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Hi everyone, Thought I would see what interest there would be for Perlick taps/faucets only or as a combo with 4" shank, either in chrome or stainless steel (SS). If I can get enough who are interested, I will ship these from the US where I am working at the moment, to my home in Brisbane and...

Check this out to answer your questions http://www.howtobrew.com/section3/chapter16-4.html Have fun

The key to a HERMS is to have an external heat exchange unit (the smallest pot/vessel with 2400W element with as much copper tubing in as you can stuff). This is only if you are intending on doing fast temperature ramping, this also controls the temperature control better due to faster...

Thanks for that info. I found that topic. Will put the temp probe into container of water to create that buffer effect against air temp swing. The freezer is cycling 10 mins on 10 mins off at the moment and it's driving me mad.

The freezer temperature increases at 3 degrees C in 7 mins. I've put a couple more kegs just full of water to increase the cold mass and redure the air space which I'm hoping should help to maintain the temperature better. I have moved the temp probe to between 2 kegs and closer to the bottom...

I've just recently converted a chest freezer and installed a computer fan to circulate the air. I was wondering where people are generally placing the temp probe from their digi controllers and where have they mounted their fans and whether it is blowing or sucking the air. I've noticed a big...

I decided not to go down the air compressor direction for aeration for reasons mentioned on past posts and after talking to Ross from CraftBrewer he easily talkedme into buying the can of oxygen, regulator and aeration stone setup they sell for about $70-80. A can lasts around 30 batches and...

Just read the 'Rolling' technique, sounds interesting, may try it but with the lid I made as the bubbles of CO2 will be much smaller. I will try the rolling method on 2 different kegs, one with the lid and one using the down tube and compare, should be an interesting comparison to try.

I used something pointy to press down the 'GAS IN' valve to burp or release the pressure to remove the lid.

I guess I just enjoy making things. I was impressed how well it worked with no effort involved. Will carbonate as normal most of the time but it's nice to have on hand when needed. I can see how it's not needed by most but thought some may be interested in the idea. If you have the pieces...

I've been told by Ross of CraftBrewer that the carbonation stones block very easily from wort/beer if the flow of CO2 / air/ pure oxygen is stopped and the wort/beer allowed to seap into the stone which is what would happen if one was attached to the gas in tube of a keg I would imagine. And...

I turned the pressure up to 250 kpa and it handled it fine. The carbonation stone allows the CO2 to dissolve into the beer quicker as the bobbles from the stone are much much smaller than that coming from the down tube of the keg, therefore carbonating much quicker. Which is handy when you...

I put this together late last night and put it into my yet to be carbonated APA. I woke up 4.5 hrs later and checked the carbonation of the beer, just about perfect. I'd say another half hour it would have been just right. I was looking at buying one of craft brewers keg carbonation lids but...

I've come to the conclusion that with the beers I've had trouble fermenting out fully it has been due to not aerating it enough, sparving the yeast of oxygen to do their thing. Especially tricky for massive belgiums or any other high OG beer. Just shaking the fermenter doesn't seem to be...

You can work it out by positioning your grain mill's handle in the 12 o'clock position. load you grain hopper with some grain, enough to simulate a full hopper. Attach a fish weighing scale to the handle of the grain mill. Pull the fish scale and see how much force it take to start turning...

I realise now that the fermentation temp was too low. I left it out of the fridge after giving it a gentle stir. I put it back into the fridge when I got home from work, it was reading 22C, better. I've bumped the fridge up to 26C so we'll see, hopefully that will kick the yeast off and they...

I made a White labs abbey ale yeast Starter. Fermented at 20C but sitting at 18C at the moment. May take your suggestions and raise the temp, to around 24C and give it a stir and see if it helps. I'll post the receipe to tomorrow. Did the champaign yeast flavour it and if so how was it? Deus like?

3 weeks on and my strong dark Belgium ale is still slowly bubbling but somehow going no where. It's at 1.040 from 1.096. I mashed at far too high a temperature, around 69C, which seemed a good idea at the time until after I'd finished and thought, why did I do that? 1.75kg of sugar in 7 kg of...

On the ECC website they have a demo link - http://forum.embeddedcontrolconcepts.com/v...hp?f=4&t=48