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Gonna need a bigger brewery

My alternative is to use a bucket blaster (essentially a bucket of pbw with a pond pump and fittings to squirt it into the keg and through the posts) for cleaning. Hose out to rinse then spray bottle of sanitizer before flushing with CO2 (or not, depends how I feel). Or you can do the CO2...

This works for me. But remember to raise the pressure just a little bit (1-2psi max at a time) then don’t touch the pressure for a few days to let it stabilise. It is easier to increase carbonation to an under-carbed beer than it is to reduce carbonation in and over-carbed beer (but this is...

My technique is to turn the reg pressure up a wee bit if I find my beer is less carbonated than I like. Turn it down if it’s overcarbed. I don’t change more than once every few days (to give it time to stabilise in the keg), then leave it alone once it’s to my liking. The pressure on the gauge...

Brewman’s recipe is probably as good as you’ll get. As he notes his use of German pilsner malt is almost certainly not what the brewery does but if it tastes better, why not? Personally I like to use local ingredients where possible and if I were in your position would probably be looking at...

It’ll be just fine. Your carbonating beer might take an extra minute to reach the desired carbonation.

Reckon the beer has dropped clear yet?

Very sad to see G&G close. From a purely selfish perspective this is really disappointing. It’s my local shop and I need new gas, and was planning to buy a couple of FWKs because ai haven’t had time to brew lately. Anyone hear when they’ll open the doors again? With or without a sale they’ll...

Commercial beer in pint glasses or pots? Or do people drink schooners where you live? Then again nothing wrong with beer in glass bottles.

I have a 35 l Digiboil (two actually), not Brewzilla. I guess the volumes are much the same as a Brewzilla 3.1 but have never seen them side-by-side. I trust the volume markings on the Digiboil, and that the 1 l increments on the extensions are actually at 1 l intervals. I’ve checked my...

Am I right about the extension volume? Or did I do some poor arithmetic?

Welcome. Based on your description that it “tastes like ****”, any number of things could be the issue. Infection is always a risk, but for a first brew in a new fermenter (which presumably arrived clean and with no trace of an old brew or anything else to infect) it’s probably less likely. The...

Hi @KegLand-com-au, the 35 l Brewzilla extension is listed as adding 12 l capacity. But by my measurements it seems the increase in volume is more like 14 l. Can you please confirm? I use an extension on a digiboil as a boiler in a 3V system, and since it had no trouble reaching a boil I decided...

You have to ask first what you’re targeting with your salt additions. I like to keep it simple: add calcium chloride and calcium sulphate (gypsum) to achieve 50-80 ppm calcium (good for mash conversion), and a reasonable sulphate:chloride ratio (more sulphate accentuates hops). Chalk or baking...

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I get you want to sell as one. But if someone takes your HERM-It I could be interested in your mash tun

There’s no escaping that all grain brewing takes time, so you need to plan ahead and make sure you do have that time available. Apart from that, I fill my kettles with water the night before (helps with dechlorination as well as time) and turn them on to heat first thing in the morning if I plan...

Sounds like you have a decent seal! The beer and co2 both contract when chilled. Total initial volume loss should be around 2 litres for a single batch. The beer will absorb more co2 when cold, and the longer you hold cold temps the more it will absorb. Top up with more co2 if you like, before...

I don’t bother with extra kegs or gas. I keep two soft drink bottles with carb caps. One with PBW and the other with no-rinse sanitizer. After finishing a keg (or whenever) I disconnect the beer line, plug it onto the PBW bottle, squeeze the bottle and turn on the tap until just PBW comes out...

It’s impossible to say for sure where your infection is coming from but my best guess would be in the tap on your fermenter or bulk priming vessel. Or perhaps the syphon if you don’t use a tap. These are the hardest bits to clean and sanitize/sterilize properly, and given the beers is in contact...