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I had a few fermenters that I couldn't clean to my satisfaction as I found that they retain a smell, I discussed this with a guy who is in the plastics industry, basically there are so many different variations and they will be porous because of the way they are constructed, pet is obviously the...

That looks like a type 22 what where you on

I've got 2 tilts sitting back in there boxes, initially they are good at the start but towards the end of fermentation they become erratic, they also require calibration every use not great.

With these brewing systems there is no need to worry about strike temperatures etc, you have options to manually set temps or programme in for the whole brew etc. I also have a brewmonk and have had other brands of the same unit.

These things are weird, who in their right mind would have a soft drink when beer is available 🤔

57l Raw Wheat Ale Total= 4719

56l Smash cascade Total= 4639L

Don't pay to much attention to the recommended amount as generally these suppliers always go way over the actual requirement, less yeast is not a problem just let it have a bit more time to do it's job

Too much scare mongering goes on with homebrewer's. For the time it takes me to demolish a keg I probably don't need to worry about oxygen getting drawn in, however I'm a hophead but I prefer session beers. Whilst strong hoppy beers do retain hop flavours, session beers deteriorate quickly...

Keep at fermentation temperature and I think if you give the fermenter a gentle shake to agitate every few days what yeast is still active will keep your beer alive, last thing you want is for all the yeast to settle out and die with the beer sat on top of dead yeast.

My original basic recipe for session house beer 4% Maris otter 85% Crystal 7.5% Torrified wheat 7.5% Hops as required Ale yeast Malts can be substituted for required colour and taste, easy basic recipe for experimenting with hop's

Welcome back to brewing, my advice is to keep notes on what you've done along with the results, there's no wrong way to add or use hops and everyone is searching for the right way to utilise hop's, to which the odd few know it all. For successful brewing keep everything clean inside and out...

Go for a Wheat ale 50% Wheat and 50% pilsner Any ale yeast

I'm not sure what you mean or concern is about byproducts, as I serve from a keg via a hand pull I consider 2 options; 1. Use bottle C02 in which a. Attach C02 and apply minimum pressure to replace void b. Attach C02 and apply pressure for carb 2. Not use bottle C02 a. Open gas post and air is...

The gas in the bag is only to fill the void as beer is pulled off, no intention to carb or pressure

I don't normally do recipes but the Crisp handbook gives good ideas to create. I had a request from a lager lout friend in for a German pilsner. As I intended to brew this quickly it was going to be a pressure fermentation in 2 kegs, so scaling down to a 42l batch the malts is easy as they also...

I save some of my fermentation C02 into used and sanitised 20l polypin ale bags, they quickly blow up at the beginning. These are connected to the gas post of a keg which I serve through a hand pull similar to cask but protecting the beer, although it tends not to spend to much time in the keg...

57L Cascade smash Total 4284L

57l Session Pale Ale Total - 3972L

My sympathy to the OP on this thread, lot's of replies but few answers ☹️