Recent content by Swannie

I found this *** PRE ORDER *** Kegmaster Chilli *** PRE ORDER *** Which looks to be the cooling unit.

Hello, I did my first all grain brew just before Christmas, a "Lamington Porter", and have just tapped the keg. I'm reasonably happy with the flavour - vanilla, chocolate, and coconut aroma, good mouth-feel, very chocolatey front and middle, sweet vanilla back, with a nice long sweet finish...

In it to win it. Good for those hot kveik ferments.

I thought overall it was well done given the constraints. I was hoping for a little more science, though - it wouldn't have taken much for them to slip a little bit more in for the more scientifically minded viewer (e.g. they said the souring bacteria produces acid when they could have said...

Not sure you really want to do this? Kind of implicit in the design is the fact that there is tubing with head pressure and an ability to remedy any turbulence. And with the MFL to tap adapter, you have a solid metal to metal connection, that won't move as you move the tap handle. With...

CIP == Clean In Place. What commercial breweries do - you can't be disassembling everything every brew, so things that aren't regularly disconnected get Cleaned In Place. Typically this refers to hard plumbing, and all steel vessels. CIP usually uses caustic alkali or acid chemicals, pumped...

I've been contemplating something similar myself. A few observations from my research: * Most likely the compressor in the fridge/freezer is not powerful enough to do its job as well as this. * If you insulated the air transfer tubing well, then that's basically proven the point. * If you do...

Next time you drop in, ask them what hops and malt? When I quickly dropped in over the summer holidays the sales/bar manager was happy to answer simple questions, and told me when I could come back to talk to the head brewer if I wanted to know more.

Yes yes. If I won I would give away my older Inkbird to one of my mates to enjoy.

Looks like the tanks are older than 2012, so at least 9 years old: https://aussiehomebrewer.com/threads/help-needed-for-keg-setup.68090/ And I assume unused for that time.

Off the top of my head factors that will affect it: - Pressure of CO2 - I think that's obvious, more pressure more CO2 dissolved per hour - Temperature - lower liquid temperature, faster dissolving due to greater differential - Final Gravity - effectively liquid density - Surface area of head...

Bump it up to a higher temp for the diacetyl rest. Interested in what you get, as I read the can isn't exactly lager malt. I would predict it will be clean, and with some lagering, crisp. But I doubt you will get that pilsner of Czeck, or melanoidin of German lagers.

Not sure how you will draw on Monday Dec 12th, but posting incase I am in time for the draw 😃

The tin? Honestly, I don't know. Now you point that out, it makes no sense. The was DME was for hop extraction. I was going to do a short boil, but ran out of time... I was rushing to get the brew in the fermenter early Sunday morning before SWMBO wanted me out the house.

Hmm, if it's O2 then I guess I'd better keep drinking it before it turns to wet cardboard! I'd guess then on my first beer that I also dry hopped, and with hindsight, it probably did have just perceptible levels of diacetyl, but I left the beer on the hops and yeast for a lot longer than 36hrs...