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I would just warm it up to 20degC and see what happens. I'm no expert but as far as I know you don't brew at 13degC, it's far too cold. Maybe some yeasts can do it but not regular years. Hopefully by warming it up it'll get going on it's own.

What sort of co2 setup do you have? As simple as a co2 bottle to keg or a manifold with multiple lines etc? You probably want to run some warm water through it all to clean out the beer then pump some co2 through it to push the water out & dry out a bit.

If your ferment is complete it won't ferment further when you bottle. I do find that once bottled if you beer varies in temperature that over time it can affect the taste but most likely fine in the short term. I normally keg my beer & fill a few bottles with the last few litres & I always keep...

What golfandbrew said.... or just take a few long neck size PET bottles.

Yeah I thought about using one but I was hoping for something with a bit more control. Something similar to the PRV but has a small screw like the nukatap filler & not the string.

I use the tee piece and carb caps to pressure fill a few bottles with the remainig beer after filling a keg. Is there a plan to make a carb cap with a small pressure release thread to make pressure filling bottle a bit easier?

I'm definitely a rookie but sorry guys some of you are waaaay overthinking this! haha! MHB: I'm normally a man of science but homebrewing can be far from lab conditions and rarely follows the rules of science. I did a really high pressure fement recently at 25degC and 25psi. My initial thoughts...

More reason to pressure ferment! Never heard of it being done but a great reason to setup a receiver to capture all the waste CO2 during a ferment.

How good is 10kg! These would definitely come in handy!

Not to add more to the conversation but I have been under the impression that it's not always the higher temperature that is the issues, more the change in temperature. A keg sitting in a room is going to vary in temperature from day to night. I'm currently swinging from 30 during the day to a...

I commonly brew at 20-25psi and 23-25degC. Which gives a cold crash pressure of 10-15psi at 2degC. This way you can littery make drinkable beer in less than a week. Proper brewers will give you a hard time that brewing under pressure (especially higher pressure like this) will ruin your beer. I...

All my Coopers are generally well under way by the 24 hour mark. Mine normally have put out enough gas to empty out a corny keg of sanitiser at 15psi. At the latest it's the next morning. I start my brew off at 23deg in a controlled fridge. I wouldn't worry if it took 2 days but if there's not...

When I first started I was always told to sprinkle on the yeast and not stir but realistically you are best to stir the hell out of it and get as much air into he mix as possible. It'll start off much quicker. Some yeasts start off slower than others too. Can also depend if the yeast got...

2 degrees is pretty cold and definitely possibly that ice is forming. I know I recently cold crashed a brew. I set the fridge to 2 deg and I left the air lock on it. The water in it froze solid. I do have my temp probe inside my fermentor but it's still a possibility in your case. Definitely...

Sorry I didn't realise there was a bag also. I missed that but. This idea definitely works then 👍

These are great but remember these only work for a one sitting situation. Once you introcude air (oxygen) to your beer it will start to degrade.

The same idea would work to dispense pre-carbed beer with water pressure too right?

Keen to hear more on how long it takes for a beer to go bad? I have 19L kegs on my kegerator for many months with no issues as I assume others would too. I've actually never really thought about the "use by" of my home brew, so keen to hear more on it. If you like to drink the same beer, then...

-1degC! Damn that's chilly! That make my teeth hurt just thinking about it. You'd miss a lot of the flavour too at such cold temps. 3-4degC is pretty common. You shouldn't have to wait. Beer from the brewery sounds like it carbed up and ready to go. CO2 are very easily missed believe me...

Probably the effort to reward. It does take a good amount of effort & if you're not doing it because you love it & the results as good as you're hoping then it's not going to be worth it. I personally mostly do it for the cost saving. I've been brewing for 15 years. I have always brewed...