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Have I got cancer, or worse still, off flavoured beer to look forward to if I use my overheated tubing?!

Then why put them in a f*ckin' wheel that suggests some sort of multilateral logic like complimentary colours, grrrr! Just make another damn list in straight line ffs!

I'd be extra grateful if you could explain in some detail: 1. exactly how these work ? 2. how much maintenance, ice / water top-ups they require ? 3. How much they can cool / adjustable to cool less they are ? I'm at the stage where I'm producing tasty stuff in polypins, have a beer...

Thanks! Very helpful! Good news, the polypin uses a tap, not a button! I just bought my beer engine on ebay less than an hour ago...

For those who don't know, a polypin is like a bigger, thicker 'wine in a box' bag that collapses as the beer is siphoned, leaving little room for oxygen / spoilage. I want to attach a beer engine to make it easier to use and get a better head using a sparkler. :confused: 1. Has any one got any...

Was wondering whether anyone knows of a dishwasher on the market that is hot enough to truly sanitise, or whether one could be modded to heat up to over 100*C, (if this is the temperature that would be needed). I wouldn't want to put hydrometers or plastic tubing in there, but it would be a...

The min/max thermometer is in with the brew and I adjust the heat mat temperature to get into the desired zone before pitching the yeast. OK thanks. I usually leave my hydrometer in so I don't have to keep sanitising it to check each time. Its got so much crud on it now, I'll definately...

I've only got a few brews under my belt. Can someone with more experience confirm that it would also be a good idea to reduce the temps a bit to calm the fermentation down?

I'm only on day 2 after pitching the yeast, but there is already a good deal of foam, with it hitting th lid but not oozing out yet. Its a 12% BWine kit. My temps are 21*C and the kit says 18 - 25. Should I skim most of the foam off? I only want to do this if its neccesary as its just more...

Thanks for the replies. If you were doing a strong beer, like my 12% barley wine? A bit warmer (<>21*C) to make sure it keeps going or still try a bit lower?

I've had some success using Young's Barley Wine kit usually brewing up to around 10%, and have now prepared a new batch but only added water up to a level where the hydrometer gives a potential alcohol reading of 12%. Do you think the yeast will manage this or am I aiming too high? Also, as...

If a kit says to ferment the brew between 18 - 25*C, which would be the perfect temperature? Is it dependent on the type of brew?

The Barley Wine I've been drinking for the last 3 weeks is so deceptive. It tastes like a nice, fun, chewy caramel 6%er. I have 2-3 pints of my 11% then wake up 6 hours later wondering what time I went to bed. It's completely worn off by the time I go to work at 8am, but I turn up to parcels...

Translation for UK brewers: dishwashing liquid = Fairy liquid. "For hands that do dishes" of course. I use a dishwasher, just like the pubs. This isn't just that the glasses aren't right. There is no inkling of any head, anywhere, whatsoever, in any container including the primary. What are the...

Why does a pub served real ale have such a good head, while mine has a few washing up liquid style bubbles that disappear in less than 30 seconds. I've got the flavour perfect but the texture is more like water than the milky texture of a good pint. I'm just using Youngs Barley Wine kits...

demijohn corks and bungs

What are the advantages / disadvantages of each please?

Many thanks everone. I've given up on the vodka idea, ordered Star-San and will be using it from now on. I thought people were just trying to push one product but now understand it's importance. Apologies if I didn't seem grateful for the advice - I am. I was trying to play devils advocate but I...

I'm more than willing to take the less sarcastic advices that non-rinse sterilisers could work better than rinsing with fresh water, with a few conditions. For the sake of argument / devils advocate: People have used MUCH worse than today's treated tap-water for ?6000 years with success...

Hi SumnerH, As indicated in my previous msg, thank you again for being particularly helpful in all your answers - I did give you choc box award, lol! I have no raison d'etre to contradict the use of particular chems, but would like to put into perspectve that there is no one chem that will...