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They are a lot more precise on the continent about the type of cherry used (in food), it’s almost always described as sweet, sour or semi sweet/sour. Generic cherry doesn’t seem to cut it as a description.

It does depend on the individual fruit, raspberries require a lot less than cherries. That is going to be super intense, could be great though!

You have to be quick! My in-laws have 3 (sour, sweet and semi-sour) but in the last 3 years there were two terrible harvests and one year when they and us were away and they were all rotten/eaten by the time we got back. :( I am crossing my fingers for this year!

Was that 1kg of cherries in a 20L batch? If so probably nowhere near enough, IIRC correctly you need to be looking at about 4-5 times that amount (see sour cherries — The Yeast Bay for an award winning beer and the amount used). You need access to a cherry tree or grab them when there is a glut...

Go on then. 😉

I would also be very careful about researching potential issues using Facebook groups run by or affiliated in some way with companies (that also includes those seemingly independent ones that get given a lot of free gear for review), most seem to have a very nasty habit of removing posts that...

I would also be surprised if they are exploding at 10 PSI, unless they have been severely compromised by eg aggressive chemicals. Some people are using poppet based PRV devices that are not accurate and seemingly can jam open/shut, so that 10 PSI may actually be MUCH higher in reality; if people...

Overfilling them is not a good idea and can lead to that. You can also put in a trap before the spending valve (using a PET bottle and one of those T pieces and carb caps), although I guess it is still possible the poppets end up being blocked, hence don't overfill them is probably the best...

I am not going to comment any more about this after this but you specifically mentioned their product, arguing semantics about not actually mentioning the company, especially after multiple snarky comments a week about Kegland. I will let others form their own conclusions. It is just a shame...

You specifically mentioned it being an KL product issue, when is is a PET FV issue.

This! Use the right tool for the job, a PRV is not a spunding valve. That is nothing to do with it being a Kegland product, that is because it acted as a magnifying glass. Any PET fermenter could do the same unless Keg King have some kind of magic coating, you are really starting to ruin any...

You might want to check out the op’s identically named thread on Jim’s, as I cannot be bothered to rehash it all, it explains exactly what the issue is. You can either target a lower alkalinity than usual or take notes and adjust next time. wink...

The issue with PBW us people adding it to the fv and then adding water (or the other way around), it can lead too very concentrated solutions initially in areas. Mix it up in some of the water before adding and you should be fine.

Doc Anna’s post pretty much covers it. The only thing I would add is be careful about boiling things, it’s a really useful technique but some things may melt or deform at or below boiling temperature (the same thing applies to actual sterilisation using an autoclave/pressure cooker; higher...

You can use super strong Velcro/3m stuff to fix battens to the fridge without piercing the plastic or potentially hitting an electric cable. Once you screw the manifolds to the battens it means you can remove/move them without leaving holes in your insulation.

Unfortunately you might want to take "Prost!" with more than a pinch of salt.

No worries and you should be timing it just about right to start trying out the possibilities over the warmer months.

I would suggest not kettle souring but co-pitching with Lallemand WildBrew Sour Pitch, it is a pure culture that is hop intolerant so even if you do not kill it all when you clean your equipment afterwards it cannot infect your hopped wort. It seems expensive but you only need to use 1-2g per...

That’s an awful lot of conjecture and partial information with little to back it up Peebee. E.g a lot of fruit is mainly water but I don’t see many people complaining when they buy a punnet of raspberries that they are 87% water (what parts are essential to the flavour - very little in terms of...

#1 tastes a lot more like old fashioned freshly made fudge. I THINK they use the glucose to create the blocks but don’t quote me on it as I may be making that bit up. Ask on Jim’s about it as there are quite a few people there that have used it and are more familiar with how Ragus make it (it’s...