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I have a 16 year old in the house which i suspect are drinking from my keezer. I have ordered a padlock which i intend to use to lock the keezer. That doesn't solve the issue with the faucet itself though. I see people say that just disconnecting the ball lock is the best choice. Personally i...

Finally back home in my apartment. Sadly the update you provided Randr+ didn't fix my issue :(. I did a pour for 315 ml, however 1,2 litres was subtracted from the keg.... Yes i know my keg is on -162 litres 😅 But that is another bug..... The other bug that drives my keg nuts is the fact that...

Apparently not :) That's how i interpreted what he said at first. Still it's impressive how dark it becomes.

I talked to the guy right now and he said i could expect something like this. He also said that darkening doesnt come from burning. It comes from the caramelization that occurs and the maillard reaction, as mentioned previously in the thread. To achieve this color you cannot dilute the wort as...

Here I found an article about a "similar" experiment. Quite a bit of color difference. *Yes it was darker in the begging than what a pilsner would be* https://homebrewacademy.com/metamorphosis-four-hour-boil/ Here is a link to a redditpost regarding a ten hour boil. The pictures are from after...

Sure thing. But will talk to the guy who told me bout this first and see what he says.

Maybe I'll try it for myself on a small batch and see what comes out in the other end. :tank: I can try to chat with him first though

Might be shinanigans that it went all the way down into stout territory, i don't know. All he said was that he had boiled wort for serious amounts of time and gotten a stout-like beer. Maybe he ment something lighter in color like a porter but that's still quite dark. Event though it might have...

@Stand I have brewed some stouts myself, and have been very pleased with the results. However the question is if you can achieve anything "Stout-like" with just pilsner/pale malt with the only tool being boiling techniques and effectivly "roasting" the wort. As mentioned previously I have no...

However isn't the darker malt just barley that's roasted more? Couldn't similar roastiness come from slightly scorching the wort in a controlled manner during the boil? As i mentioned using a heavy boil off, then diluting it back to desired FG? Just hypothetically?

So all things considered you would probably get a darker beer but nowhere near a stout :) Got it :ban:

That's would be interesting 🤔

That might be the case; Haven't tried it for myself. As far as I understood he boiled it down to a super dense wort on very high temperature that somehow made the beer super dark, then water was reapplied to reach desired FG. EDIT: Kind of the way if you boil away to much water you will scorch...

I was talking to a fellow brewer a while back and he said something i haven't gotten my mind off. He said that a great way to make darker beer with a more roasted taste and aroma is to use 100% base malt such as pilsner/pale malt and just boil the heck out of it. He said he had done this a few...

Thout would be interesting in an IPA.. Haha 😅

That might not be a good thing though as getting consistently similar brews will be super hard 😂 Will be interesting seeing how flavours change from brew to brew.

After a while my taps don't registers pours, is this due to a bad connection somewhere?

Great :) I am fermenting on an all rounder and cleaning it is super easy :)

I have the original culture obtained from a local brewery yesterday.

I see you guys mention "Hornindal strain". Isn't Hornindal kveik 8 different strains plus bacterial cultures? I will brew tomorrow using Hornindal and im quite afraid of ruining my brewing equipment using a culture containing bacteria.