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Well, it's been a long time since anyone has posted on this topic. I'm cutious to know how you went Muga - is this technique working for you? The Ross method seemed to work really well for me 5 - 6 times, but then it all went to sh1t, and I ended up with flat or foamy beers every time. I'm...

Hi, I've just done a 800mL DME starter (SG1045) for a US56 (dry) yeast. 24 hours later things seem to be cruising along niceley, however I noticed about a dozen small black specks sitting on the bottom of the flask in the yeast cake. Has anyone seen this before? Do I pitch it or throw it...

Hi all, I've just done an AG CPA clone. It went in the fermenter on Saturday, and got off to an intense start (24hr wort starter). It hit 1010 on Wednesday am. It's now thursday pm, and I'm still reading 1010. Brewsmith says that it should hit 1009, and a few other places on the web have...

I got lazy, and threw 20g into one of the fermenters. I'll just see what happens.

I'm only new to all of this, but from what I understand, skimming can help reduce the likelyhood of boil overs. I tested the theory on the weekend - as soon as I skimmed the top off, the boil "settled down" and seemed more manageable. Probably not unlike boiling pasta or rice. I'd imagine it...

OK. I'm in a *similar* boat to Stagger. I did two "Coopers Pale Ale" clones on the weekend, and only used 25gm American Amarillo (couldn't get POR) as a bittering hops (60 min). I went by someone elses recipe, "by the book". I've now decided that I want to add some hop flavour and aroma to...

Thunderlips. By "Right to go", do you mean "burp the keg, dial up serving pressure and serve beer" I ask this, because I gave another keg a go at 300kpa, gave it about 60 or so shakes, left it at 300 for about 12 hours (with the bottle OFF), and had another fire extinguisher. Cheers B

Good one, thanks guys! Ozbrewer - is there any risk of beer "shooting up" the gas line, or is this just another wives tale? Ben

Jye Is that dispensing pressure, or high pressure (300kpa'ish)? And how long does it take to achieve carbonation using this menthod? Cheers Ben

Hi all, This is an old post, but I'm wondering if anyone else can shed some light on the subject. Essentially, I'm curious to know how everyone carbonates their corny kegs. I've tried the 300kpa shake rattle and roll, with "limited success" - ie 300 kpa, shook things up about a dozen times...

Offline - how does your regulator perform whilst in the fridge - humidity etc? I've heard that it can be a bad thing, but I haven't seen any evidence to support or contradict.

Thanks mate. I'm glad I've got that sorted - you guys are lifesavers. Benno

Ok, got it. Just one more question - you say that you use a 15L mash in, and 2 X 10L sparges. That adds up to 35L. What happened to the other 7L - soaked up by the grain?

Thanks again. What happens if I don't sparge a sufficient volume? I assume that the wort in the boiler will only have a higher SG, since (from what I've read) the excess sparge water only seems to be used to get up to a pre-determined boil volume. Looks like this weekend is going to be a...

Also, I wonder if I've got some numbers wrong elsewhere. It says I should have an OG of 1060, and has asked me to add water to reach 31L. In actual fact, after the sparge I will have 37L, so I'm assuming the OG will be wrong also. I may just have to give it a try and see what happens.

Thanks for pointing that out. I had to double the hops qty (ie 4 X a single batch) to get the IBU's back within the target range. I'm still confused as to where the excess water volume came from. Maybe I should stick to single batches, or get a bigger boiler. Ben

Hi, I'm about to put on my first AG, and I think I have it pretty well sorted (thanks Stagger). I've been playing with Brewsmith quite a bit, and it looks pretty good. My question is this. My boiler capacity is only probably about 40L (I want to avoid boil overs), but I was hoping to...