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Just a couple of off topic posts, it's hardly a hellish descent into anarchy.

A better question to ask is - why do it, as opposed to why not. There's a couple of big reasons why not; oxidisation and increased infection risk. No point leaving it in the bottling vessel unless you want it to drop clear(er). Also why use the carboy at all? A 30L water drum from Bunnings...

My yeast harvests are pretty clean. The 30min post-boil and pre-transfer to FV is more than enough time for the hop matter to drop out. Given what I get in the glass & what I pour out when the keg is empty, I'm confident that I actually get zero hop matter from the kettle

Beats the hell out of a pair of socks!

Home brewing is undoubtedly cheaper than commercial, and cheap in general. I'm simply saying it can be cheaper again.

Bloody oath. I'm likely to sell it on and buy cheapies instead, it's either that or no more drinking while I brew and that'll never happen.

Here's something to spook you further Batz.. One drop and two hunj down the drain. Although not everyone is a clumsy ***** like myself.

I'm interested to know the difference too. I have a Testo 206 which set me back around $200 but it recently met a concrete floor and I'm dreading the repair bill. I assume the main difference is effort required to maintain calibration. My Testo for example, has a bed of electrolyte fluid in the...

Nah, I have a super heavy stainless steel cabinet with some weird broken **** on top. Oh.. Did I mention expensive? That too

Just waiting on a response from the courier now

Lordy that's a lot of hops. If there's one way to justify kegging from a monetary perspective it's that you'd use about 1/3 the amount to get the same aroma.. and hops ain't cheap, big saving there.

I'll grab some quotes. What's your postcode?

If you're willing to have it couriered to Canberra, I'll take the lot except the font (no need for it).

That friend of yours should get his **** together and get a fridge :p

Two days is ideal for a diacetyl rest. Ramp it up to 21C, two days later, start crash chilling (or straight to keg if you're so inclined)

Nah lax, you'll be fine.

Diacetyl would be your biggest concern. Gotta give them yeasts time to clean up after themselves. Then, it's a clarity issue. No cold crash means more crud in your keg.

Probably. But the benefits outweigh the negatives.

There is a way. The auto-filled fields are a yellowy orange colour, manually completed fields are white. On the Windows version anyway.

No temp control