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You know what they say about drinking whilst brewing? Well, last night I brewed a Chocolate Cherry Stout, with cocoa powder & cherries in the boil, all going marvellously whilst enjoying the remnants of my keg of strawberry sour beer. *Hic* However, by the time I had chilled the wort to...

New cylinder obtained, and after some careful testing I deduced that one of the corny top seals wasn't seating properly and was letting pressure past. Think I will only pressurise in future when force carbing & dispensing.

Thank you gents, I will have to replace then check very carefully. All John Guest fittings and pipework.

As a follow up to this, I have a 3 keg setup and my 6kg cylinder has just ran out after 6 weeks. I only use it for force carbing and pressure dispensing - does this sound like a reasonable duration? No obvious signs of leaks, I was expecting it to last much longer than this.

Usually cold crash mine for a week at 2C, then force carbonate for the last day at 30psi, then raise to serving temp & set pressure to ~10psi. My beers are stubborn and usually don't clear fully, but still taste okay.

Since the lockdown I've invested in a Keezer and three corny keg setup, plus my two King Kegs, so at any one time I have at least 4 beers on and one conditioning. To start with it was so easy to wander into the shed, grab the glass and pull a beer, I was drinking every day probably 3-4 pints...

The 'shelf life' isn't necessarily the end of it's useful life as a pressure fermenter, only the recommendation to have it retested at rated pressure AIUI. I think it's recommended not to use it beyond two years without an appropriate test, but you may do so if tested.

As @HiOctaine says, you could use an ispindel - once calibrated they seem fairly repeatable and reliable. Obviously you will need to use your existing hydrometer to calibrate it.

I have a Fermentasaurus Snub Nose, it's been an excellent addition to my brewing setup. It's rarely empty these days! Very reliable, no problems with leaks or other faults.

On the left - 6% saison. On the right - 6.5% Grapefruit IPA. Waiting in the wings - a NEIPA & Pilsner Lager.

If you are wanting to get a full keg down to cold crashing temperatures, it's often best to start out with a freezer as the base unit. My keezer can get three kegs & sundry apparatus down to 1-2C for cold crashing & lagering with no problems, coming on about once an hour for a five minute burst...

I have three fermenters, and three cornys & two King Kegs. At present two fermenters are full, and all the cornys & KKs are in use. Trying to get one corny down so I can transfer my pilsner lager into the fridge for lagering. It's a constant nightmare :laugh8: :beer1:

I have a large hop spider with 300 micron mesh, and definitely haven't found it to restrict either the bittering or flavours of the hops.

I have my keezer set to 7.2C, tried it at a range of temperatures from 3.3C to 14C, and found this middle point to give the best balance for a range of beers. Stouts and the like I serve at room temperature from a King Keg to suit the body of the beer.

I have a Logik L200CFW18 keezer, which I use to hold 3 kegs, but I have seen others using this freezer with an extended height collar to hold 4 kegs. However, it's 91cm wide so won't fit your space.

I serve various beers direct from my King Kegs using their own pressure produced during secondary to dispense - stouts, saisons, and the like. Most retain 3-6psi with time between pours to restore pressure, and produce consistent results. I also use corny kegs to pressure dispense more highly...

Usually brew on a Friday & the yeast has done it's business by the Tuesday. Transfer into either a King Keg or corny to finish in secondary, add any dry hops as required in a stainless mesh container for the desired duration. Remove hops, pressurise to 30psi for 12 hours, then reduce slowly to...

3/8 hose served at 7.2C - no problems with foaming here. Calcs suggested 10psi keg pressure would give 1psi tap pressure. It's smooth and controllable.

I've found no noticeable difference. I place the basket just off to the side of the kettle element, so the rolling boil tends to travel up and through it. I've found in the past that hops free to float in the kettle all tend to end up at the top opposite the element anyway, so I suspect having...

For what it's worth, I force carbonate my kegs at the outset with 30psi for 12 hours in the kegerator. This then gets dropped to ~10psi with 1 metre of serving hose, and I seem to get consistent pints with a 1-2 finger head on them. First few tend to be frothier, but that's not unreasonable.