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Was about to suggest the same. Get you profile right then finish fermentation with HA18, CBC1 or similar high gravity yeast.

I definitely notice a difference in my kolsch from lagering. I don't have any firsthand experience of a traditional German kolsch to say which is more authentic. I like both.

I always push up to 24C after 5 days and don't get any undesirable flavours. I would say though that a Kolsch is meant to be a "delicate" beer that is drunk young. This implies that some level of fermentation character should be present and dissapates with aging/lagering. That would mean a...

Here in South African people have been experimenting with lots of different ways of "making alcohol". Unfortunately the media and government seem to report this all as "home brew" when it often has absolutely no relation to brewing beer. We are waiting to hear on the toxicology/lab results on...

Fairly sure it was 12mm OD, 8mm ID. But take a sample to the shop to match it. Also, if you are in the US I'm not sure what the old imperial equivilants are. Probably something like 7/16th OD and 5/16th ID

I guess it's at your own peril. I have replaced my hoses without a problem, they are standard compression type fittings. No leaks but make sure you get the right size tube, both ID and OD for the fitting.

Makes sense now. Thanks. Think I might be needing one of those...

What an interesting idea... Sounds fun!

But what is the device?

I'm also a certified BJCP judge and echo what has been said by everyone above. At the end of the day, the honest feedback, of experienced beer drinkers and often brewers themselves can only help your brewing. I have often called for second bottles of a beer that isn't quite right and you'd be...

The high pressure gauge will drop suddenly when the cylinder is empty, that's normal behaviour. It is a pressure meter not a volume gauge. As long as there is some compressed gas it will read at pressure. On the leak, does it happen only once you connect a keg or even with no keg connected? I...

I regularly do something like this. I freeze about 800ml of 1.080 wort in 1L PET bottles. Then defrost, dilute 1:1, boil and then make a starter. Usually do a dozen bottles at a time which lasts me about 3 months.

Mash temp will change the profile of the beer as others have stated but it's unlikely to make it "terrible". Just sweeter and with bigger mouthfeel - probably different and inappropriate to the style, but in no ways an off flavour. If there is a local homebrew club in your area, take a bottle...

Hi, not much info to go on, can you compare it to anything you know? "A film in the mouth" is often associated with Diacetyl. Could you equate it with cheap margarine, butterscotch or similar? Diacetyl: This compound is responsible for an artificial butter, butterscotch or toffee- like aroma...

There apparently is some "research", that in these lower alcohol beers the adjunct helps improve hop flavour stability and shelf life.... I've brewed a couple of batches with 15-20% rice in 3.5-4% beer and it's worked really well.

If you want some advice, contact these guys, we've been doing this in Cape Town South Africa for quite a few years. https://www.brewers.coop/

perfectly fine. I actually leave some acidisan (local starsan equiv) in my kegs after cleaning until I'm ready to fill them. That's sometimes weeks or months.

just place the hydrometer on a chair/table that you can walk around. problem solved!;)

Haven't tried it myself, but Gel food colouring is amazing stuff - particularly look for one with a name like "Electric" Blue. The ones that start with electric I've foudn will colour almost anything. If you don't want to brew a batch, just try putting 1 drop in a commercial lager and see.

also looks fine to me