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Are you cleaning or disinfecting with anything containing bleach or other chlorine source? A bad idea with stainless steel anyway but thought it worth asking.

Easy way to test for that is to take the disconnects off the keg for a day or so. If any o-ring in the keg is compromised then the pressure will have dropped when you reattach the gas. (Assumes the beer inside is fully carbed)

It was estery, flavoursome and rather unique until Greene King bought Moreland, fired the staff, closed the brewery, moved production to their own site and messed with the recipe over the years so marketing could fit it comfortably into the rest of their bland lineup.

Does Hornindal drop clear in the keg if you use finings? I see a lot of cloudy NEIPAs in this thread which all look very tasty but I was wondering if this Kveik could also be used in styles where clarity is appropriate like a Kolsch or pseudo-lager. Anyone out there brewing crystal clear beer...

For OSH as it used to be when it was good you'll need a characterful estery English strain. If you can get hold of a bottle of Hen's Tooth over there then you can culture up the yeast from that. It might give you a Greene King flavour though which I personally do not like. Otherwise I'd pick...

Those of you that are concerned about the quality of the yeast due to the weather should make a small vitality starter. Calculate it to about 100bn cells and when it's done cold crash the flask, decant off the 'beer' and taste it. It should taste bland and boring. If so, you're fine, and...

Use the calculators to size a starter that will bring it back to 100bn cells or so then put the jar in the fridge while you think of what to pitch it into. $1 is a bargain.

The unfermentability of Carapils (when mashed with a base malt) is a myth, disproved time and again by brewers using apparently silly amounts and it having little or no effect on final gravity. Technical write-up on why is here.

And tighten them again after they've gone soft from the hot water running through!

If you like 1318 you should try The Yeast Bay Vermont (WLP4000). It's great in American Pales.

Iy It's in his blog: 1.037

Italy. Looks quite green and has hills so in the north. Florence?

It's liquid yeast and it's a shade under 5 months old.

I wasn't that impressed when I got to try WLP009. I split a batch of ESB with it and WY1469 and was more impressed with the richer flavours that came through from the 1469.

I wonder if I had a small leak at some point? I took off and replaced a keg post o ring today and the old one had a few small dents in it probably where I struggled to get the disconnect off because the rubber had gone stiff in the cold keezer. Thing is, I read on the forum here that when you...

I think you're right. I'll give the gas supplier a call next week.

Thanks a lot for doing the math! I think I may not have been clear about the purge step though - it's done when the keg is full to purge the headspace not when the keg is empty so the volume being purged is much smaller - whatever is left when I fill to about a half inch below the gas-in tube.

I'm on my first 14lb CO2 cylinder and it's been about 13 months so far. In that time I've done 8 full size corny's and 3 half-size. All have been force carbed, dispensed and then the CO2 used again to push some PBW through the lines, water to rinse and some starsan to sterilise. I also use it to...

I know someone here mentioned gelatin but whenever I've used it with S05 it caused 'fluffy bottoms' in the bottle where the trub would rise as soon as the cap was popped.

How are you transferring to the fermenter post chill? I'm thinking specifically of bugs that can grow inside ball valves. There's a Brulosophy blog posting where that caused a string of infections for someone.