Recent content by Bugglz

Haha I know right, I would keep them but theres just no space at the new place for them

Some pics

If anyone is interested I have a heap of glass bottles boxed up, bottles range from 330ml to 750ml and in between, have approximately 100, each bottle is different as they have been collected over the last few years. Would make a great addition to a collection or to brew in as most of them are...

At 170 lts how quickly would you be able to heat the mash with heated water via the jacked? Would take a while i think. Would be great for holding temperature, but not so sure about raising it, unless you hooked it up to a boiler and ran steam through it?

Does anyone know what temp this is rated to? Looking for a new kettle to chiller pump.

So basically as long as there is a rolling boil I'm safe. i was worried that the wort on top of the element would be 'rolling' and boiling while the wort in the area under the element wouldn't be completely mixed in.

In that case it falls into the dumb question category :P, Cheers :)

This is probably a dumb question, but for all you guys who have electric kettles, do you get cold areas under the element or does the rolling boil even everything out? I have a 2400w element in my HLT and have to recirculate the water in it to keep it at a constant temp as the water under the...

If its not too late... 1. Cocko - 1x JW Ale, Wey Caramunich II (Split with Spiesy and Adamski29) 2. Camo6 - 1x wey pils, 1x wey munich I, 1x briess pale, 1x JW wheat malt (halved with breakbeer), 3. Wolfman - 1 x Simpson GP, 1 x Simpson MO, 1 x JW Trad Ale, 1 x JW Pils, 1x Best Kolsch 4. mxd...

I used to use this method as well, but I found the 'mini cubes' I was using would warp with the heat of the hot wort and I was worried about chemicals from the plastic leaching into the beer.

Here is my baby, two years in the making! Still have to make a mash return manifold and mount the control box and heat exchanger properly, but you get the idea.

You can add me to the waiting list too!

I have a Nitro set up (Haven't used it in almost three years :-O ) but all I use to do was Carb the beer up to just over 1 volume with straight CO2, then hook it up to the 70/30 nitro mix and push it at about 350KPA out of a tap with a stout restrictor, also you want your beer line to be as...

I use to have them on my rig, maybe I had a shoddy brand but they would constantly leak or suck air! I have only just got rid of them and have 10 pairs of cam lock fitting on their way as we speak! :icon_chickcheers:

No as it is sugar, not alcohol that is being concentrated. If the wine was fermented and then the water frozen off (freeze distilling) it would be illegal.