Search results

https://www.kegland.com.au/tc-breakdown-3-inch-tri-clover-conversion-kit-for-25w-pump.html

Thanks Mark. That sounds easier than making multiple beers. So I don't need to add much of the salt solutions I'll try and make them to 10,000ppm, so if I add 1.00mL to 100mL of beer I'll end up with 100ppm. Or there abouts. They won't be exactly 1% but I can figure it out easy enough. And...

I understand Calcium is beneficial in the mash and boil, but what about Mg, Chloride and Sulphate? I want to trial different salt additions, preferably on the same wort, and I was thinking of adding the bulk of the Ca with Calcium Lactate then adding differing amounts of CaCL2, MgSO4 and CaSO4...

Yeah, I've had some craziness with Nottingham before, but this was next level. I'm not even sure my fridge would have kept up with it! I'm very glad it was under pressure because crap would have gone everywhere. Even as it was some of still made it's way out of the spunding valve.

Will do. I've got a party in April so I might keg half (it's a 40L batch) and there are a couple young lads that are self-proclaimed hardcore drinkers who will give it a nudge. And it's funny you mentioned cherries - when I tasted it there as a big chocolate note and I don't know if it was my...

Sitting at a more reasonable temperature of 22C this afternoon. Transferred over to another fermenter and took a sample. Tastes high in alcohol, but nothing "bitey" that I assume the fusels would be like. Tastes pretty decent to my untrained palette. Maybe I got lucky?!? Anyway, the gravity is...

I don't normally bother with pressure fermenting right from the start of the ferment and only did this time as I expected it to take off like a rocket and make an unholy mess. I couldn't put it in my ferment fridge as it has a German Pils in it, but I did have temp control on it but as I didn't...

I put down an Imperial Stout on Tuesday on the Nottingham yeast cake of a Golden Ale. The wort was aerated while filling the fermenter and it has been under 15psi from the start to keep the expected big krausen under control. What I didn't plan very well was the temperature. I was expecting to...

https://info.nsf.org/Certified/Food/Listings.asp?Company=C0570150&Standard=018 Part number KL15509 is the Nukatap.

This would be the perfect addition to my new fermenting fridge. Count me in!

I do add CaCl to every brew, but for real hoppy stuff I'll also add in some CaSO4 to bring the SO4 up. My Cl could be up to 80-100ppm in those cases. Yes, it's a big mining area. Some of the analytes are also included as they used to do quite a bit of cloud seeding and there were some concerns...

The >250ppm SO4 is after the addition of CaSO4 for the hoppy pale ales and IPAs. My question is more to do with how Na and high SO4 play together and I ask because of this page that says...

I've been doing a bit more reading recently regarding water chemistry and for the most part my water is a pretty good base. It already has enough SO4 for a lot of styles so I am normally only dosing with CaCl and sometimes Ca Lac, except for Pale Ales and IPA's where I also add some CaSO4. But I...

From the Instruction Manual... Temperature Calibration • Hold down both the Cooler and Warmer button simultaneously for at least 3 seconds until “SC” begins flashing on the display • While SC is flashing press the “°C/°F” button to enter the calibration mode. • A flashing number between -10...

The castors came with my Series X Plus ordered a few months ago.

Do you mean the spear? With the right tools they are a cinch to remove, but without they can be a *****

https://www.kegland.com.au/ball-lock-tapping-head-to-2inch-tri-clover-commercial-keg-adaptor.html

I've been using the kegs exclusively for fermenting. After each use I give it a rinse then put it on the bucket blaster for an hour with PBW. I can't see in properly to inspect, but I haven't noticed any issues yet.

Yes, please!

Well, now that you think there's a conspiracy, I'm going to leave you alone with your thoughts.