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I didn’t switch the pressure off. When I turned it back up to 20 I heard more gas go back in. Seems to have stabilised now at 18.

I have just kegged my first beer today having got sick of bottling! I kegged into a9.5 L Corny. I bought a new gas regulator which is Attached to a SodaStream. Bottle. I set pressure at 20 psi last night when I looked this morning it had dropped to 12 psi. Does this mean that my system is...

I primed a cider with Rhubarb syrup and you could taste it!

I use a granite pebble especially selected for size from the beach outside. Scrubbed it and boiled it and sprayed it with StarSan - now lives in my brew kit. Very cheap. plenty more there if I lose it. however I do like the magnet idea.

Theoretically you are right - but there’s not much that will survive that temperature and I’ve never had a problem - so I’m happy.

Yes- I am not cleaning them I am sterilising them.

Rinse out thoroughly immediately you pour. Wash all bottles in sink on bottling day. Run through the dishwasher on hottest setting with no dishes and no detergent to sterilise-Bottle immediately. Pretty easy - But I only do small brews of 20 so is never particularly onerous.

Yep - temperature control will be your issue -but you can make great beer of different styles with kveik. Generally start off as simple as possible-you mainly learn from doing- but now I control the temperature better my beer is better.

James Morton reckons to aroma hop under 80c and it does seem to have improved the aroma of my last two brews but there was also a shed load of hops in all his recipes! Did the totally tropical- best beer I’ve ever made!

Send me your address when you want it and I’ll post you some - that’s how I got mine.

I’ll send you some if you give me your address

I’ve used both. Now I use a nylon popsock very cheap , fine mesh and washable. I had some strange idea that the spider might make it taste metallic. But I have no proof of that whatsoever. So if anybody want a spare hop spider I’ll post it to them because I don’t use it. By the way make sure you...

I agree - Kveik is the way to go and cheap because you can just keep re-using it. I have dried it and frozen it and just stuck some trub in the fridge and it always comes out the same - fantastic on pale ales and ipa’s.

I use a plastic conical 11 litre fast ferment - much easier to remove trunk saves racking.

Despite the wierd readings - knowing the temperature and specific graft gravity at all times without messing about with the beer is still great information and I feel that I have a much better handle on what’s going on. It has made me much more aware of exact temperature- before it was a vague...

I would be interested in 500g of citra cascade mosaic and amirillo ( each)

That’s the joy of BIAB it can all be done with hardly any kit - cheap, cheerful easy.

I use my sous vide - stick the wand on the side of the pot stays at whatever temp you want - cost about 40 quid

I am a director of a housing association and a woman. I generally don’t tell anyone I brew any more - when I do I get stupid comments. It’s a shame. I certainly don’t save any money but my beer is mainly better than I can buy here in Guernsey!