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If you are going to water down as your expecting a higher ABV better to do it before fermentation or look at mash schedule if FG is lower than expected

Must be pilsner season Jamil's bitburger recipe , I've called mine pimp my pilsner after watching a bit of The Duece recently . Decided a sneaky sample before cricket training , have some friends over so this will get smashed saturday night no doubt Kegged about 3 weeks ago and 2nd of my...

Just transferred another one took about 15 minutes this time . Happy days

Took about 45 minutes

I I attached co2 to fermenter at about 15 psi And pressurised receiving keg to about 12 then adjusted spunding valve on receiving keg until it started hissing . It seemed to stall at times and I had to keep upping pressure on kegmenter to get it to continue transferring

Out of interest how long is it taking everyone else to pressure transfer to a keg . Just done one at 15.5 degrees and it took for ever

Yeah I have mate , no issues so far , tiniest bit of yeast first up . I usually squirt a little in a cup before transfer

Could you use rolled/flaked rice instead ?

Don't know enough on the subject but couldn't it help in floculating yeast , hop matter etc . Or am I way off the mark ?

What about this stuff called polyglu ?

Yeah waiting myself hopefully not much longer , have been checking there Facebook page for updates

Last few days I put down brewman's S & W pacific Ale clone and a Fullers ESB clone with some wyeast 1968. First time using this yeast

Might add this technique was recommended to me by Andrew from kick snare , aswell as the above recipe . Great bloke

Totally agree , I use this technique for any 0 minute additions / hop stands / whirlpools I also use a hop bag for any bittering additions , and remove from wort once boil time is finished and then add back in once temp is down to 70 degrees . Adds longer to brew day but beers are better...

Yep spot on mate

Use 100% pilsner malt , Hopstand @70 degrees with 1 gram per litre of Galaxy for 30 min before transfering, and then dry hop with 1 gram per litre of Galaxy will get you in the ball park . Looking for an OG of 1.048 mash at 66 . Use US05.

ordered aswell

I think it's infected

I usually do a mixture a few days warm at end of fermentation and then a couple during cold crash . Going to change this slightly now I use kegmenters and transfer warm to a keg with hops in it for a few days then cold crash and transfer to a new keg hopefully minimise the chance of loosing any...

Should change your name to the keg whisperer mate , nearly 12 months since you first helped me out with my kegging issues as a newbie, and I have seen you help many more since then