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You are right I don't filter...yet. I just got corny kegs for xmas, first brew transfered in today. I've considered filtering but so far not too convinced I want the extra hassle and required CO2 rather than just a bit of added sugar. But I see your point now I think, if it is not filtered...

In what way do you reduce to serving pressure? That 40psi in the headspace must go somewhere, either in to the beer by absorption or out a valve.

Presumably it is recommend to carbonate before conditioning, rather than after? Especially if you roll the keg around! Or why not just keep it at serving pressure (usually about 8PSI) with the gas bottle and regulator connected during the entire conditioning period? It does make sense to roll...

I was wondering about that! Mine comes in tiny sachets :)

The hops are processed the same, whether used for boiling to add bitterness or for dry hopping to add aroma. I've got to say though, the idea dry hopping only adds aroma is a myth, it adds plenty of flavour too, just more floral than when boiled. Try a bottle of BrewDog Dead Pony, nearly all...

Which grain sack is that? Mine has a draw string so I can't hang it nicely open like that. I did buy myself a welder recently so a simple bag stand could be a future project!

Mine did have some oil residue and dirt to clean off, particularly under the lip. Unless you are heating it above boiling (like a frying pan for example), I don't think there is much need to worry what type of stainless it is. I imagine it is far better than using plastic to hold boiling...

You shouldn't need to worry about either options! There are so many factors and 'what if' scenarios when a product is going out to potentially millions of consumers. It is unprofessional and irresponsible to take even a tiny but avoidable risk. Google the story of 'Typhoid Mary'. The beer...

Why is it called dry hopping when they get soaked? Shouldn't it be called cold hopping?

If you had to pick one or two items that you really value for brewing, but are not standard kit or brewing specific, what would they be? I recently got a large (40cm!) and strong whisk. It is sooo much better for mixing the mash to avoid clumping than the ubiquitous long handle spoon and has no...

I design and build speakers, I also built my own CNC router to do so :) Also playing with 3D printing and electronics. I think brewing attracts engineer types because there is lots of expensive equipment that you can make for yourself if a bit of know-how. To the original question, I've noticed...

You want to test that for yourself? It only take a cracked bleeding lip that gets in the liquid. And it was only an example off the top of my head. It is not for the drinks / food producer to make such assumptions and take risks with customers health.

I make 19-20L batches. I mash with with 15L, so not quite full volume. I sparge with an additional 5L boiling water. After moisture retained by grains and lost in boil, I tend to get about 17L at the end of the brew. I add a large 2L ice chunk after the immersion coil for cooling extra fast...

I was just thinking of moving the fermenter from the cellar or outside to my living room. It only takes about 24hours for the batch to warm up naturally. I wondered if doing it super slow over the course of a whole week had some special effect on clarification?

Professional brewers have a more significant responsibility regarding food safety and hygiene than home brewing for personal consumption. It's a very serious subject on which my wife has a masters degree (food safety, not specifically brewing hygiene). There are EU regulations about how packed...

I'm just making it up. I'll use the 100g. I'm making 20L.

I only included 45g of hops because I had looked at some other larger recipes and most didn't use a lot. However I have 100g available.

Thanks for the details. What is an FWH? You are right I might as well hop at the start. I used to do 60min boils but then switched to 90mins as I heard it is sometimes necessary to reduce diacetyl. I'll add more hops but they come in 100g packets so that is the max for this one (I already...

Yes I'll measure the gravity to see what's going on, but in my experience 3 days is about how long it takes for the majority of fermentation to complete. Why raise temps so slowly by 1C each evening? What's the advantage compared to simply going 10-16C over 12 or 24 hours? If you want clear...

My current lager plan is this. please advise if anything seems wrong or strange: 3.5Kg Weyermann Floor Malted Bohemian Pilsner Malt 0.5K Weyermann Barke Munich Malt 0.5Kg Dingemans Pale Wheat Malt 90 min Boil 15g Saaz Hops - 60mins remianing 30g Saaz Hops 30min remianing Yeast - MJ M84...