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Half Pint go outside the standard realm of lager, dark lager? https://beerandbrewing.com/beer-recipes/?dato_cbb_web_beer_recipes%5BrefinementList%5D%5Btags%5D%5B0%5D=Lager%20Recipe Brewing an Australian Lager, Superpride hop bill. W34/70 yeast.

Lamb tacos food fusion Souvlaki

Hefe just gone on tap. Irish stout in the cube. Start ferment tomorrow. Helle's export bier start of ferment day 2.

I have a fridge 490 ltr. It is the back fridge for milk and cans/bottles. I need the freezer of BBQ and hops. Holds 3 x kegs and the bottle. Have a look beer line length starts @ 5:00

If you believe you have carbonated to desired pressure. If you disconnect all C02 lines from the kegs and turn off the C02 bottle valve and the pressure gauge falls to 0 PSI you have a leak in the system. When you want to test the keg is at the correct set pressure, connect the set gauge...

I am enjoying Apple cider with Ginger cordial (Buderim). Store bought apple juice and used S-04 English yeast, ferments a bit sweeter than champagne yeast. Just add the ginger cordial before pouring cider. Tastes great. Super easy to get the ginger flavour and desired sweetness.

Yeast breaks down Sucrose first into glucose and fructose. I think you need more yeast at the start to achieve this. You may need yeast nutrient as well to help them out.

You can make ales into lagers and Vis versa. The body of said beer maybe different to what you might like. Ales normally have more body due to mashing at higher temps. Split your batches and experiment. Higher temp yeast is kveik all the way up to mid 30 Celsius.

You can get a hop bong, try the thc in the brew.

Bearded & Bored is a cool guy. Great watch.

Have a look at this youtuber Matt has some great styles and breaks them down as to why. https://www.youtube.com/@MeanBrews

https://www.youtube.com/@StillIt Jesse is the go to guy, in NZ.

FERMENTATION: Ideally at 12-15°C (53.6-59°F). Good results can be achieved up to 19°C. I start at 15 and ferment at 12-13.

Just add 1 more PSI today and have a beer. Add 1 more PSI and have beer until your happy with the pour and head. I am at 14 PSI on my gauge! I am aiming for what I think 12 PSI is, but the gauge states 14 PSi. I am right or the gauge? It is what it is, just enjoy!! As long as...

If you boil and whirlpool, rest for 10- 20 minutes. Then transfer to a cube. I would 60 min addition, then at flameout add the 20 min addition. Skip the hop stand aroma addition. Dry hop as normal. The 20 min addition at flameout will still add additional bittering.

Picnched this from the ibrew web page. Beer line lengths play an important role when kegging your beer. The resistance needs to be calculated based on each particular setup. If you are using a direct draw setup (such as a kegerator/keg fridge) you will have to make sure you have some...

Just remember to remove the gas line from the keg, and then set the pressure required and reattach.