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Yes heating time and cleaning time. Heating time I can wait but there's enough cleaning on a brew day anyway (like 75% of the work as Graham Wheeler wrote). There's also the idea of getting another largish container in the shed! Alternatively I could get this Buffalo GL349 Manual Fill Water...

Not sure what to do / get. 30ltr Burco boiler + orange 42 lite mash tun cooler. Need something to hold and heat my sparge water so I can drain the mash to my boiler (having used it to heat my mash and spare water). Have been using a bucket to take wort from mash tun but then more cleaning...

It’s in my kegerator at 6c. Do you think there is any merit in warming it up for a few days if the taste doesn’t fade?

:laugh8:

I wonder whether there was just not enough active yeast 4 or 5 years after fermentation finished to clean up the diacytl

So I did do a diacetyl rest but I think it tastes popcorny. Not sure where I went wrong with the diacetyl test if so. Maybe heated it up too quickly?

Great thanks a lot. I’ll stick it in the kegerator tomorrow then under those conditions.

It’s still in the keg at 10c in fermentation fridge. Steady 8 psi. Recipe says 4 weeks condition at 10c. One week left. Should I carbonate it now or wait until I get it in kegerator?

I decided to cold crash before I kegged so I dropped it to 1C for 48 hours (or so). I then did a closed transfer from my all rounder to my keg. I'm planning on leaving it in my fermenter fridge to condition at 10C as per the recipe. Wasn't sure what to do about the pressure? It's not primed so...

This appears to have finished fermenting from my iSpindle readings. Only 9 days at 10C. shall I raise the temp up to 18C for a couple of days then keg at 10C?

Mangrove jacks M84 bohemian lager

I'm doing a Jon Finch Pils from the Malt Miller Kit. Pils – Jon Finch | The Malt Miller Brewed Friday. Only noticeable difference so far is that it took me ages to cool the wort from 25C which I got to with my immersion chiller to 15C which I got to in my fermentation fridge. I'm using a...

Thanks RGeats. Answer to 1 is very helpful. I'll do that next time, that's exactly the kind of idea I was looking for. Yes I did carbonate in the fermenter so it could be good to go. I guess I can try it now immediately upon begging and then just see how it improves as time passes in the keg...

I've just filled my third kegged batch from my all rounder and I am left with a couple of questions. Don't know if anyone can help me out. I've brewed a Pale Fire clone. 1. I don't think I was particularly efficient in use of CO2. What is the best way to set up? I attached to the out post so...

CAMRA's Essential Home Brewing: a... https://www.amazon.co.uk/dp/1852493518?ref=ppx_pop_mob_ap_share

Hey Timtoos. Is that a recipe for Pale Fire from Pressure Drop? Which book did you get it from?

Had a can of Verdant pale ale on the weekend and the can reads "DRINK FRESH HOPS FADE FAST". Best before was 6 months after packaging date.

I used a pressure barrel for a few years and then bottled for about twice as long. The last bottle was invariably the best. I wasn't sure if this improvement / lack of deterioration was something to do with the primed conditioning in the final vessel (i.e. real ale). The reason this is such...

Thank you. That is excellent news!