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Whenever it has happened on my concealed element I have always soaked for a short time in lemon juice and then it came right off, not sure if that will work for exposed elements though.

Interested depending on price

First ever sour beer and I liked it, completely different from anything else I've tried.

OK, sounds like I have to suck it and see ....

Hi, This may be a stupid question but has anyone got guidance/photos for drilling the hole through the freezer lid when fitting a font. I have bought a font and measured up the nipple and the lid thickness and they are both about 50mm which means I have no nipple left to bolt onto. Am I...

I thought kolsch flavour was all about the yeast used? I'm no expert, just like the style, but I've done a couple now and both times I've used a stepped up WLP029 (White Labs liquid Kolsch German Ale/Kolsch yeast) starter.

What are you using to brew, I BIAB in a crown urn and even after whirlfloc, whirlpooling and resting I can't get my wort that clear! I know clear wort isn't there be all and end all but it would be nice to be able to create wort that clear if I wanted to [emoji23]

Do you pitch the whole lot? I've been making starters but generally let them ferment out, chill, decant and then bring up to temp and pitch. Seems like I can skip a few steps and possibly get the ferment kicking in quicker, does this have much of an impact on the overall flavour of your beer?

How much of the 25kg do they actually hold?

Only other thing I do (maybe just a detail) is try to flush the keg with CO2 before filling, some folk say it won't make any difference but for the small amount of time and money I do it to try and reduce O2 contact for my beer ...... hasn't helped the flavour yet but that's a different matter...

What did you end up doing?

Guessing you aren't in Australia? [emoji23]

Hey Droopy, was interested in trying a sour beer, think I had one when I was going to the Inner Sydney Brew Club but can't quite remember it, was it a commercial one you tried in NZ? Was it any good? Living in Auckland now so keen to know of a good one to go out and try.

Can you add the rice first and then get to the mash in temp? Assume we aren't extracting anything fermentable from the rice so it should be ok with the change in temp range?

Thanks for that, good explanation of a reasonably easy way to split my yeast, definitely planning to do this with my next starter.

That definitely sounds like a better approach, I'm still a bit worried with the rinsing and don't really want to waste a batch of beer on experimenting. Might look to do that with the next packet

Don't think so, think you can use water that you have boiled for at least 15 minutes and cooled. I just chose to use distilled water for convenience.

Hahahaha, that's what I was thinking [emoji23] Thought I would try just storing it like this to begin with and once I know the process sorted move on to glycerin and freezing. With this one I'm going to create a starter and check that it smells ok before using it in a beer, any other checks I...

Ahhhhh cool, SWMBO will be pleased to get it out of our fridge and into the garage again, I'll transfer them into my smaller jars and store in prep for my next brew, might try using it on a pilsner.