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Really nice job there @Agentgonzo and I love what an innovative approach you’ve brought to the problem athumb.. In fact the controllers like Inkbird etc don’t use digital sensors like the Dallas probes, but analogue thermistors (which have a wider temperature range, but are less accurate).

My take on the Bier de Garde has been in a keg lurking dangerously at the back of the garage all Summer... I've had one or two glasses of it at the end of a 'tasting session' of the other beers, and really liked it; but on the odd occasion I've tried it on its own I've not been so convinced. So...

Apologies to all who've shared beers with me and are awaiting reviews: I've been all over the place the past couple of months and really only drinking at the weekends these days, but really looking forward to doing some serious 'tasting' now :-) Today, this Fantastic Mosaic Pale from @Twostage...

System diagram in case it’s useful:

Thanks for the kind comments and I'm very glad if it went down well athumb.. As for yeast, I pitched it with some of the slurry from my Dubbel. My intention was to have used WY-3944 (Belgian Witbier) in the Dubble, but the pack I received from THBS was showing absolutely no activity after 28...

Let your heart rule your head: you’re doing the course to enjoy yourself after all, not to please anyone else :-)

“First year deposit” my ar** … that’s scandalous. And as for £127 that is attempted daylight robbery

Nearly there with our son’s ‘A’ levels and I think I deserve a little treat: glass of my Dubbel…

Cheers mate, and sounds like you’ve earned that!

Could get messy!

D'Oh!! Yes, sorry... decimal point error 🤣

Great feedback! Many thanks - I’ll have to go and check what I did for the water on that one. Hops was a ludicrous 61g of Saaz at 2.1%… 250g of lightly crunched coriander seed and some dried bitter orange peel

Glass of my London bitter… this is the one that had the unintended 20min protein rest and I was worried about the head retention 🤣

Of course you could consider Cornies 🤣

Sounds like your barrel uses those individual 8g CO2 bulbs - convenient, but a bit of a pain because (as you have found) you can't really control the pressure. Longer term you might be better off replacing the cap on your barrel, or at least the brass valve on it, with something that lets you...

Very impressive! I can never get my dough to hold enough tension for that kind of thing

That seems v. pessimistic - I wouldn't be so fast to write it off if I were you. How long it would take to carbonate is hard to call because it depends on a number of different factors. It's likely to be more like a week though. Bottling is harder and a lot more faff. Try getting your current...

If you go the DIY route for the power controller, do yourself a favour and get your Solid State Relay (SSR) from a reputable supplier like RS, Farnell, Digikey etc. Online sellers on eBay or Amazon are notorious for providing falsely re-labelled ones - see...

Just add CO2 - as you want to avoid opening the barrel and letting air in if you can. You may be able to do without a new seal, if you can work out where the leak is. Get some gas injected, then get a bit of washing up liquid in some water and wipe it on with a cloth… just a very slow bubble...

Excellent! You're in good shape. So gas (Co2) can be useful in a few ways with pressure barrels: to avoid having to let air in once you start serving the beer. Coming into contact with air makes the beer oxidise and go 'off' quite fast. to dissolve CO2 into the beer and make it carbonated You...