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I imagine it would be as accurate as the initial data supplied to it. It's just a flow meter that I'm guessing you enter the OG and volume of wort, and it then infers the alcohol etc from the amount of CO2 released. That said, I'd prefer if there was an option of converting it to an inline...

I use a small microwave plate cover. I simply invert this and then put the wort return hose into that. It is shaped like a bowl with slots around the bottom edge, which diffuses the wort return 360 degrees without any splashing. EDIT: It also functions as my trub dam when whirlpooling. If you...

When you keep it in the keg, is the keg refrigerated?

Any more update regarding pickup?

Yaaaay you got it going!

The way I see it is that it is so much easier to control a bar with longer-than-strictly-necessary beer lines than it is a bar that's always on the brink of foaming. Longer beer lines will never cause more foaming, unless something else changed during that process. You're not going to get...

I'm not certain that's beer falling back to the keg. I have a feeling it might just be a big bubble of CO2. If it is a big bubble of CO2, there isn't enough head pressure in your keg to keep the CO2 in solution so it bubbles out. This is happening because the serving pressure of your keg is...

Are you shaking immediately after adding sugar? Or are you talking about after the sugar has fermented? Either way there's not a lot of point to shaking a keg that you're intending to naturally carb. 3 tablespoons in a 20 L keg may not be enough to carb up the beer fully. I don't know as I've...

Honestly, a new stainless steel valve can be had for $30-$50. It is not worth the hassle, time and petrol running about to find replacement gaskets IMO.

Because it's far from just heating elements. Simply dunking to steep won't work reliably either. You'll need some way to replace the steep water, as well as aerate it. I have two pumps for this. In germination, you need to manage, measure and control: Temperature (multiple probes) Humidity (a...

It'd be rather expensive, and very un-scalable. Ie, the cost to make a 5kg vs 50kg isn't a whole lot different. I'd say at least $2.5K, for a 5kg based on what I've learnt so far.

Yeah that's what I was getting at. It's about technical reasons and economics of established players; not really about Australia being unable to grow or malt quality barley. Energy cost is a very significant factor in determining profitability of malting. The cycle time can't be changed...

The malting process requires an enormous amount of water, and electricity for refrigeration. I think any variation between Wey and JW is more about the malting process, as Wey have access to more water and use less electricity (because they're in a cool climate) so it costs them less to do it...

No.

Joe White cops flak because they have demonstrated **** quality control compared to other maltsters. They were caught out a couple years ago falsifying their malt QA check results.

The "brass coloured" valves are brass. The three in the middle that are silver but dull are nickel or chrome plated brass. The shiny silver one on the bottom right is definitely nickel plated brass. The large silver one on top right maaaay be stainless steel. Just be aware that brass has very...

Precisely my point. A quality spunding valve will give you the best result and be cheaper than the parts required for a working water column.

How do you manage the pressure with the Bribie cider/serving method?

That looks like a plunger pump, capable of >200 bar. Would definitely work, but would also most likely cost >$3000. Professionally I'm all good with 200 bar pressures, but would not touch with a bargepole at home. If you've ever seen a high pressure injection injury you'll know why.

Anti-clockwise in the Southern Hemisphere, clockwise in the Northern, either way directly on the equator.