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I've got 5 on order; my first. My dispenser arrived yesterday; Christmas comes again! I'll be cleaning the kegs with a bit of oxi liquid and a cloth. You can easily get cloths in and out of such small holes. Spin it around and the contact ensures all nasties are wiped away. I did the same...

Although, I think best practice would be to use a starter, just to reinvigorate. When harvesting, it's dealt with the brew, and sat under fairly strong alcohol for some days. Of course I've never tested both approaches against each other, just repeating what I understand from what I read.

If I go to the trouble to treat my water, you can be pretty sure breweries do. I watch a lot of brewery tours on YT and they pretty much always treat their water. Stouts were brewed in Dublin and Pils in Czech Republic for a reason. Now we understand why those brews worked in those regions, we...

Not quite today anymore, but Westmalle Tripel clone. Probably my beer of the moment. I shook up parts of my process and ended up with a big reduction in efficiency, by about 10%. So I lost about 1% ABV, to 7.5%. No big deal, just playing and learning. Tripel has probably been my favorite tipple...

I did quite a bit of research at the time of purchase and ended up with what you can find on Amazon under "Embossed Vacuum pouches" by seller Bolsemack. You need to check his different sizes and compare price per cm length, as it varies quite a lot; don't be stung! I think the ones I bought were...

From memory, while researching for purchase, I think 5 times longer was the standard quote. Technically it's not a vacuum in the bag, the vacuum simply removed all the air, and the air is bad for longevity.

Well, my idea for resealing the foil bag didn't work out. There's just not enough heat in the sealing bar. I tried 3 cycles in one place, and one seal above the other, but it still leaked a bit. Oh well, normal vac bags are fine, as you hardly ever have the freezer door open, so there is near...

Excellent thanks. Seems a really easy and near free way to go about it.

After playing with the calculators, I start to see the cost involved in stepping up. You are looking at about the same cost as a cheap packet of dry yeast for a single 2l starter; the cost is in the DME. Which got me thinking. What would be wrong in creating 2l more sweet wort than I need for a...

This earlier thread of mine generated a side discussion about aeration. I thought I'd post this, because it's very concise and from the guy who started and still runs White Labs. Check out time 1:01:35 to 1:02:45. https://www.youtube.com/watch?v=AbMedkH9_P0

Thanks for your reply Simon. 1) I thought it would be something like that. A starter it is then. Can I assume that you should still run with say 1/4 of the collected yeast even when running the starter? 2) Right, I'll prioritise growing rather than harvesting from the cake. Need to start...

OK, I'm finally getting into this. Ordered a stir plate and a separatory flask. 250ml & 2l Erlenmeyer flasks in the pipeline. Using liquid yeast will finally become financially viable. Been reading up on the subject, but still have a few questions I hope you can help with... 1) I think...

You are spot on with all your questions. Sounds like you've got it well under control. I'm aiming for about 2.0 volumes of CO2, and one added advantage of this, is that the PSI setting pretty much matches the ambient temperature. So for example, at 17 degrees you need 17PSI. It slips out of this...

As good a thread as any to ask this.... when I put my bottled conditioned beers in the fridge, why do they go cloudy after some hours? They remain cloudy even if I leave them there some days. I have never crash cooled a fermenter, but in my small example practice, it seems to have exactly the...

Euan, don't get me wrong, I'm not questioning your approach. If it works it works. Just educating myself on the subject and trying to figure out how to go from foam at low PSI, to no foam at high PSI. Either there is some key issue that I haven't yet got to grips with, or something else is at...

Sounds like a good plan. To have a second on tap, and to find somewhere for the 5l that the cornie can't take, I'm looking at a mini keg chilled dispenser. I haven't done the calculation to know what my Pygmy serving pressure is. And I guess the sweet spot would depend on what drink you were...

Hi Godsdog. I never quite figured out what you meant by this, but if it removes any taint, then it might be worth a look. What is it you are doing exactly?

Then my speculation was wrong :smile:. Still can't get my head around you upping the PSI to solve your foaming problem. And 36 psi seems like touching the stars to me. I'd have to be serving hefeweizen at 25 degrees to get into those lofty realms. I don't even think I force carb at that :lol:

P.S. I just had an idea as to what might be happening here. I only speculate though... If you only drink one beer a day, then the 250ml of beer sitting in the Pygmy will warm up and release its CO2. The CO2 won't be reabsorbed when you switch on the Pygmy in advance of your beer the following...

I'm really into line balance right now; it's my interest of the moment. I must say, I struggle to see how you can resolve foam in the glass by upping the PSI. Currently my keg sits at 12 PSI, and I'm really struggling to get foam, so the opposite of your problem. Tonight I hacked off about one...