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You've all got those crap plastic cappers is the problem, and that includes that black one. A lot of us on here have this one And have no problems with Koppaberg or Thatchers bottles. If you have a bottling wand on a pipe so you can leave it in the bottle and it still fill then you can cap...

Me - I'd absolutely gelatine it because I see absolutely reason not to. All the experiments done on it seem that people can't tell a difference despite the litany of it stripping out flavour. When you strain through this mesh is that going to be submerged so you avoid oxidation or something?

Love pictures like that? Have you ever had the crazy mad medusa krausen. I've had it about 3 times, got pix somewhere. It was early doors so I just assumed it was what things were like and didn't panic. Same thing happened the first time I had turbulence on a plane. My girlfriend said "Oh...

Oh lordy yes I would be very much liking this, please.

I'm the same as Chris. I gently give it a swirl near the surface and pour the finings over the back of a spoon. It's going to fall down through the liquid so it doesn't have to be stirred deeply.

Also get 2 or 3m of 3/16" tube per keg, one of these : https://www.ebay.co.uk/itm/Beer-tap-flow-control-3-8-to-5-16-or-3-16-push-fit-Home-Bar/333009229656?ssPageName=STRK%3AMEBIDX%3AIT&var=542063096481&_trksid=p2060353.m2749.l2649 And use the carbonation chart from this : Keg Beer Pressure in...

I used to do 23 litre batches with a 14 litre pot. Remember to campden the diluting water if you didn't treat all your water beforehand. I'm doing a post-fermentation dilution today and have to boil water to get rid of the dissolved oxygen.

Just for this bit - with star san it's absolutely fine to rinse them seconds before bottling even if they're jam full of foam. Some people have forgotten to take litres of star san out of their kegs before filling them and thought the beer was great. If you look for the Basic Brewing podcast's...

I'd mix oxy and detergent because the detergent makes the water wetter and the oxy will help stuff get into suspension.

It does absorb but the colder it is the quicker it'll absorb it and get more carbonated for the same pressure. Read this : https://jollygoodbeer.co.uk/2015/08/23/under-pressure-keg-beer-pressure-in-the-uk/ Bookmark this ...

Lager kits are utterly tasteless by their very nature. Imagine you wanted to learn to cook, got really excited and then went out and bought some rice cakes. It's like that. Yeah. Or you can batch prime where you work out the amount of carbonation you want by using the calculator here ...

Brulosophy and Genus brewing have been adding tiny amounts of metabisulphite and vitamin C at kegging and say it preserves hop character. I tried it and even though it was a tiny amount the booze smelled like dog farts.

Oh it fermented, all 9 yeasts in the experiment did - but I had a tiny bit left over when bottling and tasted it and it's not a kveik beater. If I had to brew super fast I'd use Kristalweizen every single time over Voss kveik, or the Gretel if I wanted some banana-ey thing. They've all been...

That's a 3kg premium two can kit. You don't need the spraymalt unless you want to push it beyond the 4.5%. You always need some sort of priming sugar at bottling. How long does it say to brew the kit for? If it's anything under 10 days then ignore it. 10 to 14 days is a better idea when...

You can hammer the Gretel up to 35c no problem. It's not as neutral as the Kristalweizen at 35c but that's a good thing because it's far more of what I was expecting from a wheat yeast. The kveik at 35c I found demolishes any malt flavour. What I end up with was like some juice based drinks...

I'd have banged it in the vacuum sealer and just used the seal function. Especially useful as I've used all the Ikea bag clips as spacers for laying patio slabs.

Also when you're not using the keg then don't clamp the lid on tight. There's no need to be squishing that big o-ring when there's no beer in it.

I just bought 25kg of the Crisp. Can you describe what it's like or what's good about it? It's Hook Head that I've just ran out of and maris otter. I won't derail the thread if you reply for anyone already annoyed. Thanks.

Where did you get those instructions? I've got a few old books where the instructions are absolute tripe. Best Ale: Take an elbow of loaf sugar and canker it with boot black until it is done. Obtain a shinkle cup of loaf-livener from an accredited loafer and scald it with a poker before...

If you've never seen it this is a treat. I love stuff like that. Mickey Flanagan's Detour De France is also fantastic.