Home brew? Homebrew? Winemaking

I've used priming sugar in kegs, it does work but I still found that you need a bit of CO2 still to make sure the keg is airtight at the start before the secondary ferment happens.

Some people stick a spunding valve on to make sure you don't overcarbonate.

Just kegged our first NEIPA. Had a cheeky try and it’s not too bad, lost a lot of the unpleasant flavours that the sample before dry hoping had. It’s dead flat though. Do I need to shake the kegs to carbonate the beer? Or will it do it of its own account now it’s in the kegs with the co2?

A little bit of carbonation has transformed the NEIPA from undrinkable ditchwater to something I’m pretty with. Needs a bit more carbonation and it’s darker than we hoped but otherwise a decent first home brew

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something I’m pretty with

Well, that's the first time I've heard of cosmetic beer.

I think if you saw my face sober and then drank a few pints of this 7.2% beer and looked again you would completely understand what I mean

Ah, I imagine you must have road-tested this with a mirror, then. :)

How else do you drink beer if it’s not solo in front of a mirror?!?

Brew day didn’t go too well. Woke up to this. Flooded. 30kg of malt gone.

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Bad luck, hope there isn't too much other damage?

A lot more cleaning than I wanted to do but means I’ll probably have a very thorough sterilisation before I set up.

Ouch!

Shit news. :(

Something positive at least.....

Kinnell! Was that from the London rain?

The floods that hit Luxembourg, Germany, Belgium and the Netherlands. Caught the edge of one of the breeches. Nothing too bad, just a load of mess.

Oh no! Sorry to hear it😭😱

If you are in London, I’ve just talked myself into a 30kg grain order from Geterbrewed which I am happy to share!

Part of my grain bill is destined for some Belgian beers, which I was thinking of doing from essentially the same mash with a “parti-gyle” technique as I want something stronger like a dubbel as well as something like a small beer or patersbier (I know they aren’t the same but I am doubtful I will get a high enough OG from the second runnings/sparge for a proper patersbier which I understand is > 1.04).
Anyways does anyone have experience with this method/technique (I only just learned the name but vaguely knew it was a thing…), especially with Belgian beers?

FWIW this is some of the inspiration for the idea of doing parti gyle on Belgian beers- and yes, I am thinking of actually doing tripel, dubbel and patersbier (not that I have space/appetite for it all!)😬

This is really interesting I hadn't heard of this, I've brewed a Patersbier a few times, and have mainly been doing Belgian style beers this year.

I dont reckon I'd get enough out of the second runnings either, but I'm tempted to give it a go, nothing to lose except time!

, I’ve just talked myself into a 30kg grain order from Geterbrewed

Not particularly happy with them at the moment.

1. Still waiting for a piece of kit I ordered in February.

2. Ingredients I ordered on Monday evening got missed in processing and now won't be delivered until Monday next week. So my Sunday brewday is now literally finding enough hops and a spare yeast pack to make something.

Meh. Still, necessity is the mother of invention.

Anyone want a free hop spider? 35cm tall 15cm dia.

Collection only, palmers green N13 let me know :)

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yes please - would love the hop spider! will DM @On1

@Mr_Sworld - surprisingly, I have already received my GetErBrewed order, and all seems to be in order, which is a good change from my last order.

They sent me 500g of various hops as a 'we're sorry' gesture for free, so I've forgiven them now.

Waiting on malt to arrive so sorted out the keezer. I’ll need to redo the collar eventually as it was a bit of an incremental dev process with various parts fouling the lid but it’ll do for now.

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Impressive setup 👍

Brew day yesterday with a Belgian parti-gyle - was going to do three successive beers, but 2 was plenty of work (and I got a late start on brew day), so I have a Tripel with OG 1.070 (17L) and a Dubbel at 1.054 (26L) - the Dubbel has in fact had a more diverse grain bill added with some darker grains like Rye and toasted Dark Munich but still isn't very dark, but I am not sure if that's just because I added white sugar rather than Dark Candi.
If anyone wants any spent grains, please let me know, as I have lots more than I can use in my bread/granola for the next few months, and I will be going to Wests beers tonight so can meet up most places west-ish...