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wow cool - thanks for expanding -

:confused: LOL well I'll take your word on it on all that - I haven't a clue about half of it but it definitely sounds like you know what you're talking about ... ... quickly runs to adjust stc1000 temp :cask:

Why do you warm it is that just to speed up the fermentation or is there a taste associated do you think?

yes sorry I forgot d-rest - I meant aside from that?

thanks - and do you ever feel the need to go towards the upper range to dry it out or for any other reason towards the end of the fermentation

I'm doing my first pilsner using Lallemand Diamond Lager yeast. The temp range is 10-15°C ( 50 to 59°F) . From doing ales I know that generally speaking the ales tend to be better at the lower end of their range but I don't know is it the same for lagers. I know for saison there's a ramped temp...

I went ahead and pitched more yeast and it seems to have done the trick.

I racked this onto honey ( 2nd time to rack onto honey ) a couple of days ago and I even added energiser but it doesn't look like fermentation is starting again like it did the last time. I even agitated it by twisting the carboy a bit to suspend the honey but all I got was a small bit of...

Just in case anybody is in the same situation I can report that leaving the cider in the fridge for 2 days did basically nothing :smh:

So I must have screwed up something to do with my ( first attempt ) at backsweetning bottle conditioned cider ( to have been followed by pasteurization ) ... I opened a bottle after about 4 days to see if it was carbed enough to pasteurize and I got a serious gusher. From what I've read it's...

no it's a spring water bottle - didn't know that ... well I was wondering. I will stay away from pressurising that, thanks

It's been bugging me for months and now that I see it it just seems so obvious - :smack:

I think you're right - thanks your reply got me thinking so I did separate google searches for "dry hop for" and "dry hop after" and there were much more results for "dry hop for"

Makes sense - but do you know is that what "dry hop 5 days" is meant to mean - not dry hop after 5 days. Recipies often don't specify - esp the ones in brewers friend which I use - see attachment

This I presume - https://www.homebrewtalk.com/showthread.php?t=193295 - brilliant idea - yes one would need to exercise plenty of caution though :D

will this work with 5 litre PET bottles

Sorry this is a simple question but it's bugging me and anytime I search for it I can't find my answer because just I get people talking about how long they dry hop for - which is not what I'm asking :off: When I look at a recipe I see something like "dry hop : days 5" is this referring to...

wow - didn't know that - that completely changes things for me :mug: is that the case with all kegs or this one in particular

I am thinking of doing something like this - https://www.youtube.com/watch?v=dYbNhjAdIXc

yea funny I actually just discovered that the other day after posting - but in my search I did find this in case it's of any use to you but I'm not sure it's working properly http://www.homebrewing.com/equipment/MB_tapadraft-homebrew-setup-KEG920/