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Yeah I brew outside so usually stand it up against the wall and hit it with the hose but I have a pressure washer for patio so as long as it doesn’t break it will be ideal

That’s actually a great idea

I usually just use the tap to drain so all the boiling water and cleaning stuff goes out and then rinse with water after, but yeah maybe I’ll take them apart this time. It’s still the false bottom and what’s under there that’s most concerning, water is coming through the pump clear but hard to know

You think so? It looked so covered as it was ground zero for the mould (was full of wet hop scum) I just thought with the fine mesh etc it would probably be too risky. Maybe you’re right tho

Yeah I know what you mean. I usually just rinse out the hop scum etc and then fill it with water and oxi clean and leave it to boil and bump through for an hour and give it a scrub where needed then just rinse with cold water and put it away. The mould was really gross tho like all kinds of...

Cheers Is it usually possible to remove the false bottom and put back? I’d check but my klarstein is full of boiling PBW at the mo

Mines klarstein too. Luckily the grain basket was out at least

Haha thanks I don’t have the truck stuff but I have caustic soda granules somewhere for the bathroom or oxi clean… any of those any good? And yeah my biggest worry is the false bottom and pump to be honest. Got the pump running but can’t see under the false bottom

How would you know if you have a problem? Mould reappearing when in the fermentor? FWIW I’m running the boiler on boil for an hour a few times with PBW and the pump going etc inbetween cleans this eve

Hi all So I’m an idiot. I brewed when my son was down a couple of weeks ago because he was insistent he wanted to learn the process (he’s a 19 not 5 or something haha) and I didn’t have time to clean out the boiler after so covered it and left it. Thing is… I forgot that I had done this as I...

Thanks both. Yeah was told the water here is great for stouts and porters with little treatment it’s just the pales that benefit from help. In the end I just stuck the 30ml ams in the main mash tun and chopped half a lime up and stuck it in the sparge reserve 15l at 85deg for 5-10 mins just in...

Hi I’ve been brewing for a good five years or so now but am not the most science minded person and have a limited understanding of water chemistry. Water in Pompey is very hard and advice from local brew shop based on what more learned folk have discovered was… (For 35-40l liquor all grain...

Slight tangent but has anyone worked out an optimal way to determine how much of the fruit has fermented out/ how long to leave it for various different results? What I really mean is sometimes a beer with fruit in is almost unrecogniseable if all or almost all the fruit has fermented out, and...

Thanks for replies all. I stopped bothering with a secondary vessel once I got the fermzilla pressure set up purely because didn’t want to buy (or have room for) two of them and had read people arguing secondary not really necessary. That said I rarely do fruit beer so it’s a slight conundrum...

Thinking about it I guess I can just stick the spunding valve etc I have on my fermzilla on the keg and let out pressure above 10 psi? Interested to hear pros and cons from anyone who’s done similar

Hi all been looking for a thread that specifically answers this question but couldn’t so wanted to ask you all. I’m doing a watermelon wheat beer (for summer if it ever comes). I have brewed the American wheat beer base and it’s in my fermzilla. I’m getting to the point where I wish to add...

Ah seeet so you could just skip the priming and hook it up to the gas for a few days instead 🤷‍♂️ Hope it tastes good

I made a Mexican mole/ hot chocolate stout (with habanero from my chilli harvest) a few weeks back which is sitting in the keg til Xmas as I still have a smoked Porter on and thought this would benefit from a good spell sitting. Also now realised that the mango milkshake ipa was getting...

Just in case it’s not explicitly clear from other replies as you’re a n00b… The sugar you meant for priming but added at the start will have been eaten by yeast. It’s a simple sugar (I assume) and it will have gobbled it up. So it will have effected your beer in that you will have created more...

Cheers not seen that. Will have a butchers. No I didn’t take whole tap off just unscrewed the hexagonal/ star shaped grip by the spout on the front of the tap which enabled me to screw a double female connector on and then the disconnect. I had tried getting it off before posting but felt solid...