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Are you able to purge the FV after half filling it?

Brewed an American Red Ale yesterday. Would that fit in with this months style? It's supposed to be a hoppy red, if that makes any difference?

I have one of these. I bought it at the same time as my original keg set-up. It works just fine. There might be a little bit of gas that escapes when screwing the cylinder into the regulator but so long as you don't faff about, I doubt you will lose any meaningful amount of co2...

Ah, ok. I just boil a kettle and pour that in with the oxy for the stubborn, burnt on stuff at the bottom. Then tackle the rest with a hose and non scouring sponge. Do you fill yours and then bring it up to over 70c?

So were you just switching it off via the mains? Isn't that something to be avoided with electrical equipment?

Do you mean a coiled up extension lead? Mine used to cut out after so long when I used one. A friend told me it was due to overheating because the cable wasn't fully uncoiled (all 5 meters of it). Switched to a four-gang extension lead and haven't had a problem since.

Take a look at this and tell me if you think this is totally necessary? I mean, so many small amounts of different hops, spread out every 5 mins seems a tad OTT to me.

In my experience, kits take at least 4 weeks to become drinkable. That's 4 weeks from brew day. You will notice a big difference from week 3 to week 4. If you are making Cooper's kits, this is especially true. In truth, I haven't made a kit in a very long time so perhaps advancements have been...

Re pasteurization, that's what I was told from a mate whose dad worked at the St James' Gate Brewery. Albeit he did work there a while ago and the claim is backed up in the article you posted. Interestingly, in and around the turn of the millennium is when I started to notice a decline in the...

Well if it's on Wikipedia... Would this be the same Wikipedia that claimed a chicken was the chairman of a Romanian football team and that Jeremy beadle's little hand had the ability to shoot laser beams out of it? In Wikipedia we trust! 🤣

Guinness is not pasteurised in Ireland and the kegs have a 3 month bbe date. Kegs that are sent to other countries are pasteurised and therefore have a longer shelf life. This alters the flavour of the beer. This is why when an Irishman tries a pint of G on holiday, he thinks it tastes like...

Not from Derry but I am up there a few times a year. The blackbird bar is nice and has a large beer selection. It's also right beside the bus station, if that is needed. Guild hall tap house is another one with more than just the bog standard range. The Anchor bar is quaint and is possibly the...

Charlie Papazian calls it "that Guinness tang" and how they used to achieve it was by adding 2 or 3% soured Guinness after fermentation. They probably don't do that any more, if what Charlie said has any truth to it. Guinness have messed around with their stout quite a bit over the last 20...

Think the four pack was under €10. You wouldn't see that value back home for an 8.4% beer.

I concur. It's a classic. And Escape from NY is one of Carpenter's best.

Dry Irish nitro. I added 60g of Sumatran coffee to the serving keg. Has turned out well. Next time, I will add the same amount at the end of the boil.

I think you might be right, mate. If I still had my plastic conical, one of these would be ideal. They are a bugger to clean. But I try to clean my kegs as soon as they are empty, to avoid contamination. I have found that a prompt cleaning regime has kept infections at bay. I would never have...

Ha ha. Pretty sure we all enjoy the end product. It's the faffing around and all the other shyte that can sometimes get you down.

@Wezzle Hmmm, that would seem fine for my serving kegs but I use a 23L keg to ferment in. The top of it gets caked in krausen and usually requires a scouring sponge to clean it properly. I am beginning to wonder if even the bucket blaster would do an adequate job now.

Would love to take credit for it but that one wasn't from me, mate.