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https://www.thehomebrewforum.co.uk/threads/easy-keg-5l.57568/ https://www.thehomebrewforum.co.uk/threads/mini-keg-usage-maintenance-party-star-deluxe-part-1.59404/ A thread about these kegs above and guide below.

https://www.brewuk.co.uk/easy-keg-bung.html You need to get these (above). The flimsy caps you're using are just dust caps. The proper bung let's you carbonate in the keg and then depressurise before serving. Not sure if you're in the US or UK but these kinds of kegs are quite popular in the UK.

Thanks dude that makes sense!

Hi, I have an Imperial Brown ale flavoured with peanut butter which I'm looking to enter into a BJCP competition. I believe the correct category would be 30A Spice, Herb or Vegetable beer. The category allows for the base beer to be a non-classic style which, of course, Imperial Brown ale is...

Thanks for the input guys, both very helpful. Cheers

Wondering if anyone can help/offer views on this. I'm a BIAB brewer and have never sparged. I'm in the process of building a single vessel recirculating system based on BrewPi. Although I've never sparged, I've often heard that a stuck sparge or problems sparging can be caused by running off to...

Would be great to hear how this clone attempt turned out!

Thanks. I will try gently disturbing the FV a bit to see if I can dislodge it. Cheers!

Hello, First time using this yeast after hearing lots of good things about it. I've fermented an oatmeal stout which finished up a couple of weeks ago - hit target FG and it hasn't budged since then. Krausen at the end of fermentation was huge and slowly dissipated over a week or so, however...

I'm planning an oatmeal stout brew day this weekend and i'd heard good things about toasting your oats to impart more oat taste to the beer, rather than them simply imparting texture. I toasted them for about an hour at 300 degrees until they had started to turn a very light golden brown. The...

Sorry, just noticed 4 ounces. That is quite a lot for a fairly delicate hop variety. if that is all going in at knock out it could be that, combined with the yeast, it's just accentuating the pepper/clove notes from both the yeast and hops. Perhaps try doing the first beer again with a clean...

How late in the boil are you adding these hops and in what kind of quantity? If you're using large charges at knock-out I could imagine spicier varieties accentuating the phenolic character that a Belgian yeast might produce under the right conditions. I've also heard of some Belgain strains...

Thanks for all the replies. I ended up stumping for 10% Carafa 3 bit I only put half of that and did the other half as a cold steep which got added to the end of the boil. The beer is now fermented and, perhaps unsurprisingly, it's as black as ink which is what I was shooting for. I've...

Hi all. I've not used this specialty malt before but I'm looking to brew either a black IPA or a black lager and this seems to be the way to go if you're looking to avoid the strong/harsh roast flavour/aromas from likes of Chocolate and Roasted Barley. I've been doing some reading and most...

Thanks! Your logic makes sense to me :)

OK so long story short I attempted to cold crash a double IPA (8% abv) but partially froze it in error - temp dropped down to about 14 degrees Fahrenheit (-10 degrees C). I intend to allow the beer to thaw out naturally and completely before packaging. Can the beer still be bottle...

I used a high alcohol tolerant strain (Scottish ale) and there's question the yeast were still healthy enough because they fermented out the fruit in the split batch. I like the idea of adding champagne yeast and recapping the bottles. However, don't think i'd want to add any further sugar - I...

Would really appreciate some views here guys. I brewed an imp stout about 3.5 months ago. Finished up at about 11.5% but spent a good while in primary to ensure complete attenuation. I ended up splitting the batch about 8 weeks ago, primed and bottled half and put the rest on figs. The...

yesfan - that's a great point, interestingly, whilst researching the Alchemist, i learned that they're expanding their facility soon with the aim of not producing more Heady Topper, but adding new beers to their range! like you I find it amazing that they have had such success producing only...

That's a good point b-boy and kind aligns with my impressions. I could only imagine that Heady is genuinely a really great, standout double IPA but one that was also lucky enough to be released into the market at just the right time and benefited from a surge in beer geek-ery and hype (this is...