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Read this article, there is no perfect scale for adding hops, I was using Tinseth and started using the SMPH method as I wasn't satisfied with the amount of bitterness from Tinseth but SMPH gets closer to the mark if not a little over. The author also reworked the Tinseth method in collaboration...

FWH is first wort hop, so the hops added before the boil at around 80C. Have a gander at The Argon Method, there is a thread on here, or was about adding hops.

All comes down to logic and risk, what would life be like without any risk. My logic would say the pool fence inspector is just that, a pool fence inspector. He only has his sights set on the fencing nothing else, he doesn't turn up with armed with a layout of what is there or shouldn't be...

Anecdotal evidence doesn't really cut it, on brewing forum we see the, 'I have been doing this for years' as a proof to a method being tried and tested, remember one man's meat is another man's poison. Taste buds only take a couple of weeks to acclimitise to a taste. When I was using no chill it...

It is still conditioning at fermentation temperature so it is at 18C

Only 11 days in the King Keg so time for a sample, ordinary bitter still a bit green but seems to be progressing nicely.

Not much been posted on here still making my own bread, really doesn't take long with Kitchen Aid just the proving time. A loaf of rye with kolonji seeds.

Was up there not to long ago, surely as summer rolls on and the caravan park and other tourists residences fill up they should pick up. Trout season starts soon that should give it a kick start.

Hydroponic caulis, plus watercress in the back ground.

https://craftypint.com/news/3218/the-kegmaster-mini-brings-draught-beer-home?fbclid=IwAR3QClkRQKzO5P-lAePfTvdhzHtKdzsaoMi8Ir-RnMq4YLQGnrRez1_7sEo

I think the biggest downside of not cooling is DMS. Yes lots of people no chill, i have myself in the past but it seems that DMS never seems to be mentioned. SMM the precursor to DMS is still converting to DMS as the wort cools, one of the reasons for a vigorous boil to drive off DMS and rapid...

Just as important, the warmer the beer gets the shorter the life span.

I keep my fridge set at 1 C with one of these below, make a simple thermowell to fit in your fermenter only cost a few dollars as shown and your good to go. https://www.kegking.com.au/mkii-10-30amp-temperature-controller-heat-cool.html

Welcome to the forum not sure if there is a dedicated Brewzilla 35 litre thread, if there is someone will point you to it if not the Guten thread will provide a lot of tips and tricks in using a SVB. There's not a lot of difference apart from the BM.

As much as I know is 12 volt and it comes with power pack. 10 to start and 20 with the extension this is for the King Kegs which are cheap enough, and Australian made ;)

Going to come in at about $600

I drilled the hole through the cap on the bag, doesn't damage the keg the bag is single use so it's no matter.

A classy way to serve from a King Keg

A video has now been released by Keg King, shows you don't need a coupler but can be used as a conventional keg without a bag.

Our electricity charge has gone up almost 50% while I am on the top tariff the contract closes 2024, 15 years with a poof teenth of bugger all to pay out in electricity sadly comes to a close. As much as I would like to see Dan Andrews go, I will be taking up the offer of the Vic governments 50%...