Recent content by Dazzelknight

I always save my slurry. I sterilise a jam jar and pour the yeast cake in, Pop in fridge. I take out a couple of hours before I pitch to get it up to room temperature (slightly loosen the lid) .. Iv had the yeast in the fridge for up to a 2/3 month and never had a problem, I do tend to throw...

I don’t know the Machanics of the compounds but I add it in the last couple of minutes of the boil when doing milk stouts and they always taste great. I scoop some wort out in a jug and pour in the lactose powder and mix, then just pour back in the kettle. I think mixing in hot wort is just...

Yeah all good ,, half dozen new shoots up

Iv cut them back,, thx for the feedback

Hi all I have two hop plants growing in the garden. After last years harvest I never cut back the vines. The reason for this is because they are relatively new plants and I read that to help the root system get the most out of the seasonal sunshine it’s was best to pick the cones rather than...

Yeah, pitch at 24’C for 24 hours then reduce

I guess it will stop the froth when u pour, but bottom line is it will be still under carbonated.. lesson learned 🙄

Iv got a lager in my pressure barrel at the moment (S30) but it will be the first and last time. Iv found it to be under carbonated and because I doubled up the elastic on the pressure release I’m pulling froth monsters out of the tap.

Surprised by that EC1118 is usually a beast. Your SG isn’t too high for 1118 so should have zero’d that out.. Worth checking your hydrometer in water, it maybe giving you a false reading 🤷🏼‍♂️, check the use by date on packet 🤷🏼‍♂️,, check ur juice packet maybe some unfermentable sweetener in...

I use this BrewSpy - Login

Wow I didn’t know that ,, so a pressure barrel, the beer will absorb the the co2 ?

They just pressurise the head space in the keg, which in turn holds the carbonation in your beer from priming.. After you pull a good few pints the pressure will drop and ul get a “glug back” as the tap will draw air back into the barrel,, this is when you recharge with a new cartridge. 👍🏽

Chocolate and coffee milk stout. GH recipe with a few extras thrown in 🍫 ☕️

Literally a second. All you can do is fill the head space of the barrel. The barrel as a safety pressure release in the brass pin valve, so don’t worry u can’t over pressurise it… You can always re-prime with sugar and seal and restart the priming process

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