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BTW I have been doing this partially in a corny keg, after about 5 days I put in keg, so all the trub is gone. There is enough bits to finish the process, actually works well. If I had a floating dip tube it would be better. But with the closed system, I can ferment in the fridge from start to...

Thanks - yes I was looking at fermentting in a keg, dunno. But Keg king and others sell fermenters designed for this, it seems pretty easy and one less process.. maybe worth a try.

Thanks, Yep will have the gas on, at least when I am pouring. But with a spunding valve at least keep the psi up... this one will have floating dip tune.. Will the trub be an issue, after a long period as you say drink early. cheers

Hi There I was wondering if you anyone here does that the pressure fermenting then cooled down and carbonated, servering from the fermenter. Any issues, what if you dont have one that you can remove the trub? In theory it should be a good way to brew as the first time the beer hits air is in the...

the soda stream option might be good, if I can refill from my 6 kg, good party option. is there a tank to tank connection to transfer option, if you can do to sodastream, why not tank? 6 kg to 2.6 kg

Thanks - interesting you can fill soda stream bulbs from tank? Save chucking them out. Its just for a party.. cheers

Hi I have a 2.6 kg tank, that has very little gas in it, but I think enough to take to a party. I don’t have scale. If I put regulator on and if there is some pressure there will be something? Ie if full is showing 900 psi or what ever it shows, but shows 200 psi… is that something or just...

The live yeast makes sense, keeps it active and producing co2, so should help. I cannot understand why standard beer packaged with o2. I have not yet found out how commercial beer like new, xxxx etc standard beers are carbonated ie c02 added. Is it added a kegging/bottling? Or it is from...

Thanks - but about the normal VB, XXXX New?

Going back my point the information is coming from the big brewers.... great for business :) But the point is going off or not fresh is different. If they use the term "going off" or can go off, its sounds worse. If they said "can go stale but the average person wouldn't really know". LOL...

To be honest, someone like who knows but I reckon most would not know. Our golf club started giving it away (because beer companies said it would go off), I couldn’t tell the difference.. 6 months old, actually was perfectly fine.

Just standard beer, new vb xxxx

I just wondering if beer at the pubs can really go off? As long as temperature is low and constant I can’t see it happening?

During covid I know a few pubs that had to get rid of beer because it could go “off”. I have got a ginger beer in a keg because I don’t what to do with it. Probably 3 years. I tasted it the other day, it’s actually getting better. Is this just bs to sell more beer, or is this true. I don’t see...

I should probably use that tablets that dechlorinate, at least I think there is.

Actually thought that might a bit of thing to get different flavours. Doesn’t that brew art machine come A B C D E yeast options, so can see people mixing there.

Probably, maybe I have created a new yeast 😝… is it a brewing technique to use 2 yeasts with compatible types?

I think it’s improving.. normally if I taste the wort at the same stage, about a day (just make sure there is nothing wrong) it’s actually quite sweet. This was very different with same recipe, so I was worried.

Normally it’s not as bitter or a bit of weird flavour.. see what happens, thanks

Can’t work work out if off or not, seems to be bubbling ok, so no infected. I think the 2 yeasts, and hops plus not clear yet … can tolerate the wort at this time so not probably ok ? The initial taste is sharp ish, bitter hard to explain…