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Basically there’s too much pressure at the tap, which causes the co2 in the liquid to be released, hence the foam, there kinda useless imo. You can fix it by connecting the keg to the tap with 3/16 beer line, this will reduce the pressure at the tap. Something like this...

16145 Brewed 23l of American stout 16168

traditional handshake for formal meets, and thumb grabs/hugs for friends, seems to be the way it is now. I look forward to three pecks on the cheek!

10 min ordeal tonight, getting the seal right. Still yet to get it welded in place. Haha slid I’ve had it where the mash paddle suddenly wants to spring back into the mash, not a nice feeling.

Hopefully I will be brewing this on Friday eve. What crystal are you using? I have some black crystal 400ebc. It’s pretty old and needs to be used up. Wondering if that would be too much? Anyone have any experience using black crystal?

I’ve also tried to leave it for the birds, my guess is all the sugars and good ness have been extracted and so the grain doesn’t appeal to their sense’s. I should imagine they couldn’t eat enough of it to get a decent nett energy return.

M16 is 16mm so I guess you want a 16mm to 1/2” bush or adaptor

I want to write you a review on all those products!

Boiling water or steaming is a good was to sterilise things. You could get a baby bottle steamer to sterilise all your small equipment. I’m sure you could get one second hand cheap. And I think I would try to fill the ss fermenter with boiling water or I would nuke it with bleach, or Milton tablets.

Should have asked for a high five

I have a grainfather and it’s a bloody crap design, I’ve had the whole lot of grain fall through once, and it always takes me 10 mins or so the get the thing in place. After much ffing my wife googled it and told me to heat the Grainfather and mash water up to 45C then attempt to fit the bottom...

I make a ‘house’ Amarillo IPA and use danstar west coast bry 97. It comes out really good. I will try it with 05 next time just to see the difference.

I always do like this, OG - FG / 7.46 1061-1031 = 30/7.46 = 4%

Use the kettle, it’s much easier and you won’t add too much hot water and need up having to cool the wort down before pitching.

Yes that’s what u want

Oh and a roll of PTFE tape to stop it leaking

Go to a plumbers merchant and buy a 1/4” brass compression coupling. Then remove the nut and olive from either end and it will act as a threaded male coupler to join your two manifolds together.

I think it’s the Spraymalt, I noticed something similar when I made a coopers cevasa one week with dextrose and second week 500 dme and 500 dextrose. The second one seemed sweet in comparison. Did the kit ask for dme to be used? Sometimes I wonder if there is enough bitterness in them kits once...

Sounds good to me. Signed up!

From memory with a tall bubble airlock it’s around 700mm, I will measure it tomorrow night for u.