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You could cold condition your brew in a cube (or a fermenter), before you prime and bottle. This allows a larger volume for conditioning.

Yikes! :o Or you could just believe the experts ;) and use the calculators which are readily available. :P (I know which choice I've made! :D )

Make sure you also take them a few samples of your brews...

You could also try a yeast which is specialised for cider... like 4766

I stir my mash every 15 mins or so to try to maintain an even temperature throughout, then check temperature - and apply some direct heat if required to bring back up to target temp (while stirring to avoid scorching). I generally only have to reheat once during a 75 minute mash.

Indeed it was. I'm happy for an ESB as long as it can warm the cockles of my heart. As well as the sub-cockles.

Mick, More than happy for you to come over for a demonstration. I bottle out of the keg all the time when needed - I have gone from dirty bottles to full ones in less than 20 minutes for a 6 pack (which I wanted to take to a party - and only thought about it as I was walking out the door)...

:lol: I thought that AG brewing was a revelation - now you tell me that it's an exorcism! :D

I'm happy for anyone in the Inner Southern area to come and use my gear. (Any excuse to brew - even if it's not mine! :D ) Great idea Braufrau.

Save yourself the hassle... read up on balancing your system. If you're going to the expense of getting a keg system, do yourself a favour - learn about it and buy enough beer line so you can serve at your equilibrium pressure.

Thank you Zwickel. You've demystified the process - I'm going to give it a go now!

Use the "Ross method". Always works for me! :beer:

The way I do it is get a pair of pliers and pull. Comes apart fairly easily. :icon_cheers: I originally started doing it this way, but wouldn't like to do, because any dents or scratches in the tap right at that end could be difficult to clean and could harbour some nasties... :unsure:

Alkaline salts are fine (actually great) for cleaning the lines, but I would rinse with plenty of water before use (and then using a no-rinse steriliser if you want). FWIW, I mainly use phosphoric acid (paid about $60 for 5L of concentrated stuff, it will last me for many years at the correct...

erm, yeah. I'm not going to be happy to give you a longneck if I'm only getting one stubby in return! Longnecks really would be easier if you can manage, especially if the swap is done later in the day (like it was last time!)

I've updated the wiki on this subject. If it's regularly updated, it will make it easier to see at a glance what is going on. I don't see why we would close the list off yet - unless it starts to get above 24 (in which case, everyone would need to brew more than a standard batch). I also...

1. KHB 2. Domonsura 3. Adam 4. wee stu 5. peas_and_corn 6.Backyard Brewer 7.GMK 8.Homekegger1 9.Jazman(maybee)???????? 10. choppadoo 11.Rustyc 12. BenH No idea what I'll have up for offer. Any ideas on a theme?

DrSmurto, thanks for the Golden Ale recipe on page 14, I will be brewing this on the weekend - my first brew in 6 weeks (seems like an awful long time!). :o I haven't had any of the other beers from the swap yet, will put them in the fridge shortly... once they're cold, they won't last long...

It actually came from the Stamm at Grumpys the night before. Himzo says that "Smurt" means death in some language or other.... hence "Dr Death". You seemed quite happy about it at the time I told that story, but maybe you were just happily drinking! :D Apologies and all if it's offensive :(...

BenHs Saucy Wench Lager -------------------------- TYPE: All Grain Style: German Pilsner (Pils) Saucy Wenchs vital statistics: ------------------------------- OG 1.047 FG 1.008 ABV 5.1% 28.4 IBU Ingredients: ------------ 3.50 kg Pilsner (Weyermann) 1.00 kg Munich I (Weyermann) 60.00 gm...