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Agreed. I'm looking at push fit reducers that might go from 6mm ID to 2mm ID. Just not sure if they exist. The other options is a hose barb with a 2mm ID. Doesn't matter if the tubing I connect is larger. If the barb itself is small enough that will reduce the flow.

I currently have a 10mm or 12mm hose for the job. I could go with a much smaller barb to make things easier but I'm not going to get one that fits in 2mm ID tube. I'm going to need to reduce from at least 6mm I'd say.

Oh awesome. Any idea how I can go from 12mm ID to 2mm ID?

I’m still looking in to this. I’ve found that 2mm ID food grade tubing does exist: http://www.silicone-tubing.com.au/silicone_tubing.htm I’m just not sure how to connect to it. There is one with an OD of 6mm. Duotight fittings don’t come that small do they?

I’m looking to brew my first lager on the weekend. I had a smashing Munich Dunkel at Stomping Ground the other day and it’s inspired me to try the style myself. Looking around I’ve decided to go with this recipe from BYO.com...

Haha. I guess that works.

I’m looking for a way to throttle the flow when I drain from the mush tun to the boil kettle and from the boil kettle to the fermentor that is a) consistent batch to back and b) allows me to always fully open the valve. Both my mash tub and boil kettle have (10mm? 12.5mm?) barbs on them. I like...

I did not know that. I've got a Kegland one so I guess I've already solved my problem. Thanks!

I just purchased some Duotight check valves from Keg Land to make sure I don’t get any beer drawn back in the manifold or regulator. I’m about to install them but wondered if they have any noticeable impact on CO2 pressure and carbonation. Also, does anyone use the gas check disconnects? Are...

Just wanted to check something before I do it. I'm doing two kegs of beer for a grand final party next weekend. The first beer is kegged and carbed and good to go. The second has taken a little longer to finish fermenting than I had hoped and I probably wont keg in unit Tuesday... four days...

Thanks @Brew Bama The Australian version is only 3000w so its likely to be a little slower. However, looking back at my pre boil volumes most of them are around 27 and 28L. So maybe that will offset things and my times should be similar to yours. Did you heat it up with the lid on? Is the lid...

Yeah, I'm not interested in that at the moment. Who knows what I'll want to do in the future though.

@Meddo oh cool. Just found them. In fact I think I stumbled on the brupi one when doing my research. Have you ever boils 30 litres with it? Do you insulate your kettle?

OK. I've wanted to know if Induction would work for brewing in Australia for a long time now so I've bitten the bullet and just ordered one of these: Apuro 3kW Induction Hob (they sell in the US under the brand Buffalo) I've been hesitant until now as I wasn't sure: they would work with...

Thanks Brew Bama. How long does it take to heat ~28 litres (props for being American and talking in litres!) from mash temp to boil? In the end that's the real time that impacts on a brew day.

You could be right. I just don't know. In theory induction in a really efficient heating method. If you can get 40L to boil with and electric element then induction should be on par.

Thanks. Yeah, I guess I get something similar. I never really thought of it as krausen. I just thought it was bubbles caused by the spinning and the overly aerated wort it produces. I'll pay more attention next time. I was also just thinking I could take a gravity reading and see where things...

OK, so where do you get those times from? I guess a krausen would give you an indication of where the activity is at. I use a stir plate so I don't get this visual feedback. though I do find the starter gets whiter as the starter progresses.

I've always wondered this. I usually use BeerSmith to work out the size of yeast starter I need. Then recently I was trying to revive a particularly old yeast batch and a friend put me on to yeastcalculator.com. both seem to do they job but I've always wondered what is the a) minimum and b)...

A couple of things I've been reading on the topic: What the yanks use: https://52brews.com/induction-brewing-guide Non available here from what I can see. A couple of articles on the pros/cons of induction brewing: https://byo.com/article/induction-brewing/...