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Cool. 7-10 kegs also accounts for dispense (similar volume again) and possible purging/cleaning etc (say another half again). Divide your 8.5 cartridges by 2.5 and we're in the same ballpark. So around 3 cartridges to carbonate and another 3 or 4 to dispense and purge/clean etc

...and I haven't dared think about headspace

I could be really out with my maths here, but... Using pV = nRT Temperature around 50F = 283K Volume 3 US gal = 0.01136 cubic metres R = 8.3145 Gives... 0.74 volumes per cartridge So 2 cartridges would give you a medium carb (1.5 volumes) and 3 cartridges would give you a higher carb (2.2...

...and yes, a cask should be drunk within a day or two of being tapped

I fear purging and dispensing from the keg would break the rules! Technically any use of external CO2 is not 'real' ale. I think there's a grey area over using a pillow of CO2 (created naturally by the beer) to prevent the cask oxidising. So... perhaps you could cut a few inches of pipe coming...

Just looks like it's clearing to me - take the picture again without the flash!

Hey guys, Just looking for someone to confirm my understanding here. I keg, but I don't yet have a kegerator so my kegs just sit in the garage. At the moment the temperature is typically swinging from 4C to 12C between day and night. I tend to 'set and forget' and my kegs tend to last me...

1. No. Get three.

At the moment I use: The Malt Miller (use this one most regularly) http://www.thethriftyshopper.co.uk/ (very good but closed for the time being) Hops Shop - home brewing - Homebrew Shop, Homebrew Supplies, Hops, Grains and Sundries - Worcester Hop Shop - Cheap Hop - home brewing - Homebrew...

I've already tried racking on to a healthy cake and also fast fermenting a small sample, I'm pretty sure it isn't going anywhere fast with new yeast! I've got no idea what bugs are in it to create the pellicile, I presume given a year or longer they could either make it taste disgusting or...

The Belgian candy sugar should have contributed 12 points, which would have brought it down to just under 1.030 without it, still not great

I have decided it must have been my Belgian candy sugar - if I let it get too hot while cooking it may have become unfermentable? It's just going to stay sat in the garage in the cold for a few months unless anyone has any better ideas...

Update :) After trying all of the above I finally conceded that the fermentation might be more or less finished rather than stuck...so in frustration I just gave up and left it for a month! Last week I decided to take a sample and try a fast ferment test in the warm, hasn't budged. I decided...

Hi guys, I buy my base grain pre-crushed in 25kg sacks. I don't brew that often so a sack typically lasts me a number of months (I know this might not be ideal for freshness, but this is besides the point...) Anyway, I am trying to dial in all the aspects of my system so I can get more...

Interesting response. I stir every 20 minutes because I don't lose much temperature and I figure it can't hurt. However, I would be very interested to hear everyone else's opinion to see if I am wasting my time!

Ah cool, looks good, I see a lot of porters go for the brown + black combo instead of chocolate. I haven't brewed with brown - does it taste significantly different to chocolate? I've chosen my selection largely based on the ingredients I happen to have in stock at the moment. I can't make my...

Hey guys, Can you critique my porter please - I've never done one before and the recipe I've come up with doesn't closely resemble any of the examples I've seen, think it'll work? Shot in the Dark Mash temperature 66 C Mash time 1 hours Boil length 60 minutes Grain 5.378 kg...

Nope! They'll probably start to sink in a couple of weeks

The temperature did drop to the bottom of the recommended range after the first days, which could well be why it stopped, but surely warming and rousing should make it start where it left off? Sample definitely has a tartness to it that it didn't have a few weeks ago, but can't yet tell whether...

Yep, did it well in advance and crash cooled/decanted, it took off an blew the fermenter lid within 24 hours!