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Thanks for the tip, I'm going to start at the full 3m then trim back a few cm at a time until I fine the right length. I'm not too bothered over a slow pour I'm more concerned about fobbing.

Well that reducer kit makes life a fair bit easier, just need to get the thing built and a beer brewed and kegged now! Thanks for the help guys

So should I stick with straight 3/8's or step it down to 3/16's then back up?

Evening all, So I have finally gotten round to building myself a 2 keg kegerator, now I have been doing some reading and looking at these online line length calculator and it's confused me to no end. I see some calculators telling me I need 3m of 3/16'' line at 11psi and others saying I need to...

True, I need to order some stuff to do this so hop spider is on the list, I have thought about sticking a bad in there during the boil as well to catch the whirlfloc debris and hop gunk prior to fermentation... My one issue up to now with my design is the tap, I do fly agree a better tap is a...

Hello guys, Just a thought that crossed my mind today. Got me a shiny new tea urn off flea bay and I got to thinking about the fact that in a small studio flat that me and the missus live in what if I could modify this thing to be mash tun, boil kettle and fermenter all in one. She's happy as it...

Seen em on eBay second hand so grab one of those for half the price of a new one only down side to them j can see is the gas is pricey

With the barrel I would probabaly end up forking out for a king keg to be honest reading the reviews on the Wilko ones they don't sound to good and with a bit of vaseline the king kegs sound pretty solid. The stuff in the barrel wouldn't be sitting there for more than a few months in all honesty

Some of it will be getting bottled but the majority will be going in a PB it won't be there for that long so spoilage isn't a worry for me, as far as a blowout goes I don't think it will be likely as I hate stouts that are carbed up like IPA's or lagers so I won't be carbing it much just enough...

Well hello people So the time has come to bottle but am feeling a bit lazy so I was thinking pressure barrel the stuff, quicker and a lot less clean up and no farting around with a capper. So what am wondering is this, is a pressure barrel a decent enough way to go to get to the drinking stage...

Sound, I generally batch prime for bottling so wont be much extra work to add the extra ingredients.

So best way to go about this would be to chuck everything in after fermentation ends mix up up and bottle.

I was thinking about making up a decent amount of cold brew and throwing it in there while it ferments. With the vanilla my original idea was grab some vanilla pods soak them in some vodka for a few days then chuck the lot into the fermenter a few days after it takes off.

Hello people, So before I move out I want to do a big beer so I've chosen this..... https://www.lovebrewing.co.uk/russian-imperial-stout-beerworks-craft-brewery-series/ So I want to add something extra namely some coffee and a dash of vanilla, so what I want to know is how would one go about...

I wonder if it would have aged enough by Christmas, I have been wanting to oak age a bit my Chinook Simcoe IPA for then.

Right I have been doing some reseatch on aging beer in oak barrels and was trying to find a way to do it faster and cheaper. I can across a method which using small cubes of wood and a 24 hour heating then a 24 cooling cycle which is supposed to give the same result as '1 years worth of barrel...

I still have activity now, I gave the batch a shake and got it back up to temp around 8 hours ago. Will be definitely investing in a hydrometer and some form of temp control for me next brew.

Right thought I would just throw a little update up. Swirled it around a bit then I got me a big pan filled it with luke warm water and stuck my fermentor in there 5 minutes later I have airlock activity and the batch smells beery.

I really do need to get myself a hydrometer

I started fermentation last Monday. I don't have a hydrometer to take a reading.