Recent content by Hermies

Your lid is not on tight enough as the Co2 is escaping from between the seal of the lid and the fermenter barrel. If there is Krausen on the top its fermenting. Try not open the fermenter as it could start an infection. Patience grasshopper.

Put me in please.

Hey razz nice one. I have 45lt of Heff, 23lt of Belgian pale in a cube and 23lt of pale hopped with Victoria flowers both waiting on the sideline for fermenting. 23lt of Heff is for the 50th anniversary of Melbourne Brewers club dinner.

What no mention of the collapsible brew stand that helped you cobble together your 3V system oh and the mash tun. Cheap arse alright;)

I have had similar problems over the last few brews and I am very particular about sanitising especially the cold side. I capitulated a few weeks ago and purchased two more fermenters. Although the beer is very young I don't have any off flavours. Cross the fingers.

Go to an Auto shop with the lid. It looks like an O ring they will be able to help you out.

Typical what you got it for less than your cubby

I purchased a Mega Jet burner from BCF a few years ago the cost back then was $149 and then found the same product online last year for $100 and have never looked back they pump out 85,300 BTU's that's enough to boil any size pot. The original name the yanks called them was a Nasa Burner for...

I would love to win this thank you Inkbird

Sorry for the late reply . There are a few areas where you can place the probe you just have to find the place that suites you best. My preference is to place the probe against the side wall of the fermenter with a piece of yoga mat or styrofoam over the probe and then I tape it directly to the...

Well the yeast is not really a lager yeast and that is why the the instructions read ferment at 20 - 24 degrees which will make it ferment out in a week. Sure it will make beer but it wont taste like a beer that you know of. Recommended temp for a " Feaux Lager yeast " around 18* C. If you...

what about a kit and a kilo would that win a prize in a beer comp ?

Sanitising really doesn't matter too much pre fermentation as the boil will kill most bacteria and as Coalminer said" Camphor Laurel is mildly toxic to humans".

Same problem

I have a little over 3mtr of copper in my 7.6 lt pot and I can raise the temp a degree a minute using a 2400W element . I do start with cold water which is around the 20*C mark and it takes around 45min to get up temp mash temp and I have no problems holding the temps . Mind you my probe is on...