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Hi all, Just set this up today. Working great and will help me keep an eye on the old 1bbl whilst I'm away from the brewery. Is there any simple way to set this to Celsius rather than Fahrenheit? Thanks in advance! Ben

It's been in barrel for weeks now. Probably won't be producing more c02 now. Still unsure to risk it or not with it being for someone's wedding. Bland slightly butterscotch golden ale or maybe under conditioned, slightly oxidized cascade tasting golden...

Do you think opening the barrel will oxidize the beer too much and it will loose too much condition if not being served until next sat?

50 grams of loose leaf cascades in a muslin bag? Quite high pressure in the pressure barrel at the moment and is a budget barrel so can't add any c02 again once opened. This should be ok?

Dry hop in the barrel now ready for next Sat?? Or just sell it to them as butter beer????

Hi guys. I recently tasted this beer from the pressure barrel and it seems a little diacetyl heavy. The beer is for a wedding in 6 days. Do I have any chance of clearing this up? Any help would be appreciated! Ben

Thanks I needed to be told to chill out. Hopefully the house keeps a good temp because there isn't room in the chamber at the moment. In other news it's time to rack the cask ready for when I get back from holiday :-):-)

It does seem a little bit funky to me. Here it is now. It might just be that the yeast is taking its time but it does smell s little funky too. Does this look normal now? Or am I going a little crazy after 2 brew days on the trot whilst also working 10 hour days. Utah seems no sleep makes Ben...

Thanks. Looks like the yeast is finally getting to work now. I must stop opening it to see how it is getting on or there will definitely be problems. I'm away on holiday for a week now so the temptation won't be there.

Morning. I added yeast to this ipa about 24 hours ago and it is a little delayed in starting, however checking now I see these fluffy things on top. Looks a little like the trub that was in the kettle. It is my first time using protafloc. Is this normal or an infection? Thanks guys. Have made...

I ended up using an STC1000 from ebay to control an under the counter fridge and a tube heater. I didn't extend the space at all with this as my FV just fit in. I do plan to extend it in the future as I really need to be able to fit more than one FV in, and it also works really well as a cellar...

Morning Folks, I have recently got back in to the world of all grain and brewing in general and its good to be back. Over the past couple of months I have completed 4 batches, and the beer is good, but the flavour has been compromised and I think this is due to my up and down fermentation...

Thanks. That is a possibility. My primary is only one of this beginner youngs buckets though and wouldn't feel comfortable leaving it in there without any pitched yeast. Just found some yeast sachets in the cupboard though! Safeale US-05 and s-04. Will have to look these up and see what is more...

Thanks for the reply. I won't really have any time to get to my lhbs before Saturday sadly so cannot get the bits to make a starter. Just put some numbers in to Mr malty and it said I need 99ml of yeast which doesn't seem like much. If I was to get my saved yeast out and to room temperature...

Afternoon all, I made a golden ale back in Nov using a wyeast London ale yeast. I saved the slurry from this and used some for an old ale at the beginning of December. I also saved some from this. The golden ale ended up 5% and old ale around 7.2%. I didn't wash the yeast, just put it in to...

Evening all. I have had my old ale in the pressure barrel conditioning for a week or so. The o ring that seals the tap must be slightly perished as it is now leaking quite a lot. (See picture). Does anybody have a temporary fix for this? At this rate there won't be any left for Christmas. I...

Having another quick look online inbetween calls at work there seems to be products in the us such as biofine clear that are vegan and seem to do the job but can't find this stocked in the UK. Does anyone know where may stock this?

Unfortunately I don't keg only pressure barrels. I made some old ale the day afte r making this annoying beer and remembered the Irish moss. Clear as anything now. Part of my problem I think is not having a wort chiller so not getting a good cold break. I don't really want to go the gelatin...

Ha. Tight lips May be the way forward. Got family coming over at Christmas. Want to show them that home made beer can be as good as beer from a pub. So gelatin would work to clear this horrible protein haze? Could I use normal gelatin sheets from the super market?

Thanks for post. I think all yeast has dropped out now and maybe due to stupidly forgetting the Irish moss it is protein haze. Is this easily removed with gelatin or is there other methods for this? Thanks again