For sale
13 brand new drums for no chill brewing or fresh wort kits. Or any other use you can think of. They're 15L units but with hot wort going in they fit an average of 18.5L which is great for a single batch keg or a yield of 24 long necks.
I'm looking to sell in one go if anyone wants all...
I think oxidation in beer gets way to much attention. I'm a fairly careless brewer and I've never lost a batch to O2. Especially since you're bottle priming, you'll find most O2 is converted by yeast. Because wine isn't made this way (methode champagnoise exempt) and is handled at low temp in...
If we're bulk priming in keg then pressure transfer would be at peak carbonation anyway. You could French is up with a very well calculated dosàge if needed
@Cloud Surfer whats the advantage of bulk priming in commercial wine making? For us (my background too) it was the economics of...
If you're conditioning in the keg then O2 isn't going to be a problem anyway.
Personally I would only keg condition if I'm leaving it in the keg for good. If you're looking to bottle then there's no need to add a step. Let it ferment out, cold settle if you want, then bottle it and leave to...
No worries. Yeast can still be working away even when it seems terminal. Hence the Krausen. If you bottle condition it will finish it's business there. If you force carb kegs then you'll keep it chilled and dormant anyway. As I mentioned before, no harm in leaving another few days after terminal...
You're sweet mate. That's exactly how healthy yeast looks late into ferment. Let it sit another week at your preferred temperature and that will clear up. I tend to leave an extra day after ferment for resting things long diacytal and vdk. If all your beers look like this then you're going great...