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I use a couple of different methods for carbonating my kegs, which one I use depends on how long a particular keg will be sitting in the fridge before I tap it. The first method is just leaving them sitting on serving pressure, I use this method when I put kegs in that won't be tapped for 2-3-4...

Because it's easier to just take it out of the fermenter trub after you bottle the batch. Fresh yeast that you don't really need to do anything with if you're using it again within a week or two (though it can be rinsed), just pitch it into the new batch. Yeast keeps longer in the fridge too so...

Priming sugar doesn't add any sweetness if you are using dextrose, sugar or carbonation drops; it completely ferments out. Without knowing the full recipe make up it's hard to predict the FG but I'd just bump it up a few degrees and leave it for another week, checking the SG again in a few...

I'm experiencing similar in a brown ale that's in the fermenter at the moment, although the krausen didn't explode until well into the second half of fermentation. I checked it on Sunday after 3 days since pitching, and it was sitting at 1.020 down from 1.046, with about 7-8 points to go, and...

Mine often do that and I don't seem to get any oxidation from it, but I do purge with CO2 before and after filling the keg. I don't think it would be considered best practice though and when I buy a house next year I might look into some other options since I won't be moving again and can have a...

I've been using the HDPE ones for years without any problem at all. Doesn't seem like there's much difference between them actually, the DG rated ones are made from HDPE anyway.

They will condition carbonated or not. I often leave kegs sitting uncarbed for a week or two or three, they're usually better by then than if I drink them straight away. Interestingly, I just put a keg of pale ale in to carbonate on Wednesday after it had been sitting for about 3.5 weeks at...

Yep, they go a bit softer when filled with hot wort, not to the point of melting or anything like that, but they get a little more pliable than when they're at normal room temp. Easy as to squeeze the air out. I just got one recently after years of using white cubes of similar sturdiness because...

They're just not used to it I suppose, years of drinking the same thing, brand loyalty etc. Going from drinking those lagers to something full of flavor is probably a bit of a jump straight up. I used to think all those megaswill beers were alright too, one night I tried a JS Amber Ale because I...

Depends on the style of beer. Pale ales for instance probably only need a month in the bottle to be at their best, so you'd brew them about a month and a half out from the deadline. On the other end of the spectrum, stouts can be aged for a year or more before they hit their best, so you could...

I wouldn't think a lag time between pitching and krausen is worse than cooling wort in the fermenter. Even though you can't see anything on the surface, the little guys are still busy multiplying and dominating the brew.

I wouldn't bother with dex but you might as well take the keg off the gas now anyway. Wait until it goes into the fridge then put it back on again.

Pride of Ringwood

Yeah shifter is my choice for that too

Beer conditions faster in kegs than bottles, and you don't have the secondary fermentation step if you're using a gas cylinder to carbonate them. That said, I usually don't drink mine in a few days unless the keg goes on gas as soon as I fill it which doesn't happen often, but I have found that...

And they're still ****. Lol. There's a lot of pointless ******** in this thread. I have Perlick flow controls and they've been ****** fantastic in the almost 3 years I've had them. Just because someone else doesn't like them doesn't mean they're **** taps, and just because I like them doesn't...

Yeah usually 24 hours or so they're pretty much at room temp. I usually stick them in the brew fridge for a few hours before pitching depending on the time of year and what the wort is, e.g. for ales now I don't bother because they're already sitting at around 20 degrees. By contrast, in summer...

Good stuff mate. It always just made more sense to me to drop whatever out of the beer before it went into the kegs to minimise the amount of sediment in them. Same when I was bottling although I didn't bother adding anything to drop yeast out then because it did it well enough by itself in...

Yup, those things are all pretty much what I do with my cubes. It's easy and I can store the wort for as long or short as I like/need to before pitching it. That's one of the things I like most about no-chilling - I can brew whenever and ferment it whenever, there's no rush or need to get the...

Just don't put any Galaxy in early and you'll be sweet. :D