Search results

Yes, the instructions make a point of taking note of the natural curl of the tubing, and install it accordingly. I'm finding (without this equipment bytheway), that if I get everything right in the brewing and fermentation process that the beer is great to drink very soon. I have only really...

I think it would make it much more feasible to prime and also to dry hop using this equipment, especially if using the optional gauze filter. The link is: http://clearbeerdraughtsystem.com

The result: I really will have to learn to post photos!

I know how a lot of you like shiny stuff for your brewing, and this comes under that category, even though it does spend most of its life hidden. Those with Cornelius kegs will know how annoying it is to wait until your beer drops clear, and any movement of the keg, whilst not taking you...

Just as an aside, I started (and still use apart from the co2 dosing method shown) this method of storage and dispensing of beer. I have beer well over 6 months old stored and dispensed in this fashion, and they still taste great. This is the perfect solution (with a co2 cylinder and...

I currently have mine down in the cellar, which is about 15 or 16*C. It is permanently switched on and set to the minimum cooling effect. It is ideal in this situation, with the compressor switching on very infrequently. If the room was a lot warmer, and the keg was sitting at ambient then it is...

Thanks Godsdog, that is interesting. I need to look into this a bit further.

A 30l Crusader keg is 365mm high, then add the height of the fitting. I would imagine that the total would be shorter than a Cornie.

I have both a single tap and a double tap model, and I honestly think that whilst they are great machines, at one pint a day I think it is questionable whether it is worth it. A 5l mini keg in a fridge would perhaps be better for that sort of volume, or even bottles. If you are drinking 4 or...

Try LINDR PYGMY

Well, it's only a fridge freezer, and it was in the fridge section. It was set at its coldest setting, but the fridge section does not have a separate compressor, and is only cooled from the cold air that enters the fridge from the freezer section. I never would have thought that it would've...

Well, I transferred a stout from the fermenter that had been chilling in the fridge for a week. I left the fermenter in the garage overnight and this evening, after a very warm day, this is is what I found in the fermenter. A solid block of ice! Explain that one then!

Yes, I think that could very well be the problem.

Did you ferment it at 22 degrees so that it would ferment faster, and able to be drunk sooner? :) Fermentation is an exothermic reaction, so if you heat it up to 22 degrees and the yeast really kicks off, the temperature will almost certainly rise above this point - which is already at the...

Infection?

Try the compressed air, and if that doesn't work get a blowtorch on it, or just put in a fire - that should do the trick.

It looks fine as is, with 3kw for 30 litres, so should heat up quickly. If you wanted to change the tap, it looks like it might be a little complicated, with the sight glass attached. Another consideration is that similar boilers will often not produce a rolling boil, without some...

I've also got one of those taps, which I didn't really use for a long time, as I had foaming problems and so bought a flow control tap. Recently I had two kegs on the go, and changing the tap from one to the other was becoming a chore, so I set up the spare. I probably gassed the beer up to a...

I feel old now! I am coming up to 63 this Christmas. My first brew was when I was around 14! It was a stout kit, and it smelled terrible (or so I thought), so I poured it down the toilet. Now, I think it was probably fine - I just didn't know what it was supposed to smell like. I restarted...

Well, I hope you are lucky. For some reason, the mild recipe I am using is finished and is crystal clear within the week. It is the only beer I make which does this. I start drinking it straight from the fermenter. I cap it off so the pressure builds up, and I can take 'samples'. It is now my...