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Clint, I'm just down the road in Cervantes. Have dropped you a PM.

Well I've just taken a sample prior to ramping up to a diacetyl rest and the gravity reading was spot on Beersmith's calculated final gravity of 1.010. No hint of off flavours and tasted great out of the hydrometer tube. It looks like it's going to be a nice drop. Thanks for all of the advice.

I've done a keggle in the past and would imagine that the thin wall of the cornelius keg would be a doddle in comparison. I have a step drill bit which makes a pretty good job of it.

I have something very similar but the thread on the valve adjustment is very course and it's hard to calibrate to the desired pressure. Even after fitting thread tape to the valve adjustment threads I find them not that reliable. If I leave one set and go away for a couple of weeks I find that...

This is what I currently do, but wanted to avoid having to hook up the CO2 to draw a sample. Edit: I'm not short of kegs, so wouldn't miss a couple being used as dedicated fermentors. :D

I'm currently fermenting in a couple of cornelius kegs and I'm considering installing a bulkhead fitting and tap to them so that I can draw off samples etc. I don't aim to pressurise them once this is done. They will be dedicated to fermenting. So holding pressure isn't a problem. Can anyone...

Lots of very similar questions in there............

Thanks for the replies Gents. I'm glad that I asked the question, as I'd hate to have oxygenated the wort and made things worse. The Danstar info was good. I certainly didn't know that dry yeast doesn't require oxygenating. Feeling a bit happier about the situation now. I'll let you know how...

Before I left for a four week trip away from home I brewed my first lager. I'm pretty sure that I forgot to oxygenate the wort. It's been fermenting at 10 degrees C for four weeks and I'm guessing that the yeast has been struggling a bit and throwing out all sorts of unwanted flavours. I get...

:D

So you add the gelatine to your serving keg?

Further cleaning instructions can be found here

I've read that soaking in Napisan (or Sodium Percarbonate) is a good way to clean the filter cartridges. Back wash the filter immediately after use by connecting a keg of water to the outlet of the filter and pushing the water through it in the opposite direction that you ran the beer through...

I'm just bumping this thread as I stumbled across it again today and found it a very good read, so have bumped it for anyone else interested.

I know that with the Braumeister you need to set the boil temp to the max (102 C) to get a decent boil happening.

This one is cheaper and stainless steel...........

+ 1 for thread tape

Talking more about wine yeast, but this looks interesting............... http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/11479490/Hangover-proof-wine-is-finally-here.html

Very Retro Love it.