Recent Replies

Hi guys I put my first brew down and am at the clarification stage. I ensured gas pressure was set higher than keg pressure but when I connected the gas the agent did not transfer. The cylinder however was pressurised and when I pushed the release valve on the black connection plug no liquid came […]

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Author: benleongnz     3 months ago

As far as I know, the BrewKeg 10 is completely build from Stainless Steel, Apart from the Lid, Handle and Seals, parts of the VPRV, Dip-Tube and Sediment Bottle.

Author: Nolan     3 months ago

Just something to add – I had a similar problem with a IPA fresh wort kit that I had vigorously oxygenated before fermentation compared with another that I didn’t. Just mentioning it as obviously that can also be a factor.

Author: gwpetrie     3 months ago

Thanks. So it seems I have it about right now. It’s a fascinating subject; brewing. Lots to learn!

Author: gwpetrie     3 months ago

Hi Can you send me these instructions too? Regards Ivan

Author: ivan     4 months ago etc.

Author: Nolan     4 months ago

According to a dissertation writing service, The Robobrew is an electric all-in-one eBIAB system. It allows you to brew the complexity of all-grain batches with the simplicity of electric heat/control in a single vessel system. There is a wide variety of these systems out on the market to choose from. Robobrew aims to be in […]

Author:     4 months ago

Thanks mate. It make sense. The beer certainly does change. Thanks for the advice. Cheers

Author: shaneg     5 months ago

I keep mine @ 14-15psi or 1bar and get good pours with nice carbonation. What pressure are you using?

Author: Mike Pynenburg     6 months ago

I have completed first stage of clarification and now the sediment bottle is full. Do I remove it empty it and refill with beer using beer tap?

Author: brad_wills     7 months ago

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Author: LloydGarvin     7 months ago

Stone’s Ginger Wine – Created by adding a splash of ginger wine to a glass of whisky – Should be a delicious drink by itself… Though have never tried it. Add, whatever you like to your BrewKeg, Herbs, Chillies, Coffee, Coconut-Chips, Ginger-Wine etc. As long as you like the taste, do it.

Author: Nolan     8 months ago

I used to mash 200gms of wheat malt when doing the lager. Helped get a bigger head. cheers

Author: brendos     8 months ago

I am a chemical engineer. we had a small topic on beer manufacturing. But forgot everything. If anyone has a good understanding please share. By the way, I have a construction company Kerala, I am also expanding my business to some other fields as well. so I am thinking why not beer manufacture?

Author: trianglehomez123     9 months ago

Hi Daniel, only saw your post today – not receiving notifications any longer, for some reason. I have a brewmaster (23ltrs). Reason why I boiled the wort (LME+DME) just to try a hybrid brew of sorts. On all grains the wort is boiled and I thought it maybe would integrate the flavours more. Couldn’t say […]

Author: sanco     9 months ago

All good advice and pretty much my standard process. About my 40th brew with this, and about 1/2 and 1/2 kit/all-grain. Last two brews the only ones to do this. I’ve had crystal clear beers consistently previously. I’ll do another brew, and see where I get to. I’m suspected way overcarbed, but that’s not consistent […]

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Author: himanshuarya9162     10 months ago

Hi Phil I have seen all grain recipes using vanilla beans halved and put in with the beer. Usually 2-3 beans for 20L. I think you should soak in vodka first to sanitise,scrap the gunky bit out first. Hopefully someone can chime in that has used before Cheers

Author: brendos     10 months ago

If fermenting-temperature (depending on beer-style) and -pressure settings are correct…. Your beer will be ready when returning from holidays. Lager: about 12º to 15º C – Ale: about 18º to 20º C – pressure about 15 PSI or slightly lower. These setting will make sure your beer won’t overflow during fermentation. Hopefully 🙂

Author: Nolan     10 months ago