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I updated the case swap thread, but in case anyone missed it - mines an English Dark Mild 1.8% RTD Recipe is 1.036 OG 10.4% Crystal 40L 10.4% Crystal 120L 78.1% Pale Malt (UK) 1.1% Chocolate 11.3ibus Magnum @ 60 1g/L Fuggles @ 10 1g/L Fuggles dry hop S-04 (stalling at 1.020 :P )

You're a life saver!

Barls, ran out of CO2 with 2 bottles left to go :mad: , any chance I can bring my keg and finish it off at your place? I have pin locks.

Mine is an English Dark (Extra) Mild - ~1.8% so I'm calling it "Packet of Winnie Blues" ;) Came in at 1.036 (instead of 1.039) and S04 bloody conked out early, second time this yeast has done it to me :( Anyway, it still tastes pretty good and has been conditioning in the keg for a couple of...

That sucks balls man. I think that's worse than tipping infected batches (my last 2) because at least the infected stuff is undrinkable. Is it a design issue with the siphon?

Glad to hear it's holding up well even after 9 months.

#17 RIS by drclaybro Yeah, it went everywhere. Forgot it was a gusher! Like others there was no funk or off taste to indicate an infection,might have been bottled with a few more points to go? Dark colour, chocolate aroma with a strong espresso flavour. Smooth alcohol, smooth bitterness and...

I like the mix of pale/brown/chocolate @ 84/10/6, will give you that nice chocolate/coffee flavour without going into the toast/ash side of things. You could add some crystal to get it more chunky if you like. I would just make sure you adjust water properly to hit the right pH.

1. Barls 2. Paulyman 3. Fungrel 4. Mattfos01 5. yumbeer 6. reman

They also mentioned that you can somewhat control the balance with hops. Too sour, use more hops to inhibit the bacteria; not sour enough, use less hops to encourage the bacteria.

I don't bother repressurising, once the keg is carbed up, let's say at 20psi which to me seems about 2.5 vols, then I dial back to 10psi to serve. Been through 4-5 kegs this way and they appear to keep the carb levels even if i leave them sitting there at 10psi for the 2-3 weeks they tend to last.

I have 2 of the FC taps and I keep only about 1m of line to the tap. There can be foam with first poor, but choking off the flow for the first 1/4 of the pour and then gradually opening helps out. I've also found dialling back the serving pressure to 10psi helps too.

Fill er up! If you decide to add some oak then it can make it easier to keep it submerged below the neck. The other thing to keep in mind that the first generation may not be that sour/funky, but each subsequent pitch onto the cake should get better and better.

Might be better joining the FB group, it's a bit more active than the mailing list and now is the place for meet up events.

I could taste the wheat I reckon, but it wasn't to be "seen". Would explain the head down to the last drop! I did an all-Vienna Vienna Lager and I really like the almost-honey flavour it brings. I could see you making this a house beer that's always on and I wouldn't be surprised if it's popular...

#4 Kolsch Perfect Kolsch, sooo many bubbles. Love that German noble hop flavour. Absolutely crystal clear. Could not be any better! I wish I had a whole keg of this to smash, super dangerous :D

#12 fungrel's lawnmower Apparently it had a recipe similar to mine, but that keg blew ages ago and I gave my bottle away as a present. Had it last night with bbq'd chook and it was sensational! Had a herbal hop flavour I like, was super bright. Extremely drinkable. Great start to the case...

For English Dark Milds, the usual trick is to up the crystal to 20%+. First to second went from 0% to 7% crystal, try going higher might get you even more body and mouthfeel. My 3.5% dark mild has 20% crystal and it still retains a decent amount of body after mashing at 69c. The other one I...

#3 barls' dark dubbel Pours very dark with a big tan head that dissipates. Very malty aroma, flavours of stone fruits and bananas. Medium carb, medium body. Had that Belgian sweetness. Very smooth alcohol. Cheers!

Had Matt's #15 Belgian Golden Strong Nice and clear that pouted with a big head. Medium high carbonation. Had that real Belgian sweet and spicy combo going on. Very dry which suited the weather. Had a fair bit of an alcoholic kick as well, wondering if it fermented at a higher temp? Very...