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In particular, can I store PBW and sodium percabonate in liquid form. I find that the granules take ages to dissolve. Can I make up and store a solution, maybe at a high concentration?

Thanks all. I used the test a couple of times and had confirmation of full conversion. I’ll bear the comment about flaked oats in mind.

Thankyou, yes I understand (broadly) the impact of temperature and that was my understanding of the starch test too. But does temperature continue to determine the proportion of complex to simple sugars once starch conversion has finished? Do alpha and beta amylase operate only during the starch...

That’s interesting and helpful. So what is the point of a starch test?

So, if a starch test shows no starch left in the mash after say, 45 minutes into a 60 minute mash, does that mean I’ve got full conversion and can safely end the mash? Or are there other things to happen in the mash and I should give it full time?

Thanks all!

Watching the keg land video for the flow control ball lock disconnect as Foxbat mentioned, they use it to connect an ordinary tap directly to the keg so perhaps that is a better choice.

Thanks folks. As I said, I already use a long thin beer line to balance the flow but these taps are advertised as being able to connect directly to the keg. I often take 19L kegs or 10L mini kegs with a C02 bottle to festivals the like and a tap that fitted directly to the keg would be more...

Hi gang. I've been using a pluto beer gun connected to a long length of beer line to dispense from my kegs and mini kegs but I've seen these adjustable flow taps that connect directly to the keg. Does anybody have any experience with them...

Hi both I used a Malt Miller all grain kit for a Jon Finch Oatmeal stout. Shared about 9 litres of it this last weekend and it was very well received. Head not as long lasting as I'd expected so perhaps that's what Id lost in the volcano. Id make it again but use a big blow off tube rather...

Can an over-vigorous fermentation affect hop flavour and head retention? I had a spectacular Krausen eruption on an oatmeal stout, I suspect because of the head retention quality of the oatmeal added and the finished stout, while very nice, seems a little lacking in hops and maybe head retention.

So, I've seen the videos for counter pressure fillers and beer guns which purge the bottle of air and then fill with pressurised beer from the keg with the aim of reducing or eliminating oxygenation. But I'm puzzled by this. First, when the wand is withdrawn, the beer level drops. In doing...

Makes perfect sense to me.

No plate chiller and volume dropped as expected. Wort stratification! I hadn't heard of that! I took both samples from the tap at the bottom. And pre-boil just after sparring. That sounds like a decent explanation given that the sugars couldn't have gone anywhere. Thank you.

Both. Hydrometer have matching readings.

I had a Brix reading of 11.1 before the boil and a Brix reading of 8.1 after the boil. I kept both samples and checked them again this morning. I didn’t mix them up and they were at the same temperature. The only difference I can see is that the pre boil was noticeably cloudier than post boil...

Has anybody tried chilling the wort by putting freezer blocks into it? I was thinking that you could sterilise some of those big freezer blocks, put them in a strerilzed plastic bag then freeze them up. You could then put them directly into the hot wort.