts that have been in the fridge for 6 months to a year without an issue. My only observation (and I only say this to be helpful) is that a 1L...

There's a post from me earlier in this thread bemoaning greenfly. I just couldn't get on top of them and its the reason I've given up growing chillies despite having a large greenhouse 😥 . It was getting too depressing seeing my much cared for plants getting destroyed every year and I simply...

I did a hoppy pale recently with WLP006 Bedford British (the Charles Wells strain) and the yeast performed beautifully and I was really pleased with the results. Wyeast 1318 is a good choice. I might also consider WLP002 English Ale (the Fullers strain)

Depending how long you have had it, I would send it back to the retailer as borosilicate glass should not have a problem with rapid heating and cooling due to its much greater resistance to thermal shock. I wouldn't use that again due to the risk of it shattering. These flasks should be...

An alternative is to get a second Brewzilla if you have one already (or two if you don't) and run them in tandem. That would also have the advantage of being able to run different batches at the same time. I run a 35L Brewzilla and a Klarstein Fullhorn (which is 2.5kw by itself) in tandem...

Sent you a message athumb..

Not used WLP037, but assuming it's the same or similar strain to Wyeast 1469, it is not the quickest starter. I also agree that the temp is going to slow it down. I wouldn't worry. Maybe try and warm the FV a little and give it time. 18 hours in is too soon to be concerned for any yeast! My...

I would probably go with MJ M84 if you wanted to use a dry yeast. My last Vienna lager I used WLP833 German Bock and it came out great

On a related point, I've got some Saison Dupont Biologique in at the moment and I can see a decent layer of yeast on the bottom of the bottle. From the little research I've done I also understand that they referment in the bottle. Does anyone know if this is a primary strain or a bottling...

Are you in a rush? If not, I would just use a traditional central European lager yeast like White Labs WLP833 German Bock. If you follow the quick lager method (as described here Lager Method) it doesn't add that much time compared to fermenting with kveik - maybe a week at most.

I have the Italian regulator from Malt Miller. I find the centre regulator knob hard to turn as it requires a lot of torque and is so small. I have to say I've moved to using the Kegland regulator due to the large knob that comes with it.