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I live in a moderately hard water area and I used to boil it first the night before and then add gypsum and epsom salts after siphoning off but there was very little precipitate so now i just draw the water off the day before and let it stand to release chlorine and then add gypsum and epsom...

Thanks guys for all those replies - last night I think I got to the bottom of it. It's so simple it just never occured to me before. The guy at my local home brew shop told me that [with King Kegs] when you draw the beer off you lose C02 in the process. When I've been drawing my beer off i open...

This has been a persistent problem that I am at my wits end to solving. My seconday keg fermentation takes place at about 15degC or about 63F and when the beer is siphoned in at the start it is always lively with nice dissolved CO2. Then I leave it to mature for about a month [I prime with 2-4oz...

Thanks a lot for those replies about decoction- much appreciated!

I've been reading here about decoction mashes, but I don't understand exactly what they are and what they do in the conversion process that is different, say, to a stepped infusion mash. Can someone enlighten me?

...lucky enough to have an old fridge in the garage to stick the keg in once the primary is finished....

I've noticed that bottled takes much longer to mature - to get that nutty taste but keg beer I usually find is clear, tasty and fruity and well conditioned just like it is in the pub after being in the keg 2-3 weeks. The key in my experience to clarity and taste is storing the beer after...

Thanks a lot for those replies - I thought it would be ok to use Marris Otter and do a low temperature fermentation with lager yeast but wasn't completely sure - now I know! Thermometer here in the uk is going down now so it'll be the perfect time to make lager.

just wondering if I can make a decent lager doing single infusion mash with English pale Marris Otter malt instead of lager malt?