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No carbonation suggests a leak or no production of CO2. One carbonation drop in a well sealed 500ml bottle kept around 22c for a couple of weeks and then chilled should see you right. Try bottling some of your batch in a plastic pet bottle. This will get firmer and firmer as it carbs up and...

@DangerousDave Maybe a typo. Not sure your reg will get you to 300 psi, directly connect to your CO2 cylinder and you will, briefly before catastrophic keg failure. I would read the link from philrob or just set regulator to required serving pressure and wait a couple of weeks.

spruik = plug ?

Having read about this vacuum sealer I need to adjust my awe scale. I never used to have vacuum sealer on the scale I'm not sure where to fit it in, full solar eclipse, rocket launches used to be high up there but this changes everything!!

I wonder how this is going?

Yes they do have a fuse, my power supply went poof first time I used it. Pictures attached. Various other components were fried as well. It was wired correctly and I had it checked over to identify the broken components by a competent electronics friend. Didn't work when I changed the fuse...

I use whirlfloc near the end of the boil, clarity ferm in the fermenter, then Super F after a few days of cold crash and time. I am not going down the filtering route. Brewbrite doesn't seem available here in NZ, hence the cocktail.

I see the recipe had yeast in it. When I've made GB I do use yeast and from that gravity I'd expect it to finish very quickly as the yeast only has to munch through some dextrose. You did give it a really really good stir / mix as syrupy brews using extract and sugars can stratify very...

I have an 884 as well. No I don't rely on the ABV reading at all. It assumes far too much attenuation will occur of your wort. If you could know how much attenuation your yeast was going to give you could use that factor on the alcohol estimate to reestimate the potential ABV more accurately. I...

I just snipped off the ones I did'nt want to train and stood them in a glass of water straight out of the tap on the window ledge. Never seen anything take root so quickly. I let them establish a decent load of roots then potted them into soil and kept them really wet / floating for the first...

Cuttings rooted in a week when I snipped them off my hop plant.

Thanks @An Ankoù You reminded me this site very good. www.wildabouthops.nz I bought my hop plants from them but very good site and the owners very helpful. They grow hops and supply plants.

Theres a good book called the Hop Growers handbook, lots of info on setting up a Hopyard.

As they are in plastic bottles freeze it solid, crack the lid open to let some gas out and reseal it. With crown caps and the right bottle opener you can ease the lid to degas a bit at a time if you are patient and have a very cold bottle.

I started off using some normal magnets ( the old black kind ) that I vacuum sealed to protect them from brewing ferment. The outside magnets I salvaged from hard disk drives and are super strong ( they are rare earth ). I have put a little fabric tape on the outside magnet so that it is nice...

Carbonation, temperature, gravity and line length all play a part plus some other minor factors but no witchcraft. Look at this to work out your target pressure and measure the pressure you have along with beer temperature https://drhansbrewery.com/beercarbonationcalculator/ and this...

Me neither in fact but on the one in 20 brews that need dry hopping this works well. Plus I can give the krausen ring a cheeky clean up as well after the transfer.

Hope you have a spunding valve if fermenting under pressure, but if you were under pressure the " loose " temperature control might not be such an issue. 1) A brew that doesn't need the added complication of dry hopping. That isn't a lager. A dark beer you won't have to worry about clarity so...

But he wants beer not boats!

2 weeks should be able to brew an amber ale and clear + carb in that time if you use kveik and pressure ferment in one of the kegs then cold crash and closed transfer. With a few days to spare. Or brew a dark beer and you won't have to worry about it clearing.