Recent content by mashman

Maybe an idea to try one thing at once. Campden tab at first before moving on to more comprehensive treatment if required.

Hi all. After a bit of a layoff from brewing I'd like to resurrect my gear by doing a quick extract kit just to get me back into the swing of things. Embarrassingly, I've never paid much attention to water treatment using water straight from the tap, I live on the Yorkshire Coast which is a hard...

Old Reptonian sounds like a plan.

Count me in !

From a personal point of view and trying to be as objective as possible, I could see it being of interest to actual microbreweries and those that are able to go on and sell their product but the majority of patrons to these forums are hobbyists who brew very small amounts for personal use and...

GEEEEEZZZ ! Looks like the flight deck of a Dreamliner. :lol: :lol:

I was wondering if it was anything to do with the way the plates are designed and if there is an optimum flow direction. one thing you could do if you feel like doing it is to time how long it takes say several litres of water to flow through the chiller in various directions and make a decision...

From what I am led to believe, most threads to do with plumbing, beer dispense, brewing etc are what are known as BSP (British Standard Pipe) and it's not the actual thread that is sized but the inside diameter of the pipe it serves. I think quick disconnects are 1/4 BSP but if you were to...

A lot depends on what design the brewery wants on their bottle, whether they want bits of shiny chromy stuff depends whether it is paper or plastic or a combination of the two, this dictates the glue. The process means the label has to go on the bottle first while its at room temp and dry, as...

Brewing porn ? ? ? I've just shot mi muck! :lol: :lol:

http://www.thermosense.co.uk/product/hp ... alarm.html Was poking about on't net as tha does and spotted this. Wondered if anyone had tried one on the wort outlet of their plate chiller.

Commercial Micro's. . . . . Predominently Stainless. . . . . Causdeta: (Caustic Detergent) For deep cleaning and stubborn gunk. Chlordet: (Chlorine Based Detegent) For everyday "normal" cleaning. Perbac: (Peracetic Acid) For routine steralisation of everything that beer touches.

There's something about sitting around a real fire that reaches the very soul of mankind, seriously. I don't know if it stems back to the time we lived in caves and needed to keep away the beasties or what. I recently went to a barbecue at a freinds place in a field where we had a big bonfire...

Errrm, an observation!! Not criticism, just provoking comment. Has allowing the boil to cool naturally, therefore slowly, caused the flavour depth and bitterness to over-strengthen rather than cooling straight away with a coil or plate chiller after the boil ? :wha:

Ask your friendly landlord where he gets his cellar gas from. :cheers: