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I’ve put a new batch straight onto the yeast cake a few times with no problems. I’ve also scooped up about 500ml in a sterilised Kilmer jar and put it in the fridge for a week. With no perceivable problems either way, I don’t have the most delicate of palates though. I recommend just...

Yep got both

I’m not sure who’s unconfirmed, I sent mine over a week ago but never confirmed on here

I used this yeast at 22C, in a rye ipa. It’s definitely got some phenolic characteristic to it, not too much, I’m pleased with the outcome.

No I had to take it off, got really really hot legging it for the train! sadly yes

Me and tommy are sipping a mosaic pale at our local microbrewery. He has just showed me this photo of the train ride back. hahaha

I get my gas from sellers, £10 for a new bottle filled! Didn’t even want a deposit. They never asked what I wanted it for, I just walked in off the street.

@Lee Brown cold is better as liquids absorb gas easier at lower temperatures.

You will need to leave it connected to the gas until carbonation is complete. The pressure at which you leave the gas on and the temperature of the beer will determine what level of carbonation you get

We got a bit lost on tube, ended up missing the last train from Ashford to Hastings as a result, luckily got a cab to Tommy’s place in rye.

Only just got home! Wife and wallet not impressed. Had a great time though, thanks guys.

See you this afternoon fellas

My tap water report says it has 47 mgcl/l of chloride and 34 mgso4/l of sulphate. Are they the same as ppm?

Anyone using this on the gf? Have you noticed a problem with the boil, it seems like there is not enough circulation through the false bottom and the water underneath gets super heated and every now and again get a huge bubble up through the wort.

@Argentum ok will do, thanks. Does everything else look ok? Not too heavy on the gypsum?

Yes, they will obviously be under the same pressure, which is fine if your happy with both kegs having the same amount of carbonation.

I think both ways will work, the only problem with disconnecting them is that the beer absorbs the co2 and the pressure inside drops, and it’s actually the pressure inside that keeps the lid sealed tight. I have a couple of kegs where the lids aren’t a great seal, and they will leak and bubble...

Yep perfectly normal, personally I don’t prime in the keg, just leave the gas connected. my first bottle of co2 lasted two years, carbing, serving and purging kegs like that.

My tests arrived today KH = 60ppm Ca = 35ppm From what I’ve read in this thread, it’s a good water to work with? so I basically need to drop the Alkalinity of my sparge water, and depending on the style decrease/increase the ph for the mash. I need to increase the calcium somewhat my next...

20066 23l of rye ipa 20066 + 23 = 20089