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Interesting and funny at the same time when you consider all of those (myself included) who have designed and built elaborate sparge manifolds. I brewed with the new system on Saturday for the first time and got 80% efficiency which is the same as I got with the sparge manifold. My silicone...

Thanks. I think Im going to wait untill I can get 9097.

I don't use a hop bag, I just throw them (pellets) straight in. I get a bit of hop particles in the bottles but its not a concern. Heres my recipe (40L batch): OG : 1.046, 42.3 IBU, 18.5 SRM, Yeast : Nottingham / US-05 7kg 2-row 1/2kg flaked barley 1/2kg crystal 40 400g carafa 1 50g...

My sparge manifold follows a familiar pattern found on HBT - copper piping with holes in it which distributes water across the top of the grain bed. I did it like this because thats what seems most popular. However, the $5000+ SABCO system uses a silicone tube which sits on top of the grain...

For my Black IPA / Cascadian Dark Ale ;) I dry hop for a week with 30g each Amarillo and Simcoe per 20L - I throw them straight into the fermenter. This is after two weeks in the primary and an OG of about 1.045. One of my tastiest brews. Im going to be making a beefier version soon : 1.065 /...

Does Whitelabs do a yeast similair to the Wyeast Old Ale blend 9097 ? Which yeast from Wyeast will be closest ?

Greg Albertein - 250cc MX World Champ in the early '90s. Rode for Suzuki. Anyone remember ?

The fruit probably could have been added frozen but I didn't want to take any chances thats why I boiled it but probably would have been OK straight from the bag. The general trend is to add the fruit after a week of fermentation, if its added to the boil or too early less fruitiness comes...

There will still be plenty of active yeast which will start fermenting added juice vigorously. Fermentation stops when the sugars are eaten as opposed to reduced yeast activity. Ive recently kegged a fruit beer and its turned out fantastic. This is what I did : OG : +-1.035 Grains : 2-row...

Its been kegged now for 10 days and is much better. Most of the tartness is gone and tastes much better. In fact, its quite tasty, nice refreshing summer brew.

Theres a thread on Kolsch yeast here : https://www.homebrewtalk.com/f163/i-love-kolsch-yeast-176674/ My favorite : dry stout

Thanks. I forgot about the chiller.

Anyone ? Or is it impossible to store and serve at the same pressure with a JB ? Pressure adjusted at serving time ? No replies - I have a creeping feeling Ive asked a stupid question :)

Only two replies - I thought they may be bigger in the US. Im looking forward to it - Rammstein on Feb 11 and U2 on Feb 13.

Most of the pics of Brutus and Lonnies videos I only see two hoses being used yet there is a whole stack of them stored on the frame. Why do you need more than two hoses ? Also (while on the brutus hose topic) - for the QDs - I was thinking of putting the female sides on the hose ends and the...

What pressure do you keep your jockey box keg ? Keezer pressure is easy using carbonation level/temp/psi table but the jockey keg sits at room temp and is chilled as its served. Ive also seen bar top keg towers that cool using the same method.\ Ideally I need to store at serving pressure +-10 psi

Remember the 10% rule - don't increase your mileage by more than 10% a week. You risk injury if you do more. I increase 10% for two weeks and then reduce 10% in the third week. Also - if you run on a different surface to what you normally train on you also risk injury. Get the injury seen to...

I don't have an account. I prefer to be in stealth mode but mainly I couldn't be bothered. A freind of mine got a new GF. Every day he posted a dear diary account of the day :"Im even more in love today than yesterday...." etc. Yes, EVERY day. I can puke just thinking about it. What suprised...

is coming to South Africa 11 Feb. Ive got tickets. Has anyone else been to see them ? http://www.youtube.com:80/watch?v=ytRQjrP4A0s http://www.youtube.com:80/watch?v=fLp63WBV-Ic

Thats what Im afraid of. I'll give it a bit more time.