I guess this would do the job: http://www.angelhomebrew.co.uk/en/kegging/209-2-way-gas-splitter-manifold.html and is much cheaper :) Am I right in thinking the pressure would need to be the same for both?

I've been brewing and bottling for about 4 years and want to move to kegging. I'm looking to convert a fridge into a kegerator and eventually have a two tap (or faucet for my US brothers!) tower. I've seen regulators with two gas outputs to run of one gas cylinder - but these are proving...

Thanks for the responses. I'm a bit overwhelmed - i posted at midnight in the UK and woke up to 8 replies!! I know I'm lucky with my cellar temperature. I'll take the advice of a little extra heat at the end of fermentation, I usually do that the other way round - start with the heat belt...

I'm weighing up my options for temperature control for fermentation. I ferment in my cellar which is a steady temperature , but around 60 degrees f. I have a heating belt, but I'm looking to be more accurate with controlling the temperature. A brewing friend of mine uses an aquarium heater...

Just to let you all know - because I know you can't wait - I ended up adding 2 tsp of Gypsum and 2 tsp of Calcium Chloride and achieved a pH of 5.3 on my wort! Happy days! :mrgreen:

I know this has probably been covered, but.... I have always used VWP to sanitise my equipment (without problem!) but having read/seen so much about StarSan, I thought I'd give it a go. I used it for the first time on my last brew on Friday. It was really odd putting beer into a container...

I've had free time this week and a chance to read up. Seems, as I'm preferring light to amber beers, that my water is pretty good for brewing (as NosyBear said). But got to watch the pH levels of the wort (as NosyBear said)- which I can balance with crystal or roasted malt. Got my pH strips...

OMB and NosyBear - thanks for that. With little to no chemical background - I feel like I muddle through a lot of the text I read. With a "drip drip drip" approach, I'm hoping to grasp a better understanding and will persist with reading. Palmer has been the guide for me - I started by...

Thanks NosyBear. This is the first use of a Water Treatment Calculator for me - so very much experimental stage. I read about water chemistry, target ranges and the affects the additions have on your beer and set my targets accordingly - I used the calculator to figure out what I needed to add...

Looked at the above - the formatting is awful! Redone here - hopefully a little better?? My Source water is: Ca+2 = 8 Mg+2 = 1 SO4-2 = 8 Na+ = 6 Cl- = 1 HCO3- = 12 My target (for a Amber EPA) is: Ca+2 = 100 Mg+2 = 20 Na+ = 20 Cl- = 30 SO4-2...

This is my first post - 2 years into brewing. Loving it!! I've read much about water treatment and want to give this a shot. So this is my understanding - with a question at the end. My Source water is: Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity pH 8 1 6 1 8 1 0 (CaCO3) 7.36 My target...