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Im back for an update! So the keg has been sat in the basement for a week now at 65F / 28psi aiming for 2.6 vol. I poured a small sample (after bleeding) and although, unsurprisingly, it was very foamy there was still beer to be drunk. It has carbonated but still not reached where I want it to...

Ive searched and searched so I assume people just dont do this....but.... Due to space etc. I dont have equipment to house my new corny keg at a low, consistent temperature for its week of carbing. I have two options; 1. Having it on my balcony where at night it will get nice and cold...

So last weekend I had a big brewing weekend where I brewed 3 days in a row. What a luxury! Next weekend I have a day which would work out well to brew again....but I dont have the space for a fourth! So the question is....which of the 3 will lose the least coming out after 2 weeks. The 3 choices...

There is no false bottom, its just a bazooka attatched to the spigot. So tilting should reduce the deadspace, creating a - 2 dimensional - triangular space instead of rectangular below the spigot line. Its not ideal though.

Belgian Pale Ale, cant vouch for how old it is but bought from LHBS only 2 days prior. 26 l round cooler. Holds temp well. I was pondering the deadspace today... I reckon for now i'll just raise it up a bit and tilt it...should cut 30-40% of the dead space. The spigot is annoyingly high on it...

Follow-up; I did indeed, crush it until I was scared; Im still hand-cranking and it was so fine it was an effort to turn the handle. this is how it went down... 5.1kg fermentables, .3kg rice hulls. 2.2 l/kg thickness, strike water 77degC, mash-in (after hardcore stir) 69degC. All gravity...

Absolutely. Im rotating 5 recipes right now and its just coincidence that I posted this before the only high gravity brew im currently doing.

Thanks for the suggestions. I had already decided to go down to 2.5l/kg but maybe i'll go lower. Just to say though losing 12degC when mashing in seems crazy. 6degC, maybe 7 if extra stirring is required.

Yeah i've recently started brewing smaller batches but more often, trying to improve my own recipes rather than use other peoples. So 16l into kettle, 90 min boil gives close to 11l into carboy, 1l loss, 20 500ml bottles.

Ok so im going to go for a longer mash (75 mins), skip the stirring during the mash and go for a batch sparge.... one question regarding that before I brew tomorrow.... Im brewing a DIPA and was intending to use 3litres/kg in the mash. 5kg grain gives me 15 litres strike water. But im only...

Thanks again everyone a lot of great (and fast) advice! Im brewing again on Friday... i'll take a couple of pics and try adjusting a few things in response to advice here then get back to you. /David ps. batch sizes range from 3-5 gallons.

Thanks for the fast response! tbh I cant see any un-crushed grain.... just thought it was a bit arrogant to say I was getting every last one. I will definitely go for a longer mash next time. Although its a balancing act as my tun isnt temp controlled and therefore stirring does cost a degree...

I know, I know.... there is a lot of advice available regarding efficiency including a great post pinned in this section. However, i'm struggling here. I'm following all advice reasonable to my small homebrew set-up and still coming out with 55-60% (brewhouse) efficiency, over a range of...

Ello folks! Right now I make a decent, simple IPA with a fresh ginger twist but Im looking to give it a bit more of a kick. Anyone with experience using fresh chillies? or jalapeño? maybe an idea of boil time? and % quantity? Thanks for the advice! David

Talk about nailing the response. I owe you a beer my friend! Thank you!

Hi! Wondering if someone with wiring experience can help me.... I bought equipment to make a stir plate from another website before realising their instructions were way too vague. I have, 1 fan, red + black wires 1 potentiometer, 3 connetions 1 on/off switch, 2 connections 1 female adapter for...

Thanks for the reply! Good info! I managed to find a report on the local water and it gives the pH as 8.4! I mostly brew the lighter stuff, PAs, weiss, saisons... so I think lowering this would be a good move!

Hi! Just want to experiment a bit with additions to maybe progress a bit with the brewing. To be honest I bought this stuff cause of the promises it makes.... pH 5.2 cause it stabilizes any water regardless of starting pH. Then Calcium Chloride cause it said it will give 'a soft full flavour...

Background; Right now I use a homemade immersion chiller - standard copper piping set-up, nothing fancy. Im a bit obsessive about water consumption so instead of a tap blasting through water and it just heading down the sink I go for gravity assist and collect the water to use for cleaning the...

Hi! I pitched Brett Brux Trois Vrai WLP648 four weeks ago into a giner brett IPA. There was no visible activity after 72 hours but I left it, repeating to myself that 'no airlock activity doesnt mean no fermentation'. Then I just never got around to doing a gravity reading.... 4 weeks later I...