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I’d get it in a heartbeat if you were in Sydney

Is it a recipe issue? E.g. have you entered into Brewfather a sugar addition during the boil?

Welcome to the forum Zagreus

That’s the phosphoric acid, brand doesn’t matter. Pros: non-foaming and can be used for pH adjustment Cons: doesn’t have a surfactant so need to make sure you clean extra well. Personally I don’t have a sanitation step as part of my keg washing, instead I fill with starsan solution and...

Agree it’s important to get a bung-less cube. Have you tried a full volume mash (or close to full vol)? If you don’t have the means to do a proper sparge (it’s hard to when using a bag) this will help your efficiency a lot. That’s what I usually do when using my digiboil, that way sparging...

As long as you want the pump to stop at a desired temp, the inkbird will do that. I assume you’re recirculating in the kettle prior to transfer? For the standard inkbird you can set an alarm temp, but the standard isn’t a pid

As long as it won’t delay the product coming out, the option 2 (on the basis it may help optimise the process). TBH, if you’re willing to fork out for a can seamer and then filler, and extra $10 won’t be a problem

@yankinoz was making the point though that it’s a false equivalence. Sure both sides have moved further from the centre. But the progressives have moved a few steps to the left. The right* have gotten into their car and driven a few suburbs in the other direction. *Not sure what to call...

Depends on how low he’s happy for the carbonation to get towards the end or how quickly he’ll drink it. Let’s say he’ll drink slowly and wants a reasonable amount of carbonation. He’ll need an excess of 4.5g/l of co2 to dispense a 19l keg. That’s 85g of excess CO2, on top of 4.5g/l needed in...

Storing under pressure is different to fermenting under pressure. I never do the latter but always the former. I assume you’re planning to have transferred to a keg at this point? You would want to move off the yeast for lagering, as old yeast can rupture and give off flavours. This is made...

Don’t panic, small mistakes won’t ruin a beer. Once you’ve completed your first batch you can live by the adage: relax, don’t worry, have a home brew

My money is on diastaticus, sounds exactly like my experience a few years ago. You’re still in Lux, right so it’s pretty warm at the moment? Diastaticus only needs a few cells and will be dormant in colder temps, but takes off under warmer conditions. Has no off flavour but strips out some of...

Hey @Ballaratguy , I’ve been wondering how to do this myself. What did you use, would you mind posting pictures? Thx

Was the whole keg lower than the fermenter?

Just checking… Did you have the airlock still for your first attempt?

Agree. KL talk about their new 8l plastic kegs as being designed to have low o2 ingress, maybe that would be a better option? Or just a corny keg? Nothing to suggest a FZ is any good at avoiding O2 ingress

Can’t help with facts, just an anecdote. A few years ago I had a diastaticus infection. The carb levels were high - at least champagne level. A small number of standard, thin-walled bottles exploded but not the coopers ones. Luckily there were no injuries, but now am super careful cleaning my...

Has anyone managed to register yet?

Not wanting to be a conspiracy theorist…but… the fridge looks pretty clean too

Trenta, are you keeping the spunding valve attached as it shows a drop in pressure or are you reattaching occasionally? Either way, it might be that rather than the fermenter itself…