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Those cubes hold at least 22l becuase they stretch when hot. That might account for your missing volume.

Crazy. Ive had some awesome beers that have been brewed with 05. Commercial ones too....but in those cases its likely to be a repitch.

What about notto. Ya cant **** up notto.

Gravity should work if you open the gas side. Co2 is heavier than o2 so it will always sit at the bottom. Put your fermenter up high and use a siphon or tube from the tap to the beer side of the coupler. The beer will push the blanket of c02 up and out the gas tube.

Cleaning is important. But use caution....Caustic is dangerous. If there are any micros near you they might let you use their keg washer. Americans call them sanke kegs. So google CIP sanke keg and you will see how others do it. When filling make sure you purge the keg of oxygen before you...

****. I just listened to his new album while brewing. Then my wife came out to tell me the news. ****. Culture vulture before it was cool, innovator for 3 decades....and at 69, on his last legs still produces a relevant album. Aint no one done the **** hes done and spanned the entire pop...

Mate Ive used summer in a hefe before and it's fine. Use it at 60min only.

Really well. I only use co2 at the moment, but i simply carb real low, then bump pressure up heaps to pour. Noice creamy head, easy to unscrew and clean. Had an amber and a stout through it so far.

Try a big pitch of yeast. If fermenting and pitching at 12c you are gonna need a big starter or multiple packs of yeast. Also white labs sell the corona yeast.

Keg King make a 3 roller that looks like that. I have been told they are fantastic, much better tgan the 2 roller.

Perhaps its changes to your water? FWK was probably made with filtered and treated water. Have you changed your sanitiser? Do you cold crash? Is your ferment temp controlled? How much Crystal malt? Im sure someone here can answer this better.

I like hanging in the garage until midnight!

I friggin hate those green cabbage moth caterpillar ******* fuggin bunghole crawly pricks. Massive infestation. The soap trick diddnt work. Had to buy some proper spray. Hopefully it will get the buggers.

Interesting thread. With my beers i like to think that it is at it's best straight after a good ferment where the yeast can clean up after themselves ....and then a good cold crash, particularly the hop monsters. I also like the Instant gratification of a quickly carbed keg.

My last stout was 35mins then into cube. Tastes fine.

Cascera and things like coffee flour are great ways to use coffee waste products, or what used to be called waste. Never thought of putting cascera in beer though. Id love to give that a go. Coffee in beer ive done many times. Cold steeping is best, it produces much less acidity, no oils and...

So i was trying to train a bine up my frame and the tip broke off. This strand is at least 8ft off the ground. Will this strand die back now or keep going?

Belgian wit yeast like wlp400 would probably work. (Although i think you can also re-culture hoegaarden yeast from the bottles) they also add coriander seeds, orange zest.

Might try this with my next hefe. What conditioning time would you recommend?

Ive wanted to know this for a while....... Why half the sugar? Is it simply less headspace......if so, do you need more sugar per litre if you don't have a full keg? Or is it because most people pressurize kegs to seal the lid?