Search results

Well I added some extra dry hop to half a keg for a bit of extra kick . But the hop sock must have been to course so now my brew ilooks like a NEIPA . So I have added some biofine and gave her a shake so see if she can clear this unsitely brew. It might need a few days I think. Also I have...

Stating the obvious but actually make sure you know how to use it aswell . Alot of houses are lost by someone having a fire extinguisher and not giving a decent shake before using

Use phosphoric or lactic aim for a ph of about 5.2 . Just starting to play around with water adjustments myself

awesome cheers mate

Interesting mate , I have a grainfather and always do a double brew day , this would save considerable time aswell as increased efficiency

Care to share the recipe mate , looking to do a cascade centennial brew my self in the future . That colour is awesome

Well there you go never noticed the _ after your name , time for glasses lol

As above try lowering your mash temp

Not sure were you live but have a talk to @brewman . He does a fine job shipping my grains etc from NSW to tassie

Well took some baby steps with water additions with my double brew day this week . I added some phosphoric acid to mash to get my mash ph down to about 5.2 for my two lagers . I also brought some brewing salts but didn't add any , yeah chicken **** I know . As these are only my 3rd and 4th batch...

I done two pressure transfers using the keg king floating dip tubes and they worked great , left me basically with just the cake . So should be fine to use as a serving option aswell

Is that so you can harvest the yeast mate ?

Awesome mate cheers for this , my next brew will be dry hopping so just looking at different techniques to try

Thanks guys for the replies

Yep one of my kegs I have to use two o rings aswell

The keg king float balls worked a treat in my kegmenters . all that was left was a nice yeast cake

When you dry hop mate and transfer are you then using this as your serving keg ? If you transfer again are you loosing any aroma from the spunding valve venting during transfer on the receiving keg

Try with pressure added , mine will leak with no pressure applied . A decent smear of keg lube aswell should help . Pressurise and spray with some starsan to see if still leaking

Just wondering does anyone else use some of there old Yeast as yeast nutrient . I have some yeast a few months old in the fridge that will need to go back into a dark lager if I reuse. I was wondering if I could just use this a nutrient in the boil ?

These spunding valves are still a fiddly bloody thing . I have one that works perfect and the other I have to fiddle constantly with it . Not game to touch the ok one as it is set to about 11 PSI . Currently have two brews on yeast cakes I brewed Monday and they fired up within 6 hours ...