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That's a good note on Co2 & water, I don't really know much chemistry. Didn't want to waste my new Co2 so used air from my workshop compressor. Good tip from Kelper too!

I'm completely new to Pressure barrels and will be filling my first, a two gallon one, tomorrow. To help know what is happening with it I have just fitted a 15 psi gauge and S30 valve. I'll be testing it and filling with water later this morning and pressurising it up (10 psi) for 24 hours just...

Your so right about this.... The Afon Mawdach has no fish, I've never seen any when we used to go gold panning up near the Gwynfynydd Mine. Someone I knew who went into one of the abandoned mines came out covered in yellow sludge it was sulphur, a lot of this water was seeping out from there...

Well this eventually got going but only after some 24 hours had passed, I'm reckoning that I probably added too little to get it started (quarter of a teaspoon) I managed to collect some new yeast off the krausen but I guess most of the new stuff will be at the bottom of jar. I noticed later...

Mid afternoon and it's miserable outside... rain an all that, so I crack open a brew! Bit young, as in another couple of days it will have had it's two week carbonating period. So what am I drinking? Got a Coconut stout on the go and not bad too. Recipe below is for a small batch brew (10...

Interesting to note they like high gravity worts, will remember that next time. As for oxygenating... think so, it was on a magnetic stirrer for a couple of hours or so.

Wish mine would work like yours asad1 I started it off yesterday at 6.30pm in one litre of boiled water containing 100g medium DME, half teaspoon of brupaks yeast-Vit nutrient and a quarter of a teaspoon of Gjernes voss kveik, pitched at 38*C using a magnetic stir plate . As of 12.30am this...

The cans look so attractive, the contents probably not always so. Dunno if I'm tempted... guess I'm old fashioned and like choosing bottled beer with boring labels. o_O

Observation!... Kids toys on floor, also, Dad's toys on floor! :laugh8:athumb..

I didn't have any success with cocoa nibs, I reckon they were to blame for lack of head on beer because of oiliness, hardly any chocolate taste. What I did find successful is 100g in 20 Litres, of Coco Baking powder half way through the boil and then 20ml cocoa essence mixed in with priming...

Lotta fun! How were the Judges afterwards? Did they stagger home? :laugh8:

Would I be correct in thinking that infection in the wort is less likely when using Kveik simply because Kveik is a fast fermenter and that it would outrun any bacteria or airborne yeasts?

I would if it meant an extra meal to eat. :D

Very old thread I know but it keeps it altogether. @Rodcx500z - You can fit a gauge into the cap of the King Keg rather than drilling into sidewall. Just about to fit this gauge to this cap, there'll be plenty of room both sides, might even fit another valve, one without the centre pin.

No, it is completely independent from the filling valves.

Are you using the Cornies or a KingKeg? I'm also just starting out with a King Keg and a standard pressure barrel, currently fitting a pressure gauge on them.

When I was at Boarding schools it was Breakfast, Dinner, Tea and then Supper which was the main evening meal. Still the same in the Gulpits household but no Supper these days, amalgamation has taken place of Tea/Supper.

Have a Good day, hope all goes well, I'm fitting a new tap on a King Keg I picked up off facebook for a fiver also fitting a pressure gauge, will soon fill it with beer!

Not a can kit nor all grain, I guess one would call it an Extract partial grain recipe, Easy to do.

I currently have a brew on the go with..... as follows.... Recipe below is for a medium batch brew (10 litres) 1.5kg Medium Dry Malt Extract 250g Chocolate Malt - cold steeped in fridge over night. 250g Crystal Malt - 70*C steeped 150g Lactose 100g Malto-dextrine 100g Cocoa Powder...