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Sublama, I've been in the trade for years and the pickup of these kegs has been horrendous. Shangrila Sydney as example would ask every other brewery delivering to take them; they had piles and piles of them.

The sodium chloride versions are harsh on stainless. We used to fortify with citric acid, but it's pretty dangerous as it releases chlorine gas whilst doing so; breathing it in causes hydrochloric acid in the lungs ... Not good! Once diluted it is great to use

Fermentation temp. We never used yeast that had been chilled.

Put cold beer in keg, turn gas to 300. Rock on its end 70 odd times with a Labrador looking on. Let sit for 5 mins. Test, repeat again with 20-30 reps. Test ... Used to prime 60hl in 45-60 mins using a scintered stone at 1.1 bar pressure similarly. Used to test with a gerhultermeter to 5gm/l...

FG, I’ll volunteer Marcus and i’s judging prowess if you can pick us up in the old hippie van on the way thru. Apparently I am know what I am doing in this endeavour. Scotty

Rousing hops is fine, esp if you yeast off. If you do with a spoon from the top, CO2 will come out and there won’t be much concern from oxidation.

Hot water - no. Have had oxidise the beer before hand.

I've been in breweries for alot of years and the price point is good click bait, but it misses the mark. - better ohs for keg handling throughout the chain - higher keg turn at smaller turn venues - less chance of beer sitting around - variety Majority of US is sixtels. For growlers, refilling...

I’d hate to see years of research by guys like Bolton on oxygen and yeast health derailed by a presentation somewhere ... I’d take with a grain of salt knowing billion of litres are successfully made with oxygen in mind. White Labs did cells counts once on direct add vs hydration in water and I...

Apart from espresso or filtered coffee taking about 10mins to make and cold press over night, why wait a week. Better to put nibs in the WP and mash from experience.

Don't listen to the complicated vodka soak folks, add 300mls of expresso per 50l straoght into the keg and fill. try varying amounts of filtered coffee. Cold press is a nightmare, once did 50kg worth into a stout and went everywhere and cleaned up for days More a concern is chocolate, have...

Buy a few pots and spend the rest in decent fv’s and cooling.

Blow out from a post mix and up. No need to remove the spear

Why pull apart at all. Flush cleaner and sanitiser IP the spear, letting drain out the gas out port with the keg inverted.

I think I used 5 or 6 per 20l. On the big kit we used one in bottle per 50l of starter, waited 24 hours with the keg next to the boiler then ran into 2000l with no issue. I thought it needed another 24 hours but we running into the weekend. Mixed it with honey dew melon juice and it sold real well

Ibs works a treat and is the L.Plantorium strain.

Degas the sample, pour between a few glasses to flatten out, co2 bubbles will hold up the hydro. Otherwise, high firm stops from lack of oxygen, nutrient, temp of ferment and yeast health. Have a read on yeast, not the first, not the last

Ahh the magic of a colandria, 45 mins and anything else was a waste. Those were the days.

Peraceric wont. Phos / nitric and blends there of will.

Ohh, did one and got a silver medal at the Cbia for it. One word, vanilla