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Bugger, if the 35L is too small and the 65L is too big, then that won't work for me. I have absolutely no means with which to trim down the bigger one, and wouldn't know the first thing about it either. I was hoping that I could just add something to the smaller one to make it wide enough

Mate, get out of the thread if all you're going to post about is this ****. The thread is about the Guten, and you're clogging it up with your tinfoil hat ****. Take it somewhere else and stop wasting our time please

These already exist: https://www.cleverbrewing.com.au/pure-screen-filter.html http://www.easykegging.com.au/shop/all-products/pure-screen/ http://www.brewmart.com.au/brewmart-shop/catalogue/?detail&ItemID=3423&SZIDX=0&CCODE=16426+C711&QOH=10&CATID=153&CLN=2&pageCount=2

I was considering buying one of these for my Guten, but then realised that it is a smaller diameter than the Guten - by a decent bit too. I was concerned that everything would just flow around it, like @FarsideOfCrazy said happened to them. Do you both think that some silicone tubing around the...

@WEF no, given that user's history of posting, I VERY highly doubt it is anything to do with that. It is almost certainly something to do with something that KK is doing. Once again claiming to not be affiliated with KK, but then posting about their products that are under development, which are...

This sounds like an absolutely terrible idea. There's no way that it would be designed or rated to take that much weight on the container...

I think that you've missed a bit of the sarcasm in fdsaasdf's reply...probably not directed at drewgong either...

Even if the temperature reading was out by a few degrees, that should not affect your efficiency so significantly (as I'm going to assume that a recipe for Balter XPA would have a mash temp somewhere around 64-66oC). You need to be looking at crush size, mash pH, mash length, and sparging technique.

Fair enough, I stand corrected! Looks like I'll be putting it around my fermenter from now on then

That IBT-4XC looks the goods! I would go for one of those if I win

Yeah, nah...If you warm the entire space around it, then the whole body of liquid is being heated by the ambient environment, and not just from one specific point.

Even better - screw a hook in to the roof of your fermenting chamber and hang it from that. Now it doesn't contact anything and all of the heat from it spreads to the surrounding area, as opposed to a heap of it being absorbed by the bottom of the chamber that it is sitting on

Seems a bit rude to suggest that, as I have mentioned above that I have tried using SMB myself, and that you're proposing a completely different mechanism of action/use. How do you propose that this is doing anything more than just filling the keg with sanitiser and then pushing it from the keg...

Which pressure kit is that exactly? There certainly aren't any on the KK website.

Hey @caney , I'll take 2 of the mandarina bavaria, and 1 of the calypso. I'll send you a PM now

This seems extremely excessive, especially when you can just fill the keg with sanitiser at step three and skip all of the middle bit. Any reason for having such a convoluted process?

On my completely unscientific, unblinded experiment of n=1, I recently gave it a go. I had read about it and felt lazy when racking an IPA from fermenter to keg, so I chucked half of a crushed campden tablet in to the keg with my gelatin, purged it once with CO2, then racked from the fermenter...

Here's the science and numbers when it comes to purging vs racking out sanitiser: http://www.lowoxygenbrewing.com/brewing-methods/kegging-care-guide-purging-transferring-stabilizing-finished-beer/

Simply purging the keg a few times might not make it as O2-free as you would think. The ideal method would be to fill the keg with sanitiser, then push it all out with CO2. That way you can be confident that the keg is truly purged of O2. Then rack under pressure using your spunding valve. But...

It's exactly why substandard adjunct lagers can actually taste alright on a hot day when they come straight from an esky full of ice, or how adding ice to whiskey dulls it (if we exclude dilution of the whiskey). A cursory google search will give you plenty of answers, including this...