This is the site I went to, plans are dirt cheap, if you go the Masterly Tall Oven you only need to cut 2 bricks.: Wood pizza oven Building wood burning brick bread ovens
There are hundreds of testimonials to browse and feed the imagination.
I use dry enzymes, less than $3.00 per 23 litre ferment, also a product called DETAZYME AMG from Hoppy Days does the same job. I consistently achieve attenuation around 99%
You can also try putting Food Grade Grease on your post every few months, you don't need much, prevents O rings from dry out. I use on both the in & out posts. Fittings are easy to remove & replace.
I buy Safale-05 in a 500g block and store it in the freezer, I use 9.5grms in a 20lt wort, I let it come to room temp & then toss it in the wort, nothing else and never had it fail.
I had the 35 zilla, then up graded to the 65 zilla. Best thihg I ever done. If you want temp control for fermetor fridge go to Kegland for the temp controller, thst little black box is perfect.
I have scotch & dry & gin & tonic on tape. the dry & tonic is allready carbed, so just need the pressure to pour. If you make your own soda water, force carb @ 30 psi, rolling the keg bake & forth on the floor for 15mins. Done
Just follow the directions on the can, add sugars in hot water with wort kit, stir well top up with cold water, pitch yeast. Follow the directions on the can!!
G'day DJ,
I have 15amp power supply to my shed, I have a Brewzilla 65 which requires a 15amp power supply.
I make 40lt batches into fermentors, that fills 2x19lt kegs. Same cleaning involved with 35lt & 65lt.