Search results

Can't you get these stainless ball lock disconnects in the USA? They about twice the price of the CMB plastic disconnects but you only have to buy them once.

Correct. Just the clamps. It's the only piece of the puzzle that has a thread (and a hinge). I would hope that it's 100% stainless. If you don't know or don't trust it to be SS then buy replacement clamps from a supplier you do trust. They're cheap. Not required. They're silicone and can be...

You must be a mind reader because that's EXACTLY what I was looking for. Thanks a million!

I read your Methods of the Low Oxygen Brewhouse article with interest and would like to integrate some of the techniques into my next brew, particularly the use of Na-meta in the brewing water. You link out from the article to some spreadsheets that you've created but unfortunately I get a 404...

The beers I've brewed that have had the most meringue-like head have included large amounts of wheat. A 70/30 wheat/barley American wheat was top of that tree, but a good dose of torrified wheat (10%) also seems to have the desired effect without affecting the flavour of the ale.

Bitter over here has long been disparagingly referred to as 'warm brown beer' by those who'd rather drink macro lager and indeed a few decades ago bitter was just that; room temperature and usually some shade of brown between light tan and chocolate. That's not the case any more. Brewers are far...

Beersmith+Brunwater=Happy Days. That said BS3 is very close to Brunwater in mash pH prediction for me, much more so than BS2 ever was.

Pale (low colour) chocolate malt works very well in a bitter but not at 6% of the grist. Use at about 1% combined with about 3% medium crystal and make up the rest with pale malt. EKG for the hops - of course you can't go wrong there.

You need just enough roll so that all the wort gets to regularly meet the surface so DMS can be expelled. You may want more vigour if you have a target gravity to meet or you want to achieve some kettle caramelisation. There's nothing wrong with a gentle rolling boil, in fact it's one of the...

Whilst you're correct about the tubing being too wide for the distance travelled that doesn't explain the micro-bubbles forming in the line itself. That's a symptom of the beer losing carbonation because it's warming up rapidly in the tube. The only way to fix that is to chill the tubes and tap...

Did you adjust your pre-boil gravity for temperature? If not then you might be off by less than you think.

It's fine. Seriously though, hand your friends a glass. One does not drink one's finest homebrew from the bottle does one? :)

You probably got a nose full of CO2. It really burns if you do that.

I think you need to look elsewhere for the cause of your haze, or like you say there is a linked issue that you haven't noticed yet. I squeeze like mad - my grain absorption is 0.2fl oz/oz. My wort is as opaque as porridge and I tip the whole lot into the fermenter. My last two brews have been...

If an outer seal (o ring) is letting in air then there will be a beer leak that I hope the OP would spot. The flies would be a clue :) In my case the bubbles were very small like in a beer head and only being formed while the beer flowed through the line.

This happened to me very recently. It was overcarbonation causing the beer to degas as it hit the beer line. I also had a dodgy post poppet that was replaced at the same time. I vented the keg and repressurized to 10psi and left it for a week. It was fine after that.

Tri-clamp hose barbs exist in many sizes, as do reducers from 3 inch/76mm to the more common smaller sizes. Would some combination of those work for you?

I'll be watching our suppliers here in the UK as well in the hope that it does show up. Any idea how long a vault strain remains in production?

Your wish has been granted. WLP037 has reached the target and is shipping from the vault soon!

I think I'll give it a go. They say it's supposed to be Coopers. I assume @Northern_Brewer you made a process error and the yeast wasn't to blame?