Haven't used rye yet, but any of my recipes with wheat in them also build up on the element of the crown urn. I now use my plastic paddle to scrape the element after mashout.
I find my refractometer nearly impossible to read under light from a flouro or a bulb. Are you using natural light? And as crowmanz has said, I need to move around a bit to get the right angle of light to get a clear line.
Here is a pic from a bloke from another forum with a dodgy stc1000. Was sold as a 220v unit but if you look close, it's only rated to 110v! No wonder it let the smoke out.
The few I was involved in, we were never told what products we could supply. We were lucky enough to have a butcher and an owner of a few IGA's, so we sourced our products through them.
I was treasurer of a club a couple of years ago, bunnings/masters don't dictate the sausage sizzle rules. They offer you guidelines to maximise your profits but you decide how to run it. You must be an incorporated association/not for profit organisation. The wait list to run one is usually...
Hi Spiesy, what is temp range settings on the controller?
I bought off gumtree an early model series 3 off gumtree and it wouldn't get below around 7 degrees. The temp settings from memory was 4 to 10 degrees, or something like that. Under advice from my LHBS, I replaced the conrol circuit board...
Sooo many variables. But theoretically, onced kegged and burped, should last indefinitely in the fridge. Certain styles such as IPA's will fade of course.