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Nah, they're just a little too small unfortunately. That fridge just can't seem to make itself useful.

FECK

Yeah understood about the full squares earle, it's the main reason I can't just go buy a mesh sheet and cut it to size. Thankfully I found a few on Gumtree that also state the mesh square sizing - see how I go. Thanks all for your input

What do you aim to gain from gradually increasing the temp? Set it to your yeast's optimal temperature and leave it there unless you have a good reason to do otherwise. Also re the three week ferment, I'd say the recipe states that simply as a safety measure, to stop people bottling/kegging too...

So the new fridge is a go'er, runs well, just gave it some TLC. One problem though - it didn't come with shelves, the previous owner used it to store carcasses in (not that you can tell). There are clip things on the sides, so one option is to grab some steel grating and have it cut to size to...

$447 to have it sent down.. well this is one bargain I'm gonna pass up :D

Tis - I haven't committed to buying it yet. Courier is getting back to me this afternoon apparently.. but don't reserve this for me, if someone else can grab it sooner, do so!

You can always dry hop again later if the aroma doesn't hit the mark. Give it a go.

*** flavoured beer can be pretty simple. JB's advice is crucial for long-term fermentations.

Ah that's right - busted oxygenator. Sounded like the most logical explanation.

LC did mention that.. but what is the negative effect? Does it just mean underutilisation of the O2?

NAH

I'm sure Steve is beautiful on the inside.

BARLS IS GUARANTEED TO DERAIL THIS SILLINESS AS IT IS OFF TOPIC

Yeah, and this one actually works! .. nah I'll get my commercial fridge set up properly before getting rid of my old fridges. @SeeFar I will let you know in a few weeks if I still have it.

Cold crashing is relevant wherever you have flocculants, ie yeast. Granted all grainers also have proteins and other crud to remove, we all have suspended yeast in our beer that isn't quickly removed at warmer temps. As for the fridge.. I may have something for you there.

I can definitely appreciate simplicity - but I consider it simpler to borrow a tried & true grain bill than create your own. Good on you for making the leap though - experimentation is the lifeblood of this hobby IMO

Why specifically a SMaSH? I get the single hop part - PL themselves say it's a single hop - but their malt bill is stated as "light". A single malt variety might not get you there. A splash of crystal and some munich wouldn't go astray I think, lax's link is a good source of malt ideas although...

THIS IS A GOOD DEAL FRIENDS MAYBE TAKE A HOLESAW TO THAT WOODEN SHELF TO GET SOME BETTER AIR CIRCULATION THO

I have a setup for this exact purpose. I use it to bottle my meads. Bit of a pain in the *** though.. you have to rely on your bottling wand being fairly watertight when the spring is not depressed. Being full of beer I don't see how it could be that depressed anyway.