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Thanks for all the replies, I only got one notification so didn't check back until now! The tap and the lever part is actually looking okay, but the conical flow control and the receiver that bolts to the fridge door is nasty. In an effort to save the good bits... I wonder if a 3D printed PETG...

I don't really understand the argument here. At home you can do what you want. In a commercial brewery it's a totally different matter. Just look at the recent fuss with labelling allergens clearly on food packaging. It can literally kill people and that's just the packaging. Among the UK...

I bought these taps from eBay about 1 year ago. Practically they work great - easy to use and easy to clean. However after less than 6 months I started to see plating disappear. I don't know if it affects flavour but it the plating must have gone somewhere and I'm not sure if the base metal is...

I've tried: Simpsons Extra Pale Crisp Extra Pale Thomas Fawcett Marris Otter Dingemans Pilsen I think I liked Dingemans Pilsen malt the best. Crisp Extra Pale was the worst.

It may not be relevant but I did a lager with MJ Bohemian Larger Yeast and it had a distinct sulphur / egg smell. Reduced greatly after 4 weeks cold conditioning. Were the hops from a fresh pack? I've kept some after opening in a food baggie in the fridge for 3 weeks and they smelt noticeably...

Thanks. I read that sulphites are common to add to wine to halt the fermentation but they did not mention using in beer.

I was watching this Genus Brewing video yesterday. It has some really great advice, even if you have been brewing for a while! Genus Brewing - Bad Beer Fixed 00:10 - Water Chemistry 01:49 - Fermentation Temperature 03:43 - Crystal Malt 05:11 - Sediment in Fermenter 06:19 - Hops in IPA's 07:47...

Looking at EBC of malts I think the main reason is becasue this is the first time I have used crystal light malt EBC 100. In my other IPA I have always used Caramalt with is EBC 30. Additionally I tend to use base malt with EBC 3-6 in my all grain recipes. I don't think the Malt Miller 'Light...

I made the LME IPA yesterday. We'll see how it turns out! I did steep the Crystal Light Malt for 25mins at 65C. I tasted the wort and it didn't taste sweet so... Maybe just 300g was diluted in 12L of water. I did read that light crystal has a mix of extractable sugars and convertible starches...

Wow those kits are nice! I wasn't aware of that supplier so good to know now. I'm afraid I already placed my Malt Miller order for 3Kg of LME, but I'll make sure it's the first recipe I use so it doesn't sit around longer than nessicary. Hopefully a busy supplier like Malt Miller will be...

From your reply I guess you think Galaxy / Citra would detract from Saaz or are inferior somehow? I was just thinking I liked the Saaz lager I made and I love the aroma of american IPA so why not make the Saaz lager and stick some american dry hop in it?

Lol, about this much! I'd blame my speel check, but aktually I'm just **** at speeling. Is it crazy to try a mixture of Nobel for bittering and US for aroma?

I want to make a dry hopped lager. However, I notice most dry hop larger recipes on the net do not seem to use 'lager' hops at all. Most just use Cascade, Citra etc.. typical hops used in late and dry hopping but not typical of lager. I imagined they'd be using a lager hop like Hallertau or...

When I started home brewing, like many, I used a LME kit. Most had pre-hopped extract and a few even had dry hops too (a massive ~10g lol). I was disappointed by the kits as I always wanted an American IPA style but none ever produced that, despite the label. My guess is they use pre-hopped...

I wish I knew the taste of most of those beers. I've not seen many in the UK.

Sorry one more question. Maybe @foxbat can answer? a 5-min hop addition means 5-min before you switch off the heat, right? I use hop socks for pellets, so do I remove the hop sock at 0-minutes, or just switch off the heat and leave it in the kettle during cooling? The time taken for cooling...

That is great info thanks!

Why do you both lean towards Cascade for bittering, rather than Citra? Something wrong with Citra here? In general I thought high alpha acid hops were preferred for bittering and low alpha acid for aroma?

Thanks! Can you explain your reasons for what you'd do, so I can learn? I don't think I can mash more than about 5.5Kg though. P.S. What don't you like about gervin?

I've got some bits to use up but I've never had much luck with my own recipes. So this is WWYD? I've got: Extra Pale Malt 5Kg Flaked Malted Oats 1Kg Pale Wheat Malt 1Kg Caramalt 500g Citra Pellets 100g Cascade Pellets 100g Citra, Nelson, Cascade Aroma Oil Gervin Yeast NBS Ale Yeast