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Not sure if anyone's already mentioned, but this place is a good source of wine bottle screw caps...and many other items as well: http://www.world-of-bottles.co.uk/ I have used them several times for PP28 aluminium caps. Prices are good and shipping is quick. Hope that helps!

You could try something like CPC connectors. These come with hose barbs and can be bought as standard quick-connects or they also do dry-break versions. If you search for 'CPC couplings' on RS website ( http://uk.rs-online.com/ ) you'll find them under Hose, Ducting or Fittings heading.

Hi, Is your caramel neat (ie. like treacle) or is it already broken-down to RFU strength? From my recall, we used to make a 10% solution (so 100g of neat caramel made up to a litre). This gave a working solution with a colour around 3000 EBC. Lager is usually around 6-8 EBC, so if your lager...

Beer 'head' is formed by foam-positive materials such as long-chain proteins. These can be assisted by using additives like PGA (propylene glycol alginate) that are also used in food industries as a stabiliser. Whilst the head doesn't directly indicate a good (=taste) beer, it does show that...

jamesb is spot on - hops with high cohumulone levels give a harsher bitterness so those with lower levels tend to be preferred in taste testing.

Using a sparkler creates smaller and so more stable, CO2 bubbles. The result is a tighter head than the larger, bladdery bubbles created by simply pouring. Regarding taste, hop oils are naturally hydrophobic so don't particularly like being in watery solutions (ie. beer - no insult intended...

Should be ideal for ale brews - after all, you'll likely have a similar water profile to Burton and it didn't do brewing much harm there :)

I would expect the brewer to add these into the copper, ie. at a similar time to adding hops. That would be okay for sterilisation due to the heat. If you add the orange peel later, then it is likely to have a negative effect on the foam, ie. a poor, flat head. I've had a quick look at...

You could try Southern Temperature Sensors: http://www.southerntemp.co.uk/ They are extremely helpful and have a wide range of PT100's starting at £9.00

Providing the cylinder you've acquired does contain what it says, then it is ideal for stouts, etc. The nitrogen will give a tighter, creamier head than CO2 alone. Welcome to brewing your own nitro-keg beer, lol!

I'm guessing - as you said your first attempt blew a fair bit of wort onto the floor - that you are aerating in an open vessel? In that case it's quite difficult to over-aerate: To dissolve (and more importantly stay dissolved) gases need low temperatures and high pressures. Because you're...

Irish Moss, or caragheenan, is a copper finings as previously said...however isinglass is 'technically' okay for vegetarians as it doesn't remain in the beer once it has done its job. There was a lot of discussion about this a few years ago I recall, between the food labelling authorities and...

It fermented... :thumb: It might taste 'different' but hey, who's to say that's a baaaad thing?!!?!?! Lol!

Only thought from me is that the yeast - although there - wasn't in good shape. Though 1053 down to 1012 shouldn't have stressed it too much.

What is it made from? Ideally 2% caustic to clean it followed by steam to sterilise. If that isn't an option then beer line cleaner or similar. I'm pleased to read you found a difference with aerating. If your stone gives good, fine bubbles then you should only need 30sec or so, depending on...

Yay! I've been waiting years for the opportunity to legitimately mention 'The Burton Snatch' :thumb: But to add a bit more info: 'The Burton Snatch' is the typical sulphury overtone on many traditional Burton-brewed beers, caused by the sulphate levels in the local water. It tends to enhance...

Aeration needs to be done immediately before pitching. Aerate when you have pitched and you risk localised high levels damaging the yeast. Aim to 'stir' the air supply through the wort for about 30 seconds. Again this is dependent on brew size and, unless you have a DO2 meter - which may or may...

My associate 'taste trainer' - veteran of many a brewery session! - tells me acetaldehyde is 'green apples' rather than sherry...but yes, that sherry taint is often a result of poor post-fermentation management and high oxygen levels. Acetaldehyde formation happens during/after fermentation...

Why is oxygen important? Oxygen has both positives and negatives when it comes to brewing and beer… Positives – it’s needed for yeast growth during fermentation. The right amount will help strong, healthy yeast cells to form and that means good fermentation and consistent beer with no...

0.02N There's a nice concise Ripper method here that might be useful to you: http://www.vinquiry.com/pdf/so2freeripperQ.pdf That uses a 25ml sample with 0.02N iodine then multiplies by 25.6, so if you're using a 10ml sample then the multiplier will be 10.2 Hope that helps!