I pre bake a i am in a normal oven cranked up to full. i have a stone in there to retain heat but preheat a terracotta pizza "plate" a well that i bake off the dough on for a bit, wip out chuck on the yummy stuff and back in to cook
cool weather may have slowed your bottle fermentation
back in the day my bottler GB took a while to get fizzy when it was cooler temps
did you put sugar in each bottle ?
what size bottles and how much sugar each when bottling ?
i used to make heaps, the friday night crew would come over and...
if you not fussy capalaba produce sell 2nd hand feed sacks for 10 for $3
some are more like a plastic bag some are the grain sack style
call b4 you go in to check they have some
ahh i thought it might be just flushing with c02
i have been flushing my drinking keg with co2 by just giving them a quick blast of gas to maybe push out the 02
years back i saw a skip full of 30's at the local scrapper yard.... made me sad :question:
they were import keg from OS and to many $$$$ to send back empty
you should try to run them from 2 diff circuits if possible not from one double power point
that 4800w from the one point is a lot of draw = may be over heating up wires = risk
i often quicken my boil using 2x 2400 but from 2 circuits but boil on 1 x 2400
i reckon my beer is way better since i started pressure fermenting "better hop forward ales"
i got no idea if i have suddenly turned into a better brewer = unlikely or it is the pressure fermenting = more likely
IMO a big part of it may be the more closed less O2 brewing system it creates in...
you can use it to dispense beer = very cheap co2 cylinder great for backup or just starting
some fire ex-cylinders let you screw a reg straight on OP will confirm if this one does
yeah kegs are the go...
IMO 1st you should consider a fermenting fridge, temp control increases the quality of the beer as well.
maybe just get some smaller bottles and give that a try 1st = cheap option