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Hi @devoutharpist and WEAL, am keen to understand the theory here. Is it that at a higher pressure, more of the gas that will be absorbed is CO2, meaning despite the same overall amount of O2 less can be absorbed? Or at a higher pressure, gases will stratify more and the O2 is more likely to...

When you have the pressure kit, apply a small amount of pressure, draw sample through the liquid out post. When you don’t, siphon/wine thief I guess

Hi WEAL, to turn the question around, what are the benefits of fermenting at 2 PSI vs no pressure?

400mm across by 805 high. From KL website: http://www.kegland.com.au/media/images/FermZilla_27l_edges.svg

From a width perspective, if you can fit in a full size keg you should be right. My guess is that height would need to be a bit bigger than a keg... You’d want a pretty big bar fridge!

I feel guilty saying this, but the Fermzilla was a bit of an impulse buy for me. Had decided to go with the Guten fermenter, but it was out of stock. Happened to be looking at this forum when news broke, I managed to get one first release. Am quite happy with it so far! (And before anyone...

Plus new 19l kegs need to complete with second hand ones. Hard to find 2nd hand mini-kegs. (Meaning they are more expensive new, but better resale value.)

15% off eBay Plus this weekend (code PLUSWKND). TripleJ and Cheaky Peak have stuff on eBay Plus...

Another +1 for an affordable Spike equivalent (maybe <$300 for 30l including tri clover fittings... not sure if this is doable!) More immediately, Fermcap or some sort of anti-foam agent...

One of many possibilities tbh! Could also be hydrometer calibration being off... One gravity stops dropping, yeast still work of flavour a bit, so maybe a couple more days then bottle

What yeast did you use? Just the one attached to the can? If it was a bit old/stored warm, there might not have been enough healthy yeast to get it any lower... If you used a different type of yeast, could be a strain that only consumes ~70% of the sugars (the characteristics of yeast can differ...

To answer the question directly... Most of the breweries I’ve seen have four vessels: mash tun, lauter tun, boil kettle and hot liquor tank. Haven’t heard of a lauter tun at the home brew level, most mash and lauter in the same vessel. But yes, agree with others, you should look all this...

Thanks @KegLand-com-au

Will definitely be getting one of these when back in stock. Well played Keg King. Timed this perfectly for the disillusioned punters waiting for the mythical Fermzilla...

I was under the impression that high temp tolerance was one of the key selling points of the Fermzilla. @KegLand-com-au can you outline the advantages of the Fermzilla model available in a few weeks vs the fermentasauras gen 1?

Yes would love one!

Reckon you’d be able to attach a gas post easily through the hole for the airlock? Not interested in pressure fermenting but want to be able to do oxygen-free transfers...

Hey KegLand, would it be easy enough to bypass the circuit board for the 65l digiboil to make it a very simple urn with no temp control, just switching the elements on and off? (Let’s call it an analog boil, or anaboil.) For use with my (almost completed) craftbeer pi controller. Would be a...

Thanks @Muzzaguzza. DIN rail is connected to the back plate, would be easier to earth that... would that be sufficient?

KegLand has malt pipes on their website now for $40. https://www.kegland.com.au/brewzilla-35l-replacement-malt-pipe.html But costs add up when you add on screens, handle, etc.