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By the way, would it be possible to just Chuck in some sugar and yeast to your brewing water the day before rather than cam tabs? How little might work?

Citations needed

I dunno why so many o you so mad, over hido lodo, oh no bro, sigh o the times yo.

I've been getting carried away with reading up on lodo and preparing to take the plunge. It only just now occurred to me that I've never been that impressed by German Beers and I've been to a few breweries... Hmm

Ordered up enough chemicals to be on a watch list I'm sure... Just thought I'd mention that I looked at the spec sheet on some UK one and it contains phosphorus so must be using tsp regular. Not surprising really we hate the environment here. Hashtag brexit hurrah

You can just vent the keg prior to pouring and then experiment ramping up the pressure while pouring to get a speed flow balance. The thinner the tube the led you need and the less beer is sitting in it between serves.

They will largely stay as they are when bottled indefinitely. Fill to the top and cap straight away. You might want to reduce serving pressure while pouring the saison and chill and rinse bottles to minimise froth. If you're keeping them a while sanitise first.

Are you implying my post has a higher specific gravity than yours? Mr cleverpants?

I mean I get that gravity is the effect of matter moving through warped four dimensional spacetime, my problem here is gravity in the homebrew sense. Cos we don't measure gravity we measure density surely.. Or does it refer to the gravitas of the resulting beer? Higher Beers being more serious...

I have a similar yield problem... I manage to get a full 10g into kegs but for some reason a couple weeks later they are pretty much empty?!! I suspect trolls, possibly gnomes.

I like the dedication, but for the cost of getting a sack of great malt im not sure id be going to the effort of making it myself. I have been getting bulk fresh hops and selling them on local forums meaning I can make a top notch hoppy beer for (translating from UK measurements sloppily) 25...

I find you'll always get some gas coming out of suspension in the line but the second glass will be better.

Yes you can. You can just fill and cap from the tap or make a homemade beer gun as detailed in another thread. I find it possible to get a decent level of carb by reducing the serving pressure slightly and just going from the tap. Won't be quite as fizzy though. To make a counter pressure filler...

Nice. Tell her it's safer when you stick to the floor.. Good luck on the porter

Also what's the obsession with pumpkin spice ale with you yanks? Malt and hops not good enough for you eh? If you ask me this is the reason your empire is in decline.

Nope. If anything it will fade. On a side note, I know it's hard to resist getting carried away with things brew trusted but I'd definitely recommend starting out with simple recipes so you have some chance of figuring out what is going well and what isn't in your practice. I was the same...

Depends what it tastes like really. There is approximately ten billion five hundred and twenty three possible infections. Some good some not. I would say if it doesn't smell like acetone vinegar paint or burnt rubber it's worth letting ride a bit.

I have been buying 5kg (11lb) bulk packs and selling the rest on the UK version of this forum to keep some freezer space. Centennial citra Amarillo going to be good for us style. EKG fuggles UK, saaz lager, Ends up really cheap. You need a vacuum sealer though really.

The smell will come out with a long soak of strong bleach and then caustic. I had one that id forgotten to throw away the Mash from for weeks... Real bad... Ended up fine, cleaner than it's been in months in fact. Don't need to throw everything away as soon as you think it's icky. Give dolphins...

Neutrality! Said a voice from beyond time itself... The pendant ghoul strikes again.