Frankly, that's what I thought I was doing. I fermented it at 10psi and then it's been at 20psi for the last week or so.
I'll try rolling it about and getting the gas in.
What are you drinking 2024.
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I'll try rolling it about and getting the gas in.
That last beer was nice so I’m having another. This batch is just getting into it’s stride now.
…followed by a best bitter.
…followed by a best bitter.
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After having a NEIPA from vocation brewing that was a cracker had high hopes for this and it’s not disappointed at all. Might have to make a visit to one of their pubs.
SMP touche! This is a particularly tasty find 
Something like a bitter, brewed in November last year (AG, BIAB), attempted to follow a recipe and got a little lost.
Tastes pretty darn good, nicely clear too but a head on it that refuses to dissipate.
Tastes pretty darn good, nicely clear too but a head on it that refuses to dissipate.
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Made r pilgrimage to Ty Coch Inn. Cracking pint, good beer selection and the scenery wasn't too bad.
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Now onto something a bit different from Verdant. Very bitter but vey refreshing
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A pint of Millstone Tiger Rut here
After a few glasses of best bitter I’m now having a glass of port. I’m not an expert on port but I’m enjoying this very much.
I’m starting early today because I need something to feed my mind and body 
. I’ve just polished off the last 4 home made sausage rolls and now cracked a can of Kapa from Moot Brewery while I’m designing the refit of my brewshed to accommodate the new chiller my wife bought me for my Birthday. Happy hump day!
. I’ve just polished off the last 4 home made sausage rolls and now cracked a can of Kapa from Moot Brewery while I’m designing the refit of my brewshed to accommodate the new chiller my wife bought me for my Birthday. Happy hump day!
Another taste of my cask bitter with a cheese roll. It’s still not clear but the flavour has improved and the bitterness has softened even over just a few days. Getting there.
It’s very easy drinking and the foamy head is both gorgeous and long lasting.
It’s very easy drinking and the foamy head is both gorgeous and long lasting.
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That's not a cheese roll it's a barm cake
Potayto, potarto - it’s bready and cheesy so it’s great!That's not a cheese roll it's a barm cake
What I’m really excited about though is this beer, it’s the same recipe as my kegged version but is so well balanced as a cask beer. I’m seriously starting to regret giving away most of my King Kegs!
Must admit H that looks a seriously good pint, did you carb it with gas or sugar, how low can you go psi for carbing, i use 20psi for lager type brews and 10 pis for bitters and English palesPotayto, potarto - it’s bready and cheesy so it’s great!
Thanks Rod!
I used 40g sugar in a 23 litre batch. I used to be a bit sceptical about secondary fermentation being any different to forced carbonation, I think because many other people said so - gas is gas
. However, my own experience in my early days of brewing and again now (when I’m far more confident) clearly shows a difference in foam quality and persistence. No doubt in my mind.When/if I put this beer on tap I will only use gas to keep the head space free of oxygen so will apply very gentle pressure. I might even use my 30/70 mixed gas at something like 3 psi so the forced CO2 will be almost nothing.
Generally though for keg beers I use 6-7 psi for bitters, 10-12 psi for most other stuff, and 15-18 psi for the highly carbonated stuff. Any higher than that and it’s just too foamy. I might be able to go higher with my new chiller where the kegs, lines and taps are all chilled, we’ll see.
prog99
Landlord.
At the taproom. If anyone finds themselves in martigny! An ipa whose name I can’t remember.
prog99
Landlord.
Brilliant, scotch ale.
Looks like the Guinness Clone is now a little over carbonated 
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Back in the van. Second time having this and I have to say, it's brilliant.
micklupulo
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Due to getting Covid could not attend the funeral of a friend going back to 1961 so am toasting him with a couple starting with an Oakham Citra with a picturesque backdrop.
