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I wish I got flow control taps but I didnt (have to juggle multiple different beer line lenghts). I dont think you can get them on tower taps though (at least ive never seen any). But you can get an inline flow control instead.

I clean my kegs and lines when a keg is empty or about every 4 weeks (feel I should be doing it more :( ). I bought a cheap submersible fish tank pump, fill the keg with PBW and then attached the beer line with tap so that the liquid drops back into the keg. Then run it for 20mins (or until...

I have “No chilled” around 6 AG brews and plan on keep on doing it this way. Simply siphon the wort (80+C) into your water container, squeeze most of the air out and put the lid on, then slowly roll the container around to kill any remaining bugs in the lid/handle. Its good to do it slowly...

I made this a couple of months ago and thought it was fantastic. A little bitter at first but then mellowed out after around 6 weeks, I might aim for 40 IBU next time. I also dry hopped 20g of styrian goldings after 3 days, definatly worth doing this I think, had lots of aroma. Recipe Specs...

Its probably best to take a couple of days gravity readings to know if it has finsished. It does not do any harm to raise the temp a bit at the end (another couple of C) to make sure the yeast eat everything they can. Then drop the temp for a week or so.

I dont live in the UK so cant vouch for where to buy yeasts but I think its definatly worth using other yeasts. I brewed a coopers pilsner with a small BIAB and used a Belgian wyeast and could not believe the difference it made, tastes just like a belgian ale!

I dont bother stiring and have not had any problems but you should stir lots before you put the yeast in, you want to get as much oxygen into liquid as you can as the yeast needs this.

I have a 19 L pot and would like a bigger one, if you have the opportunity get the biggest you can, you don’t have use more water if your cooker cant boil more but the extra room with help lots especially if you BIAB. Assuming you want to make 23 L. As for cooling the wort you could try the...

The sweetness is the sugar that has not been converted to alcohol yet, as the yeast much through the sugar the sweetness will go. I have not tried your kit so cant comment on taste but if you want more “bite” do you mean more alcohol or bitterness? Personally I don’t really want to taste...

I would recommend leaving it for another week to make sure the yeast has finished everything, you can do a Diacetyl rest (raise the temp towards the end of fermentation). If you dont have a lid you can use some cling film over the top, simply roll out a bit so you get to the un exposed part...

Made this a couple of years ago in OZ, Used a brew enhancer and added some more hops (Saaz or tets i think). Definatly needs some more hops but not too much say 10-20g Used the kit yeast, was quite good but needed 3 months.

Probably too late but I would be tempted to leave it another couple of days to make sure. Is the temp the same? If you increase the temp then it will start bubling again as the CO2 comes out a bit (i was caught out by this)

1st post on the forum, seems a very good site, lots of info I have done this for around 6 AG beers and will continue to do so. Its quite popular in Oz and they call it “No Chill”. After you have whirlpooled simply drain your wort into a sanitised 20l water jerry can (minimising splashing)...