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So, how much StarSan can be sucked into a beer from a blow off tube before you can taste it... asking for a friend.

Haven't used a cube. I have a second fermenter at the moment but I'm after a second brew bucket so I can stack them in the fermentation fridge.

Subject says it all. Looking for a second hand brew bucket. Preferably the one with the thremowell but can deal with the one without. I'm in Melbourne (Preston).

Thanks Mark. This is exactly what I was concerned about. I typically don’t bulk prime. I’ve got an over the top method of making up my priming liquid and then using a syringe to individually prime each bottle. A little OTT but I’ve found it works well for me. No reason why I can’t add some...

Subject line says it all. I usually don't worry with bottling yeast but this Triple is a little higher ABV than normal so I thought I might need to. I was looking for CBC-1 but everywhere is out of stock at the moment. I can get some EC-1118. Just worried about changing the taste by using it...

Thanks. I've heard Bru'n water is good. It's just a spreadsheet yeah? Is it easy to use?

I'm new to Ph meters... I'm trying to work out why my mash Ph has been coming in low. I've calibrated my meter using three point calibration but I can't measure the Ph of my tap water. When I try it just slowly climbs from about 4.8 to the low 6s over 30 mins then stops. I've read that...

I'm working on a new theory for my problem. This isn't the first stuck fermentation I've had. I've had a few brews over the last two years that have finished 10-14 points too high. Something I considered stuck but I'm now thinking they're actually done. I'm thinking the issue is mash Ph. Until...

Looking for some advice around my Munich Dunkel fermentation. I haven't brewed a lager before and on the 20th of October I brewed this recipe: https://byo.com/article/munich-dunkel-the-original-brown-lager-of-bavaria/ Brew day went really well. Mash temps were pretty well spot on and my OG...

Fair call. I went past this initially as I really didn’t think I could make it fit and I wasn’t sure 4mm would slow the flow enough anyway. I mean my taps have 4mm tubing and they flow pretty quick. Though I guess they’re under pressure. I decided I’d lose nothing by trying and it worked really...

I’ve just been thinking about a Belgian Blond I bottled recently. I got some feedback that it might need a little more time in the bottle before it’s at its peak. That got me wondering about bottle conditioning. I know that hoppy beers should be drank as soon as possible as the hop oils don’t...

Yeah, keeping the glass in the keezer sounds like a good idea. Might try that. Just trying to think of a way to keep the tap itself cool. Maybe if the shank was bigger it would cool the tap?

So my Keezer is just a timber collar on an old freezer. I'm pretty confident the temp is at 7 degrees as it's controlled by an inkbird and has a fan to circulate the air. I was thinking it was because tap was warmer in the warmer weather. The Keezer is in my garage which was at 32 degrees...

My keezer has been great over winter but not that it's starting to heat up my beers are foaming way too much. is there a solution to this? It's such a waste of beer when the first pour is pure head.

Thanks Mark. This is super interesting. I’m definitely leaning towards just adding a dead space allowance in of 0.5 litres. It’s a small efficiency loss but the it’s a worthwhile sacrifice for keeping the fines out (learnt a new beer word). My only concern with this is knowing when I’m at this...

I’ve been playing around with my mash technique lately to get it simpler and more effective. I used to get really cloudy wort into the kettle but by setting the grain bed, lautering and slowing my drainage rate I’ve started to get some really clear wort into the kettle. Not sure if this...

OK. I've had the electrician out and got a 15 amp circuit installed. Annoyingly this couldn't be in the garage as the power in the garage goes under the concrete. So it's in the laundry and I have a 15m extension cord to get to the garage. It works. So the total solution was: Induction hob...

Thought I would post an update on this one as I think I've solved my problem. I was in Grain and Grape the other day (LHBS) and I struck up a conversation with one of the staff there. They said I should buy a reducer barb (10mm ID to 6mm ID) and force 4mm tubing onto it. I was sceptical that it...