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Interesting, thanks @Grmblz

Just out of curiosity (feel free to tell me I'm wrong - no worries at all) - wouldn't using one of these be easier than a coupler for HB use? https://www.kegland.com.au/ball-lock-tapping-head-to-2inch-tri-clover-commercial-keg-adaptor.html

The $6m question - when can we see/buy these things?

Great post. The first time I used the reg I assumed screwing it anticlockwise increased the pressure :p. Instructions would have helped.

Your feedback on rye is interesting - thanks. I'm brewing BIAB so no recirculation. In Dr Smurto's rye recipe he doesn't specify a glucanase rest, so what do I do now? Do I take your advice to stick with the recipe or do I take your advice to do a glucanase rest? It's very confusing. You...

Mate, I'm here to learn which is why is ask questions. I don't think my question is redundant at all, because I now have more information from both you and Kadmium which I can consider. I'm genuinely confused about why you think asking questions is any indication of me thinking I know better -...

I love the passion that brewing inspires in some people. No doubt Dr Smurto knows his stuff - that's why I'm going to try to make his beer. But I reckon he'd probably welcome questions being asked about brewing methods and recipes, as he's made many, many changes to the original recipe and...

I'm going to use this recipe: 55% JW trad ale 20% Weyermann Munich I 20% Weyermann Wheat 5% Caramalt Amarillo @ 60 to 31 IBU 1g/L @ 20 and 0 US05 But I'm going to substitute Vienna for Munich and Rye for Wheat, based on Dr Smurto's comments on another forum (not sure if I'm allowed to link or...

This turned out very nicely. Tasted warm, the Vienna was very toasty, but it mellowed nicely after a cold crash. Such a clean beer. I'm thinking about Dr Smurtos Golden for my next brew - reckon this will go ok under pressure with US-05?

PM sent

Finally got around to doing this today. Seemed to go well - mash temp was a touch under 65c, ended up with OG of 1.047 which seems around 70% brewhouse efficiency for final volume of 23l in the fermenter (fair bit of trub though). Hopefully it goes ok in the glass.

Thanks mate.

I've been busy making a dual coil immersion chiller (great fun, but I suck at copper soldering), so I haven't got around to actually doing this yet. Quick question about yeast nutrient - is it really necessary to make a slurry, or can I just chuck it into the boil in the last 15 minutes or so?

Didn't quite make it, yeast is still cleaning up a bit so I'll leave it for a couple.more days.

Break in the space-time continuum causing your beer to un-ferment?

I needed a grand final beer quickly, so I put down a fwk (G&G draught) on Monday night with 2 packs of s-189. Put 25psi on it and ramped up from 18c to 24c. Pretty much fermented out now, tiny bit of krausen left. Just bumped it up to 25c to hopefully clean up so I can start cold crashing in the...

Mate you have been nothing but helpful in my short experience here. It baffles me that people can get upset about brewing beer. Unless your bottles explode, I guess.

Dr Hans has a good YouTube video on how to do this @BrewLizard. I used the liquid post but then ended up with gelatine setting in the dip tube.

I'm very new to brewing but I've pressure fermented a lager at 15psi and two ales at 5psi, but with the temp at the high end of the recommended temp range for the yeast. Just using one pack of dry yeast for 20l and haven't had any issues. I reckon you could bump up the temp and pressure a bit...

Thanks mate.