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Couple of questions, 1, Do you have any recommendations for max % of total grainbill? 2, Whats the advantage? (flavour/body/cost/ etc)

I guess it just the system reaching equilibrium, I didn't think it would happen with the carbed kegs staying under pressure but the more I think about it the more I'm willing to accept it. I've never noticed it happening before, but it has probably been exacerbated because you are carbonating...

In theory it would speed up the carbonation. But to speed it up by a significant amount would take your other kegs out of action with overcarbonation I would have thought. Why not just disconnect your other kegs and hit it with some high pressure overnight? that way you only risk...

All Pilsner malt (aim for 1.050 og) Saaz hops (40 IBU with 60 and 20 minute additions) US-05 around 65°. Should be pretty close to what you are wanting.

I second this method

I use oats for body in my porters, gives it a lovely silky mouthfeel that floats my boat. Just add rolled oats straight to the mash, I do around 5% of the grain bill. Oh and for yeast I use s-04, at 21°c for a bit of character

1. Not really but yes. I find it easier to avoid oxygen when filling kegs than it is with bottles, but both containers once sealed are equally effective. (Other than bottles and sunlight). Avoiding oxygen is the biggie though. Oxygens effects will be slowed at lower temperatures though, so if...

The drink driving ads over here tend to hit the spot https://www.youtube.com/watch?v=Vjn2JKrlkcU

RNZIR Kia Mate Toa

I haven't brewed it yet, but have my eye on Biermunchers octoberfast ale.

Fermenting under pressure at higher temps speeds up the process, whether or not thats what these guys do i dont know

Kegging rules!! to be honest I was expecting it too so not much of a revalation. So mainly that I love late hop additions.

sodastream is what i started with, worked well enough but got pricey refilling them so i upgraded and will hopefully pay for itself within a year or so.

You would use 10 or so of the little cannisters to purge, carbonate and serve a 2.5gal keg. You can carbonate with priming sugar in a keg to get that ratio down but you would still use 3-4 i would imagine. Personally I would be more tempted to use a sodastream if I had space constraints (should...

Found it

I agree with everything but the timeframe for reaching equilibrium (and by proxy to this the overcarbing). I cold crashed a pale ale yesterday which was at day 10 after pitching yeast, had a sniff of it before dropping the temp and it wasn't room air stinging my nose. There was a great...

I have a tap at the bottom so no need to reach in. My headspace is usually about the half that of my brew size (30 ishl fermenter with 19-25l brews). That leaves potential for 0.5 atmospheres of co2 to get into my beer. Im not saying it all does get absorbed but enough was to over carb my...

If you cold crash in a vessel that has a large headspace full of co2, then the co2 is absorbed into the beer and affects carbonation levels. I read on here repeatedly that cold crashing doesn't affect carbonation levels but that is just incorrect. If there is co2 in the headspace when you...

With a large headspace during cold crash it can still reabsorb CO2, always safest to bottle at warm temperatures.

I would aim for 1.8-2 volumes, I find high carbonation and malty goodness don't go together. I always used corn sugar and never had problems with my bubble size