Jim's Beer Kit

That’s exactly the way I’ve been operating for years. As the beer wasn’t ready to drink I wasn’t pouring beer. So was unaware of the excess pressure. I added too much by accident and wasn’t over concerned about doing so, expecting the prv to save me if it was too pressurised. It only has to happen o...

I have just lost 23lts of beer. The pressure was too high and the tap failed on my budget pb. All over my garage floor !! And it was starting to taste lovely too. I’ve been using the cheaper pb’s along side my king keg for years. The elastic band pressure relief valve has always worked. As, in the p...

Well I decide to prime in the end. Warming up as we speak. Wish I hadn’t sat it in my porch on the coldest night of the year. It’s taken hours to rise it 5 degrees. Anyway thanks for replies. Best to stick to what’s been the way for years and prime. Still not totally sure why. One day I will skip pr...

Thanks for the reply Jim. What I’m struggling to get my head around is...

if my beer is going flat after a few days and I have to inject co2 to get the beer to flow then why bother priming at all and just inject co2 from the day I rack to the barrel.

I usually prime my barrels with a low amount of sugar. Say 50-60 grams for about 25litres. So the barrel never gets too pressurised. I have to inject co2 quite soon after drinking a few pints just to get it to come out. I get a nice head because of the pressure and the tap. There’s no bubbles in the...

[quote=chastuck post_id=840650 time=1547756328 user_id=10715] The breakdown of CRS/AMS is as follows: 100ml CRS is: • 79.2ml water • 15.6ml hydrochloric acid, • 5.2ml sulphuric acid • giving 64.76 ppm Cl+ & 88.57 ppm SO4+ per 1ml/L For comparison, the acid strength is approximately 20%. However, you...

Ah ok. That makes sense. I'll compare the results to G Wheelers calculator or even message Martin.

I just donated for brunwater so I could use the spread sheet for cms (ams) acid addition instead of lactic (as I have been doing before).

The spread sheet asks for the acid strength of cms (ams) as a %.

I can find out what i should enter in this box.

Anyone have a clue?

[quote=IPA post_id=838955 time=1542180699 user_id=9129] Looks like limescale to me. Thats what you are trying to get rid of by boiling [/quote] I thought it was chalk. There’s a good layer at the bottom of the kettle. Suppose the limescale doesn’t sink. [quote=orlando post_id=838957 time=1542180985 ...

Hi. Would appreciate your thoughts on this. I have hard water. 228 CaCO3 To reduce this alkalinity I prefer to boil my water the night before rather than adding too much lactic acid. I use Bru'n Water as my addition calculator. So i syphon off the cooled water leaving behind the chalk. I typical red...