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Do you have a check valve on your Co² line/s?. Just a thought if you've had any blow back of wort into your lines? That sitting in the lines would definitely affect the Co² carbonating your fresh beer. 🤔

We dreamed of living of living in a hole.... There were 26 of us living in a rolled up newspaper, with a spoonful of cold poison for breakfast.

Game COMPLETED!

Read the entire fantastic thread, and bottling this tonight Only change I made was using CF182(Opus) as a dry hop, meant to give great orange taste & florals.... just an experiment. The US-05 did a better than expected job, so took it down a bit further than I'd have liked but see how it...

Monica Bellucci & Salma Hayek in Christmas stockings would see me happy!

Wow, what a bargain.... Shame I'm in England or I'd have bit your arm off.

First try of my 2nd all grain brew, a hefeweizen primed with Raspberry lowicz..... quite simply the prettiest thing I've ever brewed. Beautiful snow white head with microbubbles that I see on all the accomplished brewers pictures, wonderful full mouth feel with just a hint of Raspberry...

Directly over the rear axle and hasn't compressed the rear suspension at all.... bit strange eh🤔

Well done USA, last 16 against the Dutch... well deserved, very dynamic team that could go further.

Sorry for your loss mate, I've had similar happen where beer has forced through a picnic tap at around 10psi, so never trust them to stay connected, I only turn the gas on if needed.....and turn the gas off and disconnect the tap after every pour.... Simple. Once bitten 🍻👍

They did everyone a favour.....£15 for a can of p!ss, how desperate would you need to be?🤢🤢🤢

Never dump anything before tasting it, especially a 6 month investment..... assuming a high alcohol content has protected it somewhat, chances are it'll be fine. One way to find out :cask:

Night of the Hunter

15L BiaB full volume, no Sparge

I'm stovetop BiaB full volume mash, 30min boil & no chill.... so no Sparge but I'm fully aware the Sparge water needs to be low alkalinity and limit it to no more than 77°c. I will however in this case Sparge the grain with 3L of water for a kit that'll be going on right after to get a bit of...

So what's your mash pH at the start→45 mins, and how is it affected when adding the roast malts 45 mins into the mash....? Is it the case that after 45 mins the majority of conversion is done and the critical pH has served it's purpose, then adding the roast malts at that point makes the pH...

Yeah my roast grain is only 8.7% of the grain bill for a 4.9% ABV. I think I'll mash all in this time because I no chill, so any benefit from adding at flame out would be lost I suppose due to being at high temp for a sustained period of time. To get my extremely hard tap water to pale mash...

So what's best to achieve the correct colour with smooth roastyness? • Overnight cold steep, add liquor to strike water (high alkalinity mash) • Overnight cold steep, add liquor last 10 mins mash (low alkalinity mash) • Overnight cold steep, add liquor last 15 mins of boil (low alkalinity...

I understand that mate, what's perplexing me is why a Stout mash benefits from high alkalinity, is the SOLE reason to buffer the acidic roasted grain?.... Or is the high alkalinity necessary for other chemical reasons, either in the mash or during fermentation?. 🤔

Hi guys, I'm a little confused.... I'm planning on doing my first AG stout (done a couple of AG's) and need some advice. If I were to cold steep the dark grains and add late to the boil, does the water chemistry need to be configured for a pale mash as there are no roast/dark malts in it.... Or...