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Off topic and slightly OCD, but, turn that damn spanner around!!!

Edit. Sorry just saw it was a lager

The 28 degrees if its Celsius sounds like a problem

Maybe don't leave them there if they are loose. If they're in a plastic bucket or something then that's cool. If they are loose, imagine trying to get a million shards of glass out of your grass. Think about your pets stepping on them, kids, neighbours or whoever. Not a good situation IMO Gab.

With bottle conditioning if its an ale it's fine at room temps. If you have used a lager yeast then yeah, you condition them at lagering temps which would be close to fridge temps. Gab.

You can still get suck back from an "s" lock. If the pressure in the fermenter or secondary drops due to temp change or what ever, it's going to want to regain that pressure. It will do it in the easiest way it can and the weakest link is going to be the "s" lock. Not saying don't use one, just...

Does it really matter at all? Does everyone purge their bottles when they bottle? I don't really see how it's any different.

I've had this happen before. It looks like white swirls on top of the beer (I think I started a thread with photos asking what it was) and it kind of gets a little thicker on top the longer you leave it. But yeah, same thing as you said it kind of sticks together and just stays on top. I just...

I have unlimited access to 20lt cubes. I was wondering if rinsing then with star San prior to filling with water to store long term would be viable? The containers are all food grade just wondering if from a survivalist viewpoint if this would work.

I'm from aus and no one really drinks it anymore. I remember my pop drinking it but that's it. Biggest selling beers here are xxxx gold, VB, tooheys new and Carlton draught. All are pretty much light lagers.

For what it is worth, I just bought some copper tubing and wrapped it around a cornie keg. Probably took ten minutes max then just used some hose clamps. Can't remember what the copper cost as it was a few years ago but it couldn't have been too much. Just my 2c.

"What's my beer worth? Slightly more than my liver" That has to be the best quote I've heard aeons here in a while!

I no chill all the time. I have a plate chiller but its so much easier to no chill. I just run the wort into a 20lt cube, push the sides to get the air out and seal it up. The boiling wort sanitises the plastic cube, then it's just sitting there. It cools over night and ill pitch the next day or...

I think health food stores sell some kind of hop thing for health crap. Maybe try that?

I get that paying helps the forum and I did last year. But I didn't really see any extra benefits that I cared about. My premium membership ran out last month but I don't think I'll renew it. Just my two cents and all, but I don't care if I have an avatar, access to the bone yard and I don't...

I do ten gal batches. My HLT is only 26lts (6.5gals?) and MLT is 40ltrs (10gal) and my BK is 70lts (18gal?). I just sparge twice. Mash and first sparge are with 26lts then second sparge is about 18 to20lts. This works great for me and I get a bit of increased efficiency from the se sparge (...

I re use us05 all the time. The only thing that I've noticed from later generations is that the flocculation increases (clearer) and the attenuation decreases slightly (sweeter). I put this down to later generations and harvesting the more flocculant yeast and then re using that. I reckon that...

I just smashed through the last six or seven beers on my wheat that was left in the keg to be able to tap my pale. Now I'm feeling a bit drunk. Still have to make a roast eye fillet with red wine sauce, sweet pot mash and beens with a few mushrooms Spanish onion, thyme and garlic to finish...

Sorry, Hi, nvs-brew, Freeking auto correct.

Hi MBA brew, I'm in Aus as well and I know exactly what you are doing. I didn't fully read all the previous posts so if the has already been mentioned I apologise. When I first started I did heaps of those coopers cans with either BE1 or BE2 added as the extra kilo of sugar/ fermentables...