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You could , if you want better head retention use german wheat , steep at 55c for 20 mins then 30 mins at 66c . Around 300g will do . If english 66c for 30 mins .

How very sad to hear about your father , i'll raise a glass to him .

You could just do what most belgian beer do , use candy sugar to up the % , cheaper and better imo than using grain only for high % . ( not sugar , candy sugar )

Don't know really but anything that has a bit more to it like an ipa or belgians . The single infusion mash is a trade off , by changing the time and temp on a mash will change the body . Is it worth it , depends what you're brewing but i'd say most of the time yes from what i've brewed .

If i was making that recipe i would do 10% vienna malt , 5 % aromatic and the rest pilsner malt . I would also use some candy sugar ( easy to make ) to increase the strength above 5.5% as imo it hides the strength/taste of alcohol . I would want around 20/25 ibu if around 5% but at around 8%+...

Nice 1 Rob , i'm trying to convert folk to using step mashing . It's not ideal for all styles but i'll be waiting for your taste results ( compared to exact recipe single infusion)

Yeah i think it's ''stonecold'' (as in steve austin i think )

Doesn't runwellsteve also brew big . The only thing i remember is you need more hops as the bitterness seems lower in bigger batches .

Morning Duff welcome to the forum :thumb:

For the life of me i can't understand why some British firm hasn't started making corny style kegs , if the Italians can do it why with a little design change can't someone here do it too . The amount of fabrication companies about you'd think someone would buy the rights to make em . Something...

I would suggest putting the barrel somewhere as cold as possible so the beer will absorb the gas better and you'll get less gas over all .

hop and grape £67 , disconnects £8 ish each , plus postage around £88 .

No Nic that's it as far as colour goes , not easy trying to get the right colour is it . As long as it tastes good

Sorry Hawks i have to disagree , i have a fixed dial thermometer and it is so much easier for me ( i do step mashes and very useful ) and it is more accurate than the digital type which can be out by a few degrees .

What sort of times are we talking about (boil) , that will make a difference .

If it is a true german strain don't ferment higher than 24c , 22c is my max and i've tried a lot hotter . It will be crapola if you do . P.s 20c is often ideal for good banana . The esters that produce banana are enhanced at the mashing stage , even though it's the yeast that make the flavour ...

was gonna say hope all goes well :( seen this problem on a few posts . glad im gas

sounds like a winner now :thumb:

I drop for each 330ml is enough to carbonate . You say the beer was at 20c , how do you know this ? I would suggest bringing them back into the warmth for longer . Open a bottle after another week before moving into cold to check if done .

Or you can bake normal orange peel , until dry . It will become bitter (which is right ) no metallic taste , but avoid the pip .