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How does one bottle from kegged beer? What tools are the best at the moment. What issues arise? How long will the beer stay fresh?

Use several bags if you want to increase contact. Surface area is what they say.

From what I understand, leaving leaf hops too long can give grassy flavours but never had it. I will go with the hops being the problem but that extended cold conditioning should help. Thanks all

Tasted one last night after starting thread and that off flavour, while not gone, was definitely less. So maybe it will condition away. Just to clarify, you were using pellets?

Absolutely!

Beware oxygen pickup as the beer is most likely filtered and will have no yeast to mop it up. Tried a Fischer once because someone I knew swore by them. Told him I tried one and it was so so. He said if I only had one I wasn't really trying. So another night I had a few and actually not bad...

I agree. Give it a stir to get the yeast back in action and let them finish the job.

Started home brewing again recently and have done three 10L batches. The first went fine. But the second two I used pellets instead of whole hops. I am getting a strange "grassy" flavour from them. I am not sure how other homebrewers handle pellets. I chilled before bottling to drop them out...

Have a look at the top of the foam. If there are little bits of gunk in it then there is probably some carry over of bits that have been separated. Otherwise, probably fine. My guess from the picture, and it is just a guess, is that there is excess yeast growth because of over oxygenation but...

That is kind of my point, what counts as a good clean? What will get rid of fats and oils and other things not normally associated with brewing?

So I bought a dedicated brew kettle for my home brew. Unfortunately, it being shaped rather like a pot, some non-brewer thought it would be a good idea to use it for cooking in! As I do not want fats and what not getting into my beers I am at a loss of what to do. Should I just buy a new pot...

I am wondering if anyone knows whether leaving the lid on with DME or LME is as serious as doing so with grain. I am hoping to restart home brewing but dont want to alienate everyone I live with my steaming up the kitchen so work arounds are welcome.

Short answer no. I know what is added to casks but maybe not the most practicle at the home brew level. There has been plenty of good advice on this post. Get a good rolling boil, check the dosage of the irish moss, and maybe try something downstream like the gelatin mentioned.

Thanks. I should have said the other but I am not too hot on Farhrenheit, pardon the pun. In Celcius, above 72 is asking for astringency and other nasties. My conversion software said 168F is above that.

Perfect advice.

This is true but... If you look a plastic bottle of water you will see the biggest ingredient is a bicarbonate. You will also notice a best before date. Wait. Water going off? :wha::wha::wha: What is happening is the container is degrading. The bicarbonate is to there to raise the pH i.e...

How about reward in advance :twisted:

To the best of my knowledge silcon tubing should be heat resistant, i.e. should not act the way you describe. What you described is exactly how I would have tried. Either we are both wrong, or that is not silicone or not the right silicone tubing. Seems a strange design on the hlt. I thought my...

If you are lazy like me you can just rehydrate the yeast but as said starter is the way to go.

Not sure what you expect to achieve from the 154. Seems both a bit redundant and a tad to high.