Recent content by henteaser

burn him!!!

That's not a "closed transfer", that's just filling a keg! :lol: It does raise a flaw with OP's idea though, it wouldn't be closed regardless due to the FV head space essentially being "open". Any attempt at reducing O2 pickup in the keg would surely be negated by the contact with fresh...

I think so, yeah. I'm assuming you have CO2 at hand? Purge the empty, sanitised corny keg with CO2, then vent the pressure. Open up the spigot on the FV. The beer will flow, but the pressure in the corny will build up due to the head space decreasing as it fills, so you'll have to "burp" the...

Stay positive, they'll get better with experience! I'd suggest a pre-made AG kit for now, which has instructions and all the right ingredients, pre-measured. Nothing to cock up! Something like this: https://www.brewuk.co.uk/mosaic-ag-recipe.html I'd also suggest joining a homebrew club, where...

And if it does "take off" then what? What's my pitch rate?

Yes, build a starter, but step it up. Let's assume it was packaged this time last year, it's probably only ~5% viable (i.e. only 5 billion useful cells in the pack). You need 190 billion yeast cells for a 5 gallon batch. So... Starter 1: 300ml (on a stir plate) will get you up to somewhere...

Depends if "pin lock" or "ball lock" style, the latter are shorter but fatter. I can only get 1 pin lock in mine. Most of the door plastic, and if you're certain you'll never want to use the fridge for "normal" purposes again, you'll need to butcher the freezer box too (see picture of how...

It is, it's fine. Many subscribe to the theory it actually helps fermentation. But for me, it kind of defeats the purpose of using kettle finings (i.e. capturing the trub in the kettle). I personally skip kettle finings altogether, and transfer everything to FV. Interesting experiment on...

I'd suggest the cause is too much kettle finings. 0.5 tablet is around double what you needed for a 10l batch. See similar pictures on this thread: https://www.homebrewersassociation.org/forum/index.php?topic=13403.0 What's your process of moving the wort to the FV? Bearing in mind if you're...

Agree the clumps looks like they could be cold break, but I certainly wouldn't say this is "normal". Did you use whirlfloc/protofloc? If so, how much?

True. But there's a reason we call it the "Aerobic stage". There's no denying the presence of oxygen greatly effects this reproductive stage. More oxygen, more yeast in the later stages, better fermentation, better chance of good beer. True. Yeast don't need oxygen... ...or...

I'd suggest trimming the dip tube, say 2-3cm, and keeping it as a dedicated fermentor: - Pull clear beer from above trub with no disturbance of the yeast cake - You'll be dumping a litre or so of trub/yeast/beer regardless, so you won't "waste less" - Gravity samples won't be just trub (you'll...

More than likely, the 9kg is about 3-4 feet tall.

Hobbyweld do a food grade CO2 (6kg) £60 deposit then £24.99 refills, no monthly fees. https://www.hobbyweld.co.uk/products/carbon-dioxide/food-grade-carbon-dioxide/ For anyone else in the North west, try JR Gases. £30 deposit for a small CO2 (4kg) then £15 refills. Again, no...

Depends on what you actually have in your packet of porridge oats. It's unlikely, but if you have "whole" oats, you'll need to cook them before using. 15 minutes with enough water to have a cereal-like consistency prior to adding to your mash (i.e. not so much it's like gloopy porridge!)...