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I have a dedicated wifi router and separate internet provider for my brewing equipment. Also, there are no state secrets held within my Brewfather account.

I bought 2 pre-calibrated ispindels which were also pre-configured for my Brewfather account. I just use them to automatically keep a record for each brew, for roughly when to dry hop and to let me know when fermentation is complete.

I’ll get my coat…

Dried Lutra has worked out great for me and the beer tasted great. But then again I’m not a beer sommelier and I eat chilli sauce with everything. But I am told that if you drop below 20c you’ll get some typical Kveik funky flavours which are not nice. That’s why I’ve started doing smaller...

I bought a set of 3 reconditioned kegs here in Ireland which are of great quality and cheaper when bought together. However, they had slightly different posts on them (with pink double o-rings) which made them a nightmare to connect liquid and gas lines. So I had to swap all the posts out and...

Did everyone lose their sense of humour? :hat:

The latter….it’s was just a tongue in cheek comment ;) I’ll get my coat…

One other thing, I wonder if there is any relation between David Heath working for a Brewing Supplier and the fact that you need to increase the amount of bittering hops needed for shorter boil times? Just saying…:roll:

I‘m mostly doing 30min boils these days (plus gradually raising the temps near the end of fermentation), especially for ales but I haven’t tried anything lower than 60mins for lagers as I didn’t want to risk a batch. But maybe I’ll do a smaller batch size test and see….but God how I hate...

This question is at the core of my experimentation at present as I’ve been trying to recreate some of my favourite hoppy beers (in terms of taste and aroma). One big complication is how certain yeast/hop combinations react differently when dry hopping, especially near the end of fermentation...

Best inform Jacob Rees-Mogg as this looks like a major Brexit benefit 😉

For my IPA’s, I always use magnum as a bittering hop and then the holy trinity of Chinook, Citrus and Columbus. But I’ve been known to sneak Summit into the mix as well!

There are definitely some things that Kegland could improve on for the next generation Brewzilla but it looks like they aren’t because they are making a lot of the parts and accessories backward compatible. As for the recirculation arm, I’ve found that it becomes lose with any movement...

Whilst not the best video demo ever, I’m loving the handles on the Apollo. The All Rounder handles always struck me as being an afterthought!

I just try to share my actual experience (good & bad) but I do also say that there are other options from other manufacturers which I haven't tried. This is mainly due to the fact that we only have access to a very small set of Kegland products here in Ireland and no Keg King products at all...

I’ve used gelatine a few times and got some mixed results. So I tried some alternatives (which are mostly vegan/vegetarian) and they were worse. The best method for me seems to be cold crashing and leaving my brew settle in the keg for 2 or 3 weeks. That’s ssuming I can resist the temptation!

Definitely, try the Omega Yeast Dried Lutra which they stock in the Malt Miller but the price looks a tad high. https://www.themaltmiller.co.uk/product/omega-yeast-oyl-071dry-lutra-dried-kveik-11g/

There was a post a while back where someone said that the pressure relief valve on the lid would let the build up of CO2 out if the pressure became excessive and they actually used it as a poor persons spunding valve. But that sounded a bit risky to me! But you could release the pressure via...

I would agree, Voss is a great choice. I bought the dry Lallemand version and collected the trub from my first brew which I put into 20 50ml plastic test tubes from Aliexpress. Each previous brew was great and hence fantastic value. I recently bought some Omega Lutra dry yeast which I've heard...