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Yeah, that wiggle is the bane of most our existences. On mine it can be the difference between 5 and 20 psi.

mmmm, bulgy.

I was thinking there could be a bit of both, but in my mind the flavour was very similar to a green pepper berry sort of thing - quite peppery and a bit vegetal. My wife and I discussed it a bit when we had it, and after I explained the flavour / fault descriptors she could see what I was...

You keep records now?

I like to live dangerously.

I think ours are Morgan's from the brew shop, and they've gone with a cheaper design since this time last year. I'll be having a chat with our LHBS about whether they can stock different bottles.

Everyone seems to big on the coriander = soap thing, but I can't pick it. But given the foul mouths around here a bit of soap washing probably isn't a bad thing.

You sure you didn't get his place holder bottle of water?

I haven't used that yeast in particular,but generally I find everything seems to benefit from 5 to 10 psi during the first few days.

It's 6.5%, but I was more suggesting the darkness and sweetness might not go so well early in the day. So Jill and I finally cracked a few today: Ben 15 Saison Cloves, but in a good yeast character way (rather than a hack 4 wolves/GB brewery way). A very solid saison. No smoke though. Any...

There was an open bottle floating around on the day, but didn't make it far before it was empty. Might be heavy going for day drinking though.

Cheers mate, I'm just glad it has bubbles this time around!

I had seen those a while ago but forgotten about it. Not sure what couplers they use though, whether they're corny style or commercial keg spears. Still, not a bad way to get into kegging if it's cheap. It says single use but you could probably get a reasonable lifetime out of them in a...

Just need to induce/maintain critical flow and we'll be set!

I think there's a sweet spot in flow rate to get the best out of your chiller. The biggest thing is maintaining the differential between wort and chilling water. If there is still differential there, you want to control the flow of water to extract the most heat out of the wort as it passes...

That's some top quality science right there. I've been wondering when someone will start selling plastic corny's, this might be the start of some ghetto versions.

I liked gas for the portability and cost of set up. For a gas bottle and burner, you're in for much cheaper than you would be to get an electrician out and pull the wires required. Your burner and bottle are also portable and useful for other things other than brewing. I usually have another...

If you are dumping the water, I would use the extra coil to prechill your tap water with ice prior to putting it into your counterflow chiller. That way you're only using the ice to chill tap water from 20/25 down to whatever, so you're not likely to melt all of your ice during the chill. You...

Totally agree, and because I'm impatient, that's one of the biggest things I like pressure ferment because it happens as you ferment and you can drink straight away if you want.

Time is of course the missing factor from that chart. The charts just assume you reach equilibrium, which you have to judge yourself. As you probably know from kegging, if you do a set and forget on your keg, after a week it's nearly (but not quite) there, and after 2 it's pretty well right...