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I drain my BIAB into a second vessel and recirculate from the second vessel back to pot. I can control the flow better and it allows for more wort, on brutus 20 style. I can heat the second vessel to do step mashes and mashout without worrying about the bag. The only bother is I have to protect...

All the pot ale a have tasted tasted horrible. Not saying I still but....

Agree. Andf you sparge it takes very little water to rinse the last sugars, imo. imo. But read Braukaiser on sparge before you decide.

52 years, 60l (15g?) every 2 months. Large batches helps with dry pipes BUT tough on inventory. Planning for varaity? An ESB or pale ale can be called many names... But then I live in South Africa, mind my local brew club does have one bjcp judge and he usually disagrees with my styles.

When I was faced with time presure I scaled UP. I brew less but bigger batches, went up from 25l brewlenght to 60l brewlenght. 3 x 20l kegs. Yes it means a lot of the same beer but I like Eglish bitters and can always dry hop for variety. When my club has a comp with a style that I am...

They should talk to SABMiller/abinbev. SAB has a hops research going for years in South Africa an area with low daylight an climate challenges. AND if we can believe them.... micro and home-brewed at heart....

Maybe answer this question first. The question is, do you have good carbonation with little head... then you will probably not get the head better on this beer - check recipe. Low carb and low head... see Yooper's post

good luck with the experiment, my bet is you will clean the cupboard soon..

I must confess, I did not read all... did catch that you do have preferences in eating and association... myself lives in Africa and lion can be a delicatessen if prepared with a lot of marinate/sauce, but then pig will be better/cheaper the same way. My suggestion is to take your steake, grill...

Just heard the news in South Africa. My favourite: Dance me to the end of love. And , no cure for love. Sad news

Next time put a lid on....before the cat can sht in it

I would just maintain pressure and drink.... but if you do have a serious leak, open the lid and siphon to another keg. And if you bottle the extra, someone suggested to add yeast .... BUT you would be better to add some sugar

I dissagree, the yeast would be fine, as long as you kept it covered to minimize contamination..... but even that would not be a big issue in most cases.

An airlock vents and keeps nasties out, it is not magic. A baloon will work. My most recent ferment uses a glass on the airlock hole in a coopers fermentor. You just need to compute the risk, I know my beer can get an infection but I doubt it will come from what I use as airlock. On the brown...

I live in a country where corn meal is a staple food and I regularly add corn meal to my brews. Your first step to add as much water as to make a thin mash is something which I use although I can cook the meal to a stiff porrige no hassel. BUT your explaination that a thin mash will assist in...

Remember things can go the other way, short on fg and volume. This is a bigger issue to me .......

Glad brewing is my hobby.

I get the same error when I browse to my local host index page. A fix is to remove all after \ in the address bar.

Hi refer to yourself as idiot, I think a better name will be KING!

Where I am from we call jerky biltong, close maybe more tasty BUT a great snack with beer. Unless you have a rump or fillet steak on the barbeque.... mind you I forgot the lamb chop, okay the last three may count as a meal.