They are the standard 19 litre kegs, I purchased them second hand about a year ago with the intention of using them, only once I had replaced the seals did I realise that I needed the new slimline kegs to fit in my fridge
I have 2 AEB corney kegs (the older size ones) 56cm high 23cm dia seals are all in good condition. £65 each or £120 the pair. Collect from Dursley Gloucestershire
Going to use a Brewlab yeast slope in my next brew and just want to confirm the process. I see looking on their website that I start with 3 table spoons of dme in 300cm of water to get the starter going. I'm brewing a beer with a OG of 1055 so do I need to do a second starter after 24-48 hours...
I was flicking through the current copy of Brew Your Own magazine (Mar-Apr 22) in Paul Crowther's article on classic British beer, he proposes a modern alternative to the old version of brown malt, and I wanted to see what others thought.
"Munich malt is to represent the kind of brown malt...
The probe is too close to the heating element so is not going to give a reasonable reference. Personally I measure the temp of the grain at the top with a digital probe as I can poke this through the screen and into the actual mash
Saturday i tried to brew the roggenbier, please note the word "tried". After about 40 minutes of faffing around i was unable to get any recirculation despite adding 250 grams of rice hulls, and slung the whole lot in the bin.
I'm lead to believe that I should of started with a beta-glucanese rest.
Brewed the Abbey Beer at the week, but due to slip in concentration (not that I am pointing fingers, but the wife was going on about something unrelated to beer) I managed to grab East Kent golding instead of styrian golding for the 2nd hop addition.
I have a similar tap to this and found a brass adaptor on amazon, something like this should do https://www.amazon.co.uk/dp/B07QK9V3FF/ref=cm_sw_r_cp_apa_glt_fabc_A05CDN5R88E4H0RZM106?_encoding=UTF8&psc=1