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I just got back into kegs recently after many years of bottling and I flattened a big bottle of CO2 within a week of set up. I am very cautious now about leaving the gas on but I think most people do.

Agree Queens gambit is quality

Well I admire your organisation Nick! I am usually looking through the freezer on a Friday night to see which hops I’ve got to see what I’m going to brew on Saturday morning.

All of the above plus Schitts Creek if you fancy a laugh Currently half way through season 2 of Lupin which is very good

Lovely set up that Andy! A work of art. The Worthy taps look classic. I have to ask what is this room if the cellar is on the other side of the wall.

if it tastes ok.. just enjoy it! Try something different next time. Looks aren't everything! I'm sure it will clear up over time. Usually by the time you pull your last pint off the keg!

I would usually lager for a month in a secondary fv before I put it in the keg. When I rack it from secondary to the keg it usually leaves a layer of brown stuff at the bottom, which is all the haze forming particles that have dropped out during lagering. If you are lagering in the keg then this...

What temperature are you fermenting at. If the temperature is up and down, the rate of fermentation will speed up and slow down. Generally the yeast won’t like that. Take a sample and measure the SG to see if it has finished.

I have used Wyeast 1007 and K-97 for kolsch a few times now and cant tell the difference. Both made really nice beers. they both took a long time to clear though. It was only when I started top cropping them, that i noticed that they were clearing much quicker. That’s the trick with these heavy...

That reminds me, we had a clear out of the kitchen cupboards recently and some of the spices and oxo cubes in there were over 15 years old. We've moved house twice in that time. :laugh8: So yeah, we probably have got half a jar of marmite in the cupboard that's been there for years. I can't...

That's a great idea! thanks for volunteering Chopps!

I have thought about throwing them all in one brew, but I expect it would be terrible and I don’t want to waste my time and the other ingredients. Ekuanot... i made a beer last year with ekuanot and el dorado. It was fruity but had a strong flavour of green peppers, which is a characteristic of...

I made 3 or 4 batches last year using galena as a bittering hop. They were so bad, I started checking all my brewing practices. took me a while to realise it was the galena. It has a really harsh bitterness imo.

or my marmite... the type of marmite that I don't love.

Yeah good idea, me too with most hops, but these hops are my kryptonite.

Is it just me or has any one else got half used packets of hops in the freezer that you know you will never use, but you know you will never throw away? For me its Ekuanot, Eureka, Galena & Sorachi Ace.

Never seen that before but just googled it. I think you have made beer with no bitterness. This is going to taste very sweet with no bitterness or balance. Normally you would boil the hops with some diluted LME before you strt to ferment. But it's not too late, you can boil hops in a pan of...

if you do dry hop you could do it 3 or 4 days before you transfer to secondary for lagering.

I don't know what LME you've used but I'm presuming it's already been boiled with hops like a can in a kit. Lager hops are usually noble hops like saaz, hallertauer, tettnang. My favourite is hallertau mittelfruh. You don't need to add late hops or dry hop a lager. They don't normally have a lot...

Don't you boil up the DME? If you do just boil the hops for 10 minutes, or just dry hop. You don't need much for a lager. 20g should do it. What hops are you using? Fermentation is longer than an ale yeast. Normally about two weeks. One week at low temp 10-12C and then increase slowly up to 18C...