Search results

I have one of these. you plug it into the gas input of the corny keg and will give you the pressure of CO2 then the tap lets you adjust it how you like. One of my favourite gadgets.

sorry @Cestrian, I just repeated a lot of what you said. I posted without realizing the questions had been answered.

There are several methods to carbonating. You can set the pressure gauge to the right amount (for example 1.4 bars at 10C) and let it sit with the CO2 open. This is easy and requires the least effort. However, I once had a small leak and when I went back to it it had wasted most of the CO2...

Completely hold my hands up to forgetting the yeast, absolutely vital. I think you can push a lighter crystal up a bit more than 7% though. Maybe 15% is stretching it but I stand by the recipe bare bones.

Welcome.

Nah, don't worry, I actually prefer a bit more body in my beers, you really wouldn't have noticed the difference anyway and the extra attenuation wouldn't necessarily mean it was a good thing for the beer. Concentrate on fermentation and taste rather than the FG. I don't want to overwhelm you...

Yeast uses the oxygen at the initial stage of fermentation and actually doesn't use it when it converts the sugar into alcohol (and the other stuff) so it won't have stalled through lack of oxygen. The most common causes are, a drop in temperature (maybe at night). Yeast health (when did you buy...

Actually, that sounds great. How did it taste? I wouldn't actually expect it to get down that low (1.006) as the fermentability is locked in (to some extent) by the manufacturer. You did well to get it that low, it must have been a hungry yeast! (of course, I might be well off as I don't know...

For an English ESB, a VERY general rule of thumb for a recipe is: 85-95% good base malt (mariss otter, golden promise etc) 5-15% medium - dark crystal 150-250 EBC 30ish IBUs from 60 minute hop relatively large amout of English hops at flame out I could give a specific recipe but @JockyBrewer...

I do agree with all your comments, but I still think using RO or distilled won't harm and all the necessary salts for fermentation will be in the LME already. Using tap water could add additional quantities of something that may be detrimental. There really is no way of knowing if tap water or...

I am NOT an expert in this (I thought I would at least qualify my answer) however, the DME or LME process is that the manufacturers will do the mash for you, therefore they would need to make sure that the enzymes have the correct PH and minerals for them (the enzymes) to do the job properly...

This is a good question but also depends on the water that was used for the mash when the manufacturer was making the extract, the type of beer you are making and the speciality grains you are adding. The easiest and best way to do this is to experiment and measure each step of the way (I'm...

You are right, the sides do suck in when the temperature drops and this will reabsorb some air; but not much. A 20 litre vessel will suck back what? half a litre? 1 litre being really generous? so 5% (this is an estimation but please let me know if you disagree, let me know how much suckback you...

A recipe is only part of it. If you have won awards for it, take the credit for the part you did fermenting and conditioning it. Congrats, it takes a great mazer (brewer) to win awards in mead!

I have always believed that the CO2 will not get absorbed back into the beer when cold crashing unless it is actively still generating CO2, or the beer is under pressure by the CO2 (will not be absorbed to a significant level anyway). So you should put the maximum temperature that the beer has...

This is exactly the right question to ask. The amount of CO2 will only increase if the beer is either currently fermenting or under pressure (under pressure with a higher level of CO2 being exerted on it which will force the CO2 into solution). This means that if you finish the fermentation at...

These are some amazing honey varieties! This is not really my field of expertise but I have never seen carrot blossom honey! What is it like? have you ever made a mead with it? What were the results? Also just the colour of Buckwheat honey puts me off/scares me!

No, I don't think you'll notice some mango skin, especially after all the other spices you have in there, I wouldn't fiddle with it. Aerate and provide additional nutrients on alternating days in order to keep the fermentation healthy (search for mead staggered nutrient regime on google and you...

Ah, ok, if the gravity hasn't changed in 4 weeks it's definitely stuck. Nutrients and a bit of a stir might help a little. Stirring will get rid of some of the CO2 as well as re-raise the yeast that has settled (although stirring is only normally done when there is active fermentation). If it...

Adding additional yeast to try and restart a stuck fermentation rarely works. Remember you are pitching the yeast into an environment with no oxygen, little nutrient content, a lower PH and alcohol. All of which isn't ideal for yeast health. If you want to add yeast get it started, start the...