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Should have mentioned that some of the vessels are under pressure........ fermentation is under pressure, allowed to reach terminal gravity, cold crashed to 0.5C whilst still under pressure, transferred to a CO2 purged keg with priming sugar under pressure and then bottled. This was before I...

This👆 Root cause could be hard to narrow down. Usually for me it's not factoring in cold crash fermentation temps when calculating priming sugar amounts and then conditioning at higher temps. I always fill one PET bottle with my bottling batch to give the bad boy a squeeze to see how it's...

Used the Verdant yeast in a clone of Even Sharks Need Water and I am also getting a harsh taste in the final beer. The first few samples taken for gravity measurements did not have it. They had a peachy / vanilla taste (maybe sweetness from the wort still lingering). Once at FG the taste ended...

Hot soapy water and sponge followed by a hot water rinse worked for me

Bought a three vessel system from Brew Builder and had a great experience. Any slow correspondence is typically due to just being a busy guy.

https://alltogether.beer/ Cool initiative during these torrid times and a decent recipe put together for a West Coast IPA and NEIPA. R

Some interesting comments from James Heffron @ Verdant on this clone video on Youtube. "Thank you so much for posting this video. I can confirm that the recipe your recited is extremely close to the real thing. We split batch LB, brew one with Lalbrew New England and the other with US-05...

https://tapclean.nl/ Looks like they have some competitive prices on dispensing kit and their stainless steel coils with JG fittings are very reasonably priced...

Sadly not. My father was a Courage Best Bitter man so we messed up the kitchen a few times with thick concentrated wort kits, utilized the airing cupboard and more often than not ended up far, far away from Courage Best Bitter.

Progressed from a Boots home brew kit in the 1990s, which I brewed on with my dad to a 200L electric brew system that I brew on in Switzerland. Slowly improving; always learning