Search results

Those tube sizes are internal diameter, right? Do you prime with sugar and use the CO2 for serving too?

I use 6mm OD PVC tubing to join my sodastream regulator to corny kegs. I use it for serving pressure only, but I did crank up the pressure to about 30 psi to test the tubing and it survived. There are so many options when it comes to joining things up. Wait for your order to arrive then you can...

Range.......

You want to get a new sodastream adaptor, 10-15 quid. This will allow you to connect a sodastream CO2 bottle to a standard pressure gauge. Where is goes from there is up to you. You'd want a fitting compatible with an S30, of course.

Grail.......

I'd keep the chocolate malt. It will add something nice. Just add less? 15-30g is nice in a 23L bitter.

Wonder........

Brave New World....... Iron Maiden https://www.youtube.com/watch?v=6Inyg70V-QI

That would be the lazy technique. Scrape off some of the crud from the inside of your FV and taste it. You don't what it anywhere near your next beer. Swirl and pour the slurry remaining in the FV to a couple of sterilised jams jars or similar. Store in the fridge and use within a week or so...

Plate....... haddock n chips :thumb:

Peace.......

I agree and I think you might struggle to find one worth the money. Making stuff is much more fun. How about some yeast culturing kit instead? Maintaining your own yeast collection adds considerable value to your brews. It cuts the cost significantly too. And it's easy. A lot easier than brew day...

Falling Off The Edge Of The World....... Black Sabbath https://www.youtube.com/watch?v=-4icvovYexY

Can't see where it might be going wrong, TBH. Dodgy batch of yeast? Maybe rehydrate the yeast next time? Did you add blackberries to the first batch too? I'm wondering whether they've had an impact. Any means to measure the pH of your beer? The blackberries might have caused the pH to change...

If the phenolic smell persists, I'd dump 'em. It might be from something else, wild yeast or bacteria, that has got a foot hold because of the lag time. Not much we can do about it. Blighters are everywhere!

I'd feed them with lower gravity starter wort, before brewing. Might help them recover from possible stress?

That looks like a really nice recipe. What temperature was the mash and for how long? Did you rehydrate the yeast? Did you aerate the wort prior to pitching? What was your ambient fermentation temperature, roughly?

Chocolates.......

Metal.......

Outlander.......