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Yep, me too. I have mine in the kitchen and I wrap my flasks in a couple of tea towels in winter. Easy.

I've been using a keg king one for years (no heat on my one though it's pretty old). It works fine, just get an appropriate sized stir bar for a big flask.

A temperature difference in the line compared to the keg will result in this. I've had this problem when using a 50l keg with a picnic tap. Needed to run some beer through it to cool it down.

It my other dimensional power cord. When unplugged it becomes a black NEIPA.

Yes, I've still got the first cube I ever bought back in 2010 still in active service. Currently has a golden ale packed full of Styrian golding goodness in it.

Once cleaned with sodium percaebonate I store mine with some starsan inside. They stay nice and clean indefinitely.

Apologies about the website, updating it is and active topic for the committee.

The venue is the Belgian Beer Cafe Southbank as usual. And yes we need stewards, especially for the Sunday. Cheers, Adam.

Why not reach out to another brewery that has sourced gear from China that they are happy with? The guys from Black Hops are always happy to dish out some advice when asked. I'd contact them through their 'ambassadors' Facebook page.

Well here is my NEIPA fermented with WLP644. I will freely admit that it looks like polluted creek water, but it tastes amazing. A fruit bomb if ever there was one.

I would use the rind and juice only. Keep the pith out as it is quite bitter (not in a good way).

Has anyone used lupulin powder in a cubed brew? I would be very interested to see if that could cut down on the extra bitterness while keeping maximum hop flavour.

Not sure if it is the case now but quite a few years ago I got a few of these and the amount of cash it was going to cost to refurbish them made it not worth the effort. These were way more expensive to get parts for than your standard cheap ball lock 'cornie'. Just see how much it will cost you...

I had the exact same thought when I first heard of the mystical NEIPA. To me they always seems to taste best after they have been kegged for about 3-4 weeks and most (not all) of the yeast and hop crap has dropped out, leaving them looking hazy like a S&W Pacific Ale but not murky. Which then...

I recently made a NEIPA with 10% oats and 30% wheat. I have to admit I was horrified at how cloudy the wort was out of the grainfather. I split the batch half with London Ale 3 and half with WLP644. The London Ale 3 batch looks ok, for the 'style'. The 644 batch looks like paint but is very...

Agreed, it's not going to happen with K&K.

I would have thought that to keep the haze for more than a week you would need to derive it from protein (oats and wheat) and hop polyphenols.

On the bright side even the spent starter liquid from 1469 tastes good, so it can't be too bad.

Well either way I don't go there anymore as every beer from every tap tastes like diacetyl. It's disgusting.

If you are looking for biotransformation of hop compounds then I would stick to London Ale III or Conan. If not then it doesn't really matter.