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I use Lothian Supply too - it used to be a fiver for a refill until last year :laugh8:

Careful with VWP on stainless steel, it can apparently cause pitting. Keep contact time to a minimum.

Weyermann Premium Pilsner and Perle

I use motueka hops in Mexican lagers to add a citrus / lime flavour and aroma.

Could be that the hop sludge that got through to the fermenter has caused the funky smell. Let it ferment out and give it a taste. If it's nasty, chuck it and give everything a deep clean. It'll be better next time :D

Could be chlorine in your water, or a chlorine based sanitiser that didn't get rinsed off, rather than an infection. Did you treat your brewing water with half a campden tablet before starting? 30% attenuation after less than a week at a low temperature sounds sorta normal to me, I could be...

I've got this one also, it's fine, no problems with it. I run 30psi from the keg reg to the secondary reg set to 12psi.

I got plastic, because they screw onto plastic. My thought process being that I didn't want to overtighten a metal carb cap and ruin the lid of my fermenter.

I really like mine and might buy a second one to go with it. It keeps hoppy aromas in, and you can do room temperature lagers and turn them around in a week without issue. Pressure transfer to kegs is very simple and quick, and your beer is nearly carbonated when you're kegging so no need for...

Nice, small world :D I'm up the top of the brae over the road from the sports centre thumb.

Yup.

Hello Dan, welcome. I live in a village near to Livingston so same neck of the woods. I also keg and am quite lazy :laugh8:

No worries man, that's what we're here for acheers. For all grain, you need to factor in grain absorption and boil off. Absorption is normally between 0.5 and 1 litre per kg of grain and boil off is between 2 and 4 litres per hour. It's system / grain bill dependent so start with the standard...

How much water did you start with? When I'm doing a full volume mash, I start with 30-32 litres depending on the grain bill.

Yup. Bubbler go bloop or spunding valve go hssssssss = happy Harry

I know, that's why I asked the question. I've checked a couple of times with a hydrometer, and while I expected it to ferment dry, I didn't think it'd be .86 - I'll just assume that's wrong and go with it fermenting to 1.000 which gives a more believable 9%, which split over two kegs makes it...

Split it over two kegs, flavour one with lemon and lime juice and one with strawberry Lowics syrup, gas it up and have 60 pints of hard seltzer for about £15, which would have bought maybe 8 x 250ml tins in the supermarket. Also, I'm going to learn not to randomly fire 4kg sugar into a...

Hi all, Wasn't sure where to post this, so I'm trying here... I made a sugar wash that started at 1.060 and finished apparently at 0.860. Now I couldn't believe what the online calculators said, but then when I worked it out ((1060 - 860) / 7.4)= 27.02% ABV. That can't be right, can it? I...

Hi @big yogi I did no chill for about two years without an issue. I transferred my hot wort to an air tight chilling 'cube' that had been cleaned and sanitised (although there's really no need to sanitise as the hot wort will kill it with fire). Left overnight in my garage, the wort was at...

I use one of these to go over my tap to hook up to my immersion chiller https://www.hozelock.com/product/mixer-tap-connector/