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Snip from the Complete Beer Fault Guide. Download it from the footer, well wort having a copy. Pressure fermentation can increase the Acetaldehyde production of some lagers; I haven’t used the strain in question but worth thinking about. Mostly comes down to Yeast management, but that’s always...

The tap out of most wine casks should fit. If it’s unique look for someone that installs or services bag in box (your local pub, fast food joint will have a service tech) they should be able to help you out. Mark

I would like to thank philrob for his efforts. AHB is very lightly moderated and we all have been well served by philrob. It ***** me to tears that someone who isn’t paid for his role cops the amount of BS sent his way, In my experience philrob is an honest man who has been doing a thankless...

Interesting. There are several things that come to mind, first work out what you have and we can go from there. There are two ways to measure dissolved CO2. The modern metric g/L (grams/Litre), Germans sometimes express it as % CO2 WV but its the same thing. The other is the old (American)...

You have a leak. Odds on is the O-Ring on the gas post of one of your kegs, that’s the most common place. If you get a spray bottle and put some detergent (dish washing liquid) and water in it. Connect everything up. Pressurise. Spray everywhere where things join up and look for bubbles. Very...

Good base malt will have an excess of enzymes, usually enough to convert the base malt and up to ~40% more adjunct. As the intensity of kilning of malt progresses the amount of enzymes available falls. There is a strong correlation between colour and available enzymes. Loosely in the order...

Foam on beer (FOB) is a very complex set of interactions. Anything by Charlie Bamforth is worth paying attention to. Here is another good bit of info. One of my favourite sayings is that “Everything ends up in the glass”. You need to pay attention to everything from your ingredients including...

Agree, go full volume if you have the room. Your efficiency shouldn’t go down too far and you should be getting better tasting beer; along with the time saving. Here is the obligatory graph. I suspect you are getting a bit of evaporation loss during mashing, it is generally regarded as 2% and...

We can calculate the OG fairly accurately; surprise surprise there is an equation... Mass of Extract in solution = Volume * SG * oP (oP) is Plato; roughly SG=(4*oP)/1000+1. Your Volume is 23L, Your mass in solution is your dry 3Kg plus ~80% of the kit mass (1.7*0.8) 1.36kg Using a spreadsheet...

Carbonated soft drinks usually have 6-8g/L of dissolved CO2. You need to know the temperature you hold your beverage at to determine the amount of carbon dioxide that will be dissolved at a given pressure. The "Carbonation Tables" on Braukaiser are pretty good. I work in g/L (the metric...

Ready for Ecky Thump? Ok showing my age, but one of the best epps ever Mark

Saison really needs dedicated Saison yeast; I would use either one of the liquid cultures available or the Belle Saison yeast if you want to stay with a dry yeast. S-33 or the Wheat yeast wont head in the right direction. As Philrob says your OG will be reasonably high (I get 1.064) and you...

Yep! It can be hard to tell from just a picture but of the three really common infections (Acetobacter, Lactobacillus and Brettanomyces) I would take a punt on Acetobacter being the most likely. Acetobacter makes "Vinegar" (Acetic acid) and it needs Oxygen. it is often fairly slow to get going...

I was sort of hoping someone would jump and ask WTF! Decoction has two very distinct functions (and some incidental ones) First was to hit mash temperature steps before the invention of thermometers Second to make more substrate available to enzymes when brewing with undermodified malt (also...

It’s called High or Over Gravity Brewing. If you go over about 20% over gravity, there will be very noticeable changes in the flavour of the beer. What you’re proposing would be ~44% over gravity. Your OG would move from around1.040 to 1.060 (given K&K 1kg Dex) for a pretty standard ~4.5%ABV...

If you used the kit in a 15L brew and wound back your "sugar" addition; you would get close to normal strength beer. The bitterness will be a higher. If you chose a less bitter kit it shouldn’t be too far out of bounds. You could do a bit of brewmaths or consult a calculator that will get you...

Most likley to be Oxidation, Port flavours are usually from yeast being oxodised. Mark

I still don’t understand how you intend to get enough extra efficiency to justify the other factors involved in using double the amount of water necessary. Remember that brewing is always a series of compromises. As above long intense boils will cause harm to your wort. So will long high volume...

Was my first thought too. Had a bit of a play with the numbers and, if as many recipes do, the evaporation rate is quoted in %/hour, it does make sense. Arguably the cost of energy for that long and intense a boil would cost more than any gains in efficiency would repay. Also there will be some...

Er, NO, Hersbrucker is one of the four "Land Race" varieties (Hallertau, Hersbrucker Tetnanger and Spalt) named for the regions where they evolved. Hersbrucker is the most northern of the big hop growing regions. Hersbrucker is grown in the Hallertau region. Mostly because it's resistant to a...