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Have you had any build up of CO2 yet? I've had problems doing natural carbonation in kegs due to the lid not sealing properly, with CO2 bottle it's not a problem as the instant pressure from it seals the lid instantly. Just check by opening the blow off valve a little to see if any pressure have...

4 years in total, last 3 have been ag. Do about 12 batches of 18l per year.

Exactly what happend to me earlier in the year. Reused the yeast and ended up with 46 liters of infected undrinkable beer. I should have known better, I thought the first brew had a slight off taste when I put it on keg but hadn't had an infection for very long so I just went ahead and reused...

No airlock, seal it as well as you can. And avoid letting the beer getting in contact with air during your transfers and filtering, air is probably your worst enemy at this stage. If you have access to CO2 then use that to fill your filter and containers so the beer never gets in contact with air.

I just finished off a keg of Kolsch using Wyeast 2565. Just using a whirlflock tablet 10 minutes before flame out and 3 weeks of lagering at 1C and it was absolutely crystal clear, I actually think it was the clearest beer I've ever done. I've read this yeast needs filtering but my own...

Loads of nasty stuff in the wort before boil that comes from the grains, boil as soon as you can and pitch yeast as soon it has reached fermenting temperature and keep it sealed in the time between. I use glad wrap to cover the kettle as soon as the boil has stopped. I'll let you in on another...

Sweden and after 3 years in the states, 3 years in Germany then 3 years in UK have now spent 5 years in Townsville and I think I will stay for a while, nice and warm here.

I'm adding water to the esky at about 3 degree more than Beersmith says to compensate for the cool esky. Mill and hopper is made to fit the esky so I just fit it ontop of the esky and mill straight down on the water in the esky, never had a dough ball.

At 2400W the plug is running close to its 10A limit and after 90 minutes it will be warm. You can probably feel the cable being a bit warm as well. If it's just warm then it's just normal, all urns I've had that use 2.4kW get a warm plug after some time of use. I've never checked the stifts but...

Googled pediococcus and sounds very much like that's what I might have. Bottled in Coopers PET so I should get some warning before they burst if that's the case. I will drink them as long as they taste alright which they pretty much do except for the strange mouth feel and they are still quite...

Just bottled a batch of beer and noticed how the bottles filled slower than normal. When checking the hydrometer sample I noticed how it was almost a little slimy when poring it out, poring it slowly one could see how the drips looked like they had high viscosity. It tasted very normal without...

I pitched at 40C once, it was 4am in morning leaving for 3 weeks of travel and the taxi at the door so I had no other choice, thought the fridge would have brought it down lower over night but it didn't. So pitched anyway. It was a Kolsch and it fermented out fine so the yeast obviously...

I tried and tried and tried, tweaking recipes and trying again but eventually figured I just don't like it.

Thanks for the info, I have a lager in the fridge that just went into secondary after 3 weeks fermentation. It will be in secondary for 3 weeks with 25g Hallertauer. I have tried 3 day dry hopping on a couple of ales with EKG and it didn't really do much for me, I have to admit that I'm not too...

I did exactly this just a few days before your original post and my feelings are a bit mixed, actually I won't do it again. I added 2-3cm of hop pellets in the bottle while bottling. If the bottle is 6-7C or warmer when opened I get terrible gushers, served at about 3-4C then I can open the...

What's the optimal time to leave the hops in the secondary when dry hopping? I've read some leave them in for 3 days but then there are some that dry hop straight into the keg and unless in a bag they would stay until emptied. Are there any issues with leaving dry hops too long and after how...

A shovel.

Are the bubbles bubbling backwards when you open the door? Like into the fermenter rather than the other direction. I'm pretty sure some fridges use a vacum pump to seal the door a little better, you should hear a sound when you close the door as well as see the rubber sealing compress a bit...

450l and I'm a bit worried about the consumption, will focus on lower %'s lagers next year I think and just brew a few high %'s for special occasions.

More than 30 batches now and always used carb drops without a single bomb. Had a lager that became over carbed and pretty obvious I didn't let it ferment out properly, it was my first lager and fermenting at low temperature in the fridge I got impatient and bottled too early. Using the Coopers...