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The S30 cap is for a Sodastream gas bottle which, to be honest would be cheaper than gas bulbs in the long run, but means you'd need a regulator as well. With regard to your question about serving temperature yes, you could take it out of the fridge when you want to serve it, but unless you're...

But if you don't leave the gas connected, how will you dispense?

Actually, I bow to your superior knowledge and I was perhaps a little hasty and should have been a little more detailed in my post. From what I've read over the years, the sweetness seems to be the main gripe for those who have one. I *thought* I'd also read that the sugar we buy today is...

I'm pretty sure the pressures would end up equalising. You may independently pressurise keg one to, say 15 PSI and keg two to 10 PSI, but as soon as you connect them both via a splitter to a regulator set at 15 PSI, keg two will pressurise to 15 PSI and conversely, if you set your regulator to...

Thanks guys. I knew I should have asked about a calculator. Can you recommend one?

Drink it. Yes, you may well have sanitised, but there's always an outside chance of infecting beer if you return it to the fermenter. @chopps - I thought refractometers were only good for taking samples of unfermeted wort.

Wines by style are generally within a certain ABV range. If you prefer wines within a different ABV range, you may be better off looking for a kit that produces wine of a different ABV.

It's probably not the answer, if it doesn't happen with every brew, but it might be interesting to mark the bottles that do produce gushers. Edit: If those bottles produce gushers in the next batch, maybe don't use them again.

Units like the Grainfather won't allow you to set up and return to fermented beer. At the very least you'll need a fermenting vessel. Also, be aware that the Grainfather etc still produces a lot of steam and you might want to consider how you can vent it without covering the unit or having...

If you want to serve beers of different styles that should be served at different pressures, you'll need a secondary regular for each subsequent keg (i.e. one secondary for two kegs, two for three etc).

I know you know I know...

It sounds like the glass hasn't been rinsed well after washing.

Fiona...Fiona...is that you? Tell me it's you Fiona...

I think really the only way to ensure hoses etc don't contribute anything nasty to your beer is to only use food grade hose (preferably at least opaque so you can see if anything is lurking inside) and to only use it if you're going to pass boiling water or wort through it for ten minutes prior...

I'm no expert in wine making, but I do know Berry's books are hopelessly outdated as far as the amount of sugar in the recipes goes. And his book(s) on beer terrible.

I've only kegged two beers; a Batham's Best clone and a hefeweizen. Obviously the hefeweizen was supposed to be cloudy, but I honestly can't remember about the Best. I served it at a barbecue and I don't really remember having to apologise and explain about haze. Though I do remember there not...

I definitely agree with An Ankoú. The only time I've ever had it, I removed it and drank the beer green. The tip about ascorbic acid and bottling/kegging is great and I'll bearvit in mind if it ever happens again.

I'd recommend buying a kit from brewkegtap.co.uk It'll contain just about everything you need.

If you buy campden powder, it's much easier.

Will it be food grade though?