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I myself fretted a lot about co2 when I first started kegging but then I turned to physics.

Sory for the metrics but 2.5 kg co2 (5.5#) is roughly 400 liters of co2 @ atmosphere. If you carb at 2 volumes you can carb 200 liters of beer, no doubt the pressure in the co2 bottle will add to the litre volume of co2.

Havenot read all but have this one, from lovely wife...... White cars are taking over!

Use john guest fittings on lines, swap on a connector between different couplings.

Process as learnt from a farm gogo (granny). Mash sorghum malt with luke warm water, guess about 50 to 55 celsius. Keep liquid of this mash and cook the sorghum malt and equal amount of maize meal. Cool down and mash overnight with liquid from fist mash. Heat all to boil, cool down, strain...

I'd rather not post a western style beer pic in an thread on umqombothi, the 2 are worlds appart. One can use sorghum malt in any western style beers, a bit darker if you boil it propper. It just take more effort and has a signature taste. Bloemfontein brewers club.

Okay, that would be anchor and ncdp, anchor attenuate better and ndcp makes more fruity flavors. Umqombothi is very different from western styles. You drink it while still fermenting. Traditional brewers does not bottle it. I often use sorghum malt as part of my grain bill for ales. Last...

I live in South Africa. Umqombothi is a traditional opague beer. Around 3%. Ingredients is typical sorghum malt and maize meal. In parts of South Africa the sorghum malt gets subbed by maize malt. Most chainstores carry commercial sorghum malts. 2 companies produce dry yeast but bakers yeast...

Have a look at this idea, two electric motor armatures as rollers. http://www.heydenrych.info/malt_mill.html

My understanding is hops need a long day light period. That is why latitude is important. In South Africa we have one small region that produces hops, the Southern Cape. They main producers develop varieties that are less day light sensitive.

It will ferment dry, most probably. Your plan my work with less fermentables, steep speciality malts rather.

Wow, 26 kg of grain and 94 litres of beer, in a single BIAB. That is where I want to be. (Note to self; you need more kegs). I want you to succeed, , no I want your baib setup! My suggestions: Use a HOIST!!! After rice is cooked use an electric blender to mush the rice and if possible mash...

Sorghum has a high gelatinization temp that reduces conversion. There is an article by Lyumugabe that propose a 40 deg Celcius mash, then boil of grist. Then mash with the decanted super natant of the 40 C mash. The low mash produce malt flavour and amylase and boil gelatinise the starch. In...

I have access to commercial sorghum malt, quite cheap. It is used to brew traditional African opaque beer umqombothi much like chica. I had a batch of dry beer based on the sorghum malt and inverted cane sugar, not hopped and quite thin and not very palatable that I per specific reason had...

Thanks for the reply. Traditional beer recipe does not use hops and it is more like a thin porridge, I brew it as base for spirits and the sugar is to get to higher start ABV, the traditional recipies usually top at 3%. For beer I used to do kits, mostly Coopers but it is getting expensive and...

Hi In South Africa one can buy sorghum malt in supermarkets. The product is for traditional sorghum beer. I sometimes brew a base beer with this product for 'shining and gives it a large sugar head to get higher ABV. Traditional recipes does not call for mashing and it is fermented on the...