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Excellent, already have 6x10 on hand.

Crane, can I ask what ID and OD each of those hose pieces are in mm? US and European specs are often different when referring to tubing, sonetimes using OD and sometimes ID. Plus, the original blog post links to the same tube for both pieces. Also, is the smaller tube pushed over the end of...

When I refer to adding dry hops to a water purged keg I think of what is described above ie. Water purge keg, depressurize, add dry hops, re pressurize. As opposed to simply "purging" in the initial step without water.

Any thoughts on dry hopping forWest Coast style beers? Also, RE: the discussion up thread about Hefes. Currently drinking one with a 45/55/63/71/78 mash schedule (temps in Celsius) then fermented with 3068 and kegged on day 5 with an additional 30g sucrose - spund at 20psi. No off flavours...

In your first method, was the keg CO2 purged from being filled with air? Did you ever try this with a water purged keg?

I haven't dry hopped under pressure yet, so it would be cool if some of you folks who are doing so already and getting results they are happy with could outline their schedule eg. What pressures, for how long, when you are adding your dry hops, whether the whole fermentation is under pressure or...

Well, since we're trying to create a closed loop here I think the differential is definitely a factor of height vs resistance in the diptubes/lines. I'm using standard food grade beer line so it'd be interesting to try this with something with less pressure drop per foot, like silicone.

I've had a Kolsch fermenting with this method for the last week or so and I did the transfer to serving keg last night. I had a lot of bubbles in my line (I'm using 3/8" OD line) and my transfer stalled with a lot of beer left in the Fermenting Keg, I had to resort to pushing the rest with...

Currently I Maxi-BIAB and chill my wort (approximately 20 litres in a 21 litre stainless steel pot) in a cold bath, waiting 5 minutes after removing the pot from the heat before submerging it in the bath. Obviously this is not the fastest method of chilling so I am wondering if I should be...

Hi all, bottled my third AG brew at the weekend which was supposed to be a Hefe Weizen but has turned out much closer to a Belgian style Wit. The recipe was as follows: 3450g Wheat Malt 1950g Pils Malt Mash 60 mins @ 67C Boil for 90 minutes. Hallertauer @ 75 minutes to 11 IBU...

Hi all, I'm going to be making my first starter to ferment a Dubbel of planned OG 1.064 with WLP530. The production date gives me a viability of 77% according to Mr Malty and I will need a starter of 3.98L if I select "Simple Starter w/O2 at start" or 3.06L with "Intermittent Shaking". My...