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Are you bottling it? It will be in the bottle for a year or two to reach it's peak so I wouldn't worry about a few weeks in the fridge at crash temps. that said I didn't crash my last one, bottled as soon as fermentation was done, I figure it can do a diacetyl rest in the bottle.

That's absolutely fabulous eddy, my HLT which used to be a robobrew goes to 11 now too.

It's a traditional way of bulk priming wheat beers (and possiably othre German brews) calculator here should get you going. https://www.brewersfriend.com/gyle-and-krausen-priming-calculator/

Yes it's probably a bit less messy than dropping the grist into the water, no splashing to worry about, I may continue to do it this way, if I remember too.

Just had a go at underletting my mash this morning, not single vessel, I have a 3V setup HLT water at 59 C, filled tun to false bottom, goods in, added the rest of the water, 18 L total. Mash temp was 48 C so warmed with HERMS to 54 in about 15 minutes, it's resting at 68 now. I stirred to...

White could be a problem though

If you mash in at a lower temp, say 40 or 50 C you won't get dough balls and you will get a bit of a protien rest as you raise to mashing temps. I generally have my strike water at 58 or 59 so the temp drops to 54 when I drop the goods in

Y Yep certainly wouldn't waste time and $ building a starter for Nottingham, there's probably nutrients in the packet but I get 80% attenuation just chucking it in, if it was cultured etc what would happen, more krausen bursting out?

You could filter that lot, I use a coffee filter, boil it and add it to the fermenter (when it's cooled) or freeze it in plastic pop bottles and use for yeast starters or some of each.

Are you a fan of the Unicorn?

Brewed a few beers with Nottingham, I like it for strong ale, gets stuck in and does the job with no messing about. As it turns out today in Melbourne is the perfect day for a Robinsons Old Tom clone. Checking my notes, this one was mashed on 23rd May this year and by 2nd of June had achieved...

Stress fractures in aluminium due to stress concentration in sharp corners due to the cyclic loading of pressureisation and de-pressurisation. Aluminum alloys have very poor fatigue life, stainless steels are much better, plastics?

robobrew and dodgyboil are around 300 mm dia.

I've got a pome fridge and a pome freezer some English friends gave me, have you noticed the pump whining

I have 7 fermenters, a 60 L for double batches, 3 30 L ones for regular batches plus use for bulk priming when bottling, a 23L glass demijon for long term secondary, such as Belgians, a fermentaurous which I got to experiment at pressure fermenting and don't use any more and a snub nose which I...

I have some 19 L and a couple of 9.5 L jobbies, can fit 2 in an esky to take out, also just making a 30 L batch which will fill a 19 L and 9.5 L keg, one for the kegerator and one for BBQs, if we're ever allowed out again.

If you leave it cold for longer it's known as lagering

I have their smallest mash tun, 35l I think it is, it's good quality gear, thicker SS than the robo/guten, design is heavy duty, I like the idea of the grain stopper false bottom but it is higher than needed if you don't have an electric element in the tun, tap also could be mounted lower. I...

You forgot to include, Cons spontaneous detonation :)

The great thing about the snub nose for me is that I had a fermazilla and it leaked and was really taller than I liked so I bought the snub tank and don't suffer with the wobbley stand and leaky collection bottle, I only use it to filter lagers during pressure transfer and it works just as good...