Justin

I leave it in keg for 3 weeks at cold crash in the dark, that usually does the trick or you can bottle aad do same thing as long as it is cold.

Not sure why you fermzilla is leaking gas, are you over tightening it, that is usually the problem

https://www.brewersfriend.com/water-chemistry/

Equipment: Grainfather Connect 220v Bluetooth modded with cam locks and robobrew bottom filter disc, Grainfather Sparge Kettle with added metal tap through to tube and copper sparge ring via tube connector , 2 Plastic Carboys and Fermzilla allrounder with pressure kit and 25l Fermzilla with pressure kit. 2 19l kegs with co2 canister and sodastream connections and type a connector and mini bulb connector . Magnetic stirrer with 3l and 250 ml flasks, 3l for yeast starter, 250ml for Irish moss prep, co2 bottle, tapcooler counter pressure tap for glass bottles and carbonation cap and tube for pet bottles Water supply: through garage wall to hose and tap installed, for cleaning and cooler not water for beer. Connected to out side tap via expander hose on brew day, Brew water via ro and added profile chemicals depending on brew water profile required Ferment fridge: 2* larder fridges, Fermzilla v2 with stand in one with dry hop tap connection, Fermzilla all rounder with stand in another Drain: waste pipe out of horse trough with sink plug that I installed with runs through 1 1/2 inch white waste pipe out to front to garage door onto driveway, There is small incline out of garage which helps. I can uninstall waste pipe when not brewing so only connected on brew days Dreaming: Bigger brew area, Tower set up for the Grainfather, cooler and sparge kettle to save space. Under counter kegerator Drinking: Bottles/Keg Conditioning: Racked Secondary: Fermenting: Planning: Next brew Day: Bottles: German Pilsner Hobgoblin Bitter clone Raspberry and Cranberry Turbo Cider Black Beer of Christmas FB Group swaps Brewdog Advent Calendar ACB Christmas swap beers Raspberry and Lime Mangroves Jack kit cider Czech Pilsner ACB v WoRCs Competition beer Shadow of the Beast clone Short and Shoddy Mild mk II Spring Beer SMASH Cascade DoppleBock to lay down for a year . Dogbolter

I never open whilst fermenting. In fact i use pressure fermenting now. I am really a patient with brewing and fermenting, all my beers have come out really well this year, I am getting good reviews

Hop oils in krasuen?, without knowing full brew schedule you did it is not easy to understand. I think leave it and do not open up lid until it has finished fermenting. Rack it off and leave a few days and then have a taste, if not taste of infection, prime bottle or keg, condition drink. It might just be krausen residue that has not dried out... Malt extract I do not know as do not use it but it could just be as a result of that, go with it mate,

More smoked salmon for me. Butterfly turkey sous vide. Off to the butcher later and thinking I will put beef joint wsm with smartfire on for cold cuts next week. I must try out the tip top for the kettle sometime, gathering dust....

Amazing deal, I would buy but with two of us it is not suitable....

Plenty of recipe kits on malt milller for example.

I find the pressure really helps to clear the beer clarity and also easier to bottle and keg as closed transfers, eliminates risk of introducing oxygen so lasts longer and less risk of funky flavours. Less mess too

Nice, fancy a swap mate? Got a german pilsner and a hobgoblin clone

You can make a pocket out of foil. Put 1/3rd cup of pellets in seal and pierce small hole in foil parcel to let smoke out of it. That will give you a initial smoke. Not too strong but good flavour.

Masterbuilt 1050 £200. Prosmoke

Welcome Amy.

Masterbiilt 1050 on prosmoke website 200 quid...what a deal. Too good to be true?

Wades bacon making kit is the dogs dodas. It is the one I use.

maybe a cap of some sort on top with smaller opening to allow the smoke to draw but not let drizzle and rain in Also to keep the temp around 20c when doing salmon? How do you do that. For example, I use black ceramic bulb attached to a pid controller(inkbird) dialled into 20c. I put this inside my wsm alongside the pro q maze

big arse?

Bottled hobgoblin yesterday, coming out perfect. German Pilsner next weekend from ro water.

what yeast do you use mate? or do you leave it open for wild yeast? I do apple juice from concentrate apple juice (Morrisons one is best i find, it is also one of the cheapest) for turbo cider, add flavourings syrup etc, strong team solution and medium cider yeast. Always makes a strong cider that is devious. I like the rhubarb and ginger one but also cranberry and raspberry Not had the camera treatment (good luck with that) but did have medical last week that involved a cold finger up the jacksy.

https://www.woodsmokeforum.uk/forum/319-weber-users/

Welcome to the forum, I was having a discussion on wsm tips with Scottish New Start yesterday. You might find that intresting

Water put in as boiling for 120c. Minion set up on coals. Top vent very dlightly open or closed and bottom vents closed. Smartfire or whatever will keep it gokng fine. Any hotter I would go sand. If you are worried use sand or hot rocks. It mskes little difference. Man and Fire or automation. That is why I have a weber kettle too! But adjusting vents on a wsm depending on wind and sunshine does not seem very man fire to me. Check out the smartfire thread on forum loads of advice there and it is possible to get a discount. Bbq guru I do not know. Smartfire is bluetooth and wifi control. Of course if you can set it up right and it works right that for me is man bbq world and now you have more time to makes sauces, sides, bread, dessert etc for a feast. I also do cold smoking in it like salmon, bacon cheese etc...i have done loads of posts on those here on the forum.