Recent content by Tim F

Wow nice one, cheers for the info - may just look at that if I can solve the problem of getting it there too.

Legend, cheers!

Someone posted this a while ago, not sure on pricing/availability but worth a look? http://www.grapeworks.com.au/winery-equipm...ermentabag.html How much did the bottling cost out of interest?

Cheers but I'm trying to find a larger thread size eg not allthread - it is for a little fruit press and that fine thread will mean lots of turns to compress the fruit!

On a related note does anyone know of anywhere in Australia that sells larger thread sizes? I'm looking for acme thread in around M20 size, stainless.

I was told never to use solder for mains wiring - you should always use the screw in push connectors as solder can get hot enough to melt with 240V in some circumstances. Dunno if that's 100% correct but worth mentioning :)

Looks good! I made a pretty similar setup. The only problem with the design is depending on grain bed thickness and grain type the pump will sometimes empty the outer pot of liquid faster than it can drain out of the mash pot, so the pump eventually runs dry unless you are there to throttle it...

What's your technique for the turbo oven? I tried one in mine once but the base drooped through the grill and didn't cook.

I'll need to add a fair bit of acid to this to get it balanced before bottling. Wouldn't usually use an acid blend but maybe it's called for here to avoid unbalancing with too much tartaric - any opinions?

I checked TA tonight before I pitched the yeast and it is only 4.5g/l - titrated twice because that is much lower than I thought it would be. pH was 3.42 and SG 1.128. I guess that's maybe a disadvantage of freezing the juice compared to a method like semi drying or botrytis where you are...

When you say you roll your dough out on the peel, do you mean you actually shape it by rolling it out with a pin on the peel? If so you would be better off shaping your pizza on a counter, other board etc (preferably by stretching and pressing than rolling, got some pics of how I shape the base...

I know, we offered him more but that's all he took. Don't know what the story is, just oversupply?

Cheers, I might press it then and if no change in a couple more days try a different yeast.

Yeah they are awesome hey - I found one that goes up to 40 brix on ebay for the same price :)

I've been having problems with very slow/stuck fermentation on this one. Started out fine dropping approx 8-10 gravity points per day for about 8 days, then it slowed pretty quickly to a few points per day then almost nothing. It is sitting at 1.022/3 degrees Be. The cap temperature has...