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Thanks for that. Forgot to mention that I also replaced some of the poppets! The universal ones don't seem to fit all my posts, so one post got a new one and one didn't... I can order some new posts but they're weird dimensions and cost about 3 x as much as newer ones. (I tried to replace the...

Hi all, I have searched, read, watched videos, etc. etc. but need some help... I have a corny keg which will not hold pressure (tested using spunding valve). So far I have done the following: - Replaced all o-rings (2 on gas post, 2 on beer post, 1 on lid) - Lubed all o-rings with keg lube -...

I'm about to return brewing after several years and have been researching this issue extensively! I think issues with previous brews may have been related to oxidation so wanted to start using pressure fermentation and subsequent closed transfers using corny kegs. These are two of the main...

Going to Budapest!

Just gonna bump this up in case anyone has any additional words of wisdom... I can get the pump primed just by switching it on and off a couple of times, this seems to work fine so I don't anticipate getting a bleeder valve. Never thought about connecting the pump directly to the chiller...

I got a 2 litre conical flask, a project box, some rare earth magnets, a 25-Ohm 3-Watt rheostat... can you guess what I'm planning to build? Too bad my PC fan and rocker switch didn't arrive today!

I've searched a lot but couldn't find anything to assist. I recently bought a plate chiller and pump, and spent this morning giving everything a trial run as I'm planning to brew on Monday. I have my boiler (it's electric, around 35 litre capacity) on a chair, the pump and plate chiller...

The most famous is probably the Loch Ness Monster - last year you could have called it the Loch Ness Monster Mash :-)

Thanks for the responses everyone, seems like there is a variety of opinion so I think rather than f*** with it, I'll drink enough of 'em to have sufficient empties to bottle the batch currently in my fermentation chamber (been there 5 or 6 weeks, I can't even remember!) and put the rest aside...

I used 2.4oz table sugar in just over 4.5 gallons (I had to convert that cos I'm British so use grams and litres :-) Actually I lagered in a secondary before I bottled and the bottles have since been at room temp for 19 days. I know that it can take longer than that for bottles to carb fully...

Here's a couple... http://www.ncbi.nlm.nih.gov/pubmed/21248199 http://www.ncbi.nlm.nih.gov/pubmed/19279077 http://www.ncbi.nlm.nih.gov/pubmed/20657805 (yes I am a nerd!) Obviously I am looking for stuff that supports my argument and I've no doubt there are many more studies that...

Hmmm... any advice on how to do this? I'm thinking I would dissolve the sugar in as small an amount of water as possible and add via a syringe to the bottles. Sound good? I might actually do this - if it was carbed to 2.5 volumes as it should be, I think it would be a nice beer!

I know this is getting OT but most studies find that higher protein diets are generally associated with improved bone density. More calcium is excreted in high protein diets but actually more calcium is absorbed as well, so it balances out.

iCame

I kind of agree with OP, not with regard to sanitation, but just in general terms I certainly see a lot of threads where people are obviously worrying too much. Y'know, stuff like 'my sparge water was 171 degrees instead of 170, should I dump my beer?' or 'my airlock is only bubbling once...

Hi all, I misread the priming calculator and thought that you needed to enter the temperature of the beer at bottling, NOT the temperature of the fermentation. As I had lagered the beer (a Kolsch) it was very cold when I bottled it so my beers are very undercarbed. They are drinkable (just)...

I accidentally my priming sugar once... couldn't sit down for a week!

Hmmm... the samples were over 80F but not by that much and I adjusted for the temperature. I usually let them cool down to room temp before I confirm the reading but I was all over the place today! I couldn't find rice hulls anywhere, in the UK some people use oat husks to do the same job...

Worst brew day in my short career as a homebrewer... Stuck mash, had to dump everything into a spare fermenting bucket and filter through a mesh bag in order to sparge. The wort seriously looks like mud. It's brown and you can't see through it :-( My pre-boil gravity was the same as my...

A couple of good articles on the subject: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/jul/19/lager-for-ladies-again http://www.guardian.co.uk/commentisfree/2011/jul/19/beer-women-brewers-marketing?INTCMP=SRCH