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I usually put all the things I want to order into my basket at THBC, MM, GEB and (more recently) Brew-Day and go with whoever is the cheapest. My last order was the first time in 2+ years that GEB wasn’t cheapest and I went with THBC. CML are great for when I have a last minute change of plans...

The only Kegland products I’m seeing on AliExpress now are on the Brew Ware Store. It only sells Kegland stuff by the looks of things, so could it be that they have rebranded for the reason Foxy gave above?

Actually, with a decent mill you can dial in your crush better than buying a crushed malt with a generic crush (or 1 of 3 crush options).

I drink around 6-7 pints a week on average (3 Friday, 3 Saturday, and maybe another 2 if my football team is on TV during the week). I have a 3-keg/2-tap kegerator and aim to time my brew so it’s ready to keg around the time one the kegs is about to finish. Sometimes I end up having to brew in...

I was on a brewery tour back in February and they fermented/conditioned quite a lot of their beers in modified versions of these...

If you want a sensible answer on HBF, you should never ask about pressure fermenting or 30 minute boils!

TBF after this thread where he’s been adamant that pressure fermenting makes **** beer, I might actually believe he doesn’t work for Keg King after all, given their flagship products are pressure rated FVs!

The original query came from “Jackhorzempa” who appears to be from Pennsylvania. Unless you are saying that Jamil has stock answers that he copies and pasted into various AMA threads in different places? You also conveniently missed out the paragraph where he promotes the Whitelabs high...

Must have got lost in your answers where you were trying to prove me wrong before you attempted to prove yourself right. However, when I search this thread for “saison”, “kolsch” or “true lager” this post is the only one that appears.

You’ve not responded to my question about why your pressure fermented lager “didn’t taste like a lager”!

And somehow I knew I wasn’t going to get an answer to the original question I asked. Starting to get the impression it was bad brewing rather than an issue caused by pressure fermenting 😉

You are literally the only poster in this thread who has mentioned making “the best beer” at 35C and 10PSI

Yes, I know how to read a judging sheet, but I’m not going to visit the website for a competition from 11 months ago to post my scoresheets on here just to prove to you that both judges were BJCP qualified. They were, and there was no no mention of it “not tasting like a lager”. So are you...

Both judges on that comp were BJCP qualified. Are you a qualified judge? What would be the benefit of posting up the score sheets? All that will happen is that you will tell me the judges were wrong. Are you going to tell me why it didn’t taste like a lager?

What do you mean? The only time I’ve ever won a BJCP comp it was with a pressure fermented Helles.

This is the important bit. I love my Fermzilla but I’ve not used it for my last 3 brews because I’ve made a Belgian, a hefeweizen and a witbier.

Foxy - No experts or professionals have anything good to say about pressure fermenting Sadfield - here’s an interview with Chris White Foxy - he’s lying, he’s been paid off, he told me differently in a private conversation that nobody else heard

You can pressure test them yourself with gas and some water. You never test the vessel to its limits anyway so they should last much longer.

Their basic range (ie not the Beirm ones) has a kolsch yeast that I used a few times but not since about 2019. I remember it being good but don’t have much more info I’m afraid.