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Whereabouts would people recommend for the cheapest second hand cornies???

I’m a corny newby so looking for some advice.... I’ve just legged a milk stout and guessing that I should aim for about 2 vols Co2..... The keg is in the garage which is at about 5deg c. According to the chart I’ve see that means I need to pressurise the keg to 7psi. Is this correct? I’m...

Thanks, will do!

Thanks Pavros, I’ll try it ‘as is’ then. Hope it turns out well for him (he could be a convert to home brewing lol)

I’ve bought a razorback kit for a friend who likes hoppy beers. He’s never brewed and I’m going over to give him a hand and lend him the equipment needed. Anyone recommend any extra dry hops to boost the hoppyness? Or should I leave the kit as it is??

So what about his recipe then? Apparently it’s a clone of Left Hand milk stout

Thnks for the link, That’s a good looking recipe but a little complex on the grain bill for what I was hoping for.... Is there a simpler one out there that you could recommend for a plain milk stout?

Do you think this is likely to work (or have you got a reliable recipe I could try? I’m planning on adding coffee once fermented but have a plan for how to do this so just need a reliable milk stout)

Ah I see! Recipe is at fault, more work needed there then!!

I know it’s quite a lot! I’m fact it’s right at the upper end, lol. I was using a recipe from the mikkeller book of beer for my inspiration, they had about 18.5% lactose in there so I though I’d toned mine down quite a bit . Still I should be down to 1.019ish for my FG unless I’m missing something?

Hi there, I’m trying a new recipe which will be a milk stout but am worried that something’s gone wrong somewhere..... I formulated the recipe on brewers friend and broadly speaking it’s a fairly standard milk stout recipe taking inspiration from others including mikkeller. It’s my second...

Still looking for a recipe.... Not sure how many beans to add and at what point? Not keen on making a tincture with spirits I’d rather crush them and add at some stage.....

Pm sent re peco boiler!

Anyone able to recommend a good recipe for a milk stout/porter/stout containing tonka beans??

Can someone help me with a clear definition of stout vs Porter? From what I’ve read stouts contain mainly roasted (unmalted) barley tonguve them their colour and porters contain dark (malted) barley for theirs. Seems fairy clear, but in many recipes I’ve seen (mikkeler included) these...

Im soon to be receiving a corny kit (already got Co2) and will be brewing this coming weekend to fill it (milk stout)! I could do with tips on how to use the corny. What pressures and times I need to carb/condition for. Also serving pressures etc I’ve only really been packaging in bottles...

I’m hoping to brew either an oatmeal or milk stout soon with coffee in it... I’m aware of many ways to add the coffee but onl want to consider 2. I will cold brew the coffee and then either 1- add into the boil. This will boil off oils from the coffee which may affect head retention by will it...

anyone got a good contact for Co2 ‘pub gas’ cylinders in Suffolk (needham market area)???

Total newby to cornies. I’ll be needing a gas cylinder if I take the plunge..... I’m assuming if I buy an empty one I can get it sent (then have it filled locally?)? Any suppliers I should check for reasonably priced cylinders???

I’ve never kegged before and would like to try..... With Xmas on the horizon now would be a great time to ask Santa for a complete set up! What do I need to get to start kegging? Does anyone sell a complete starter outfit?????