Search results

Rats and mice only eat cheese :rofl:

Stronger than me and back to black are etched on the disc of my ipod, RIP Amy :(

With more countries producing wine there is a growing shortage of good quality cork, cork used to be only taken from 8 year old trees, but now cork is being harvested from trees only 4 years old which can taint the wine. Larger producers have turned to plastic and screw tops to keeps costs down

I'd try and put it somewhere cool for a couple of days Stephen, which should help the co2 to absorb into the liquid. Also with my kegs I bought cheap turkey basters, cut them down and extended the spout on the tap, this should help when pouring highly carbed beers

With budget barrels, I just prime with sugar and leave it in the warm for it to secondary ferment. I only top up with gas to help serve the beer, usually when the barrels half full