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Disregard my last post. Here it is in practice. My House Ale at finished pressure ferment. Approximately 21c. 22 PSI. I never really had problems with the generic standard set up but this is like, nice, the luxury version set up....:cool:

This is the luxury replacement for variable adjustment of your spunding valve. So then looking at mine (the generic spunding valve set up) The last fitting has a breather hole so it looks like I need another fitting without the breather hole? Bugger! :)

On the subject of time (I have it, no kids etc.) I may have been blessed with commercial kitchen work and in mind with cross contamination potential. In a word: Sanitation. Its hard work. Its a lot of the work. So to minimize work and time spent its logical to think bigger volumes so you brew...

Reading through that raises the obvious question to the opening post. Why would a biologist say: Yeast is Yeast? :confused: Its like saying: Bacteria is Bacteria. When there's billions of different types and different characteristics. If you consider a Christmas present for that bloke get him...

I almost wrote: Hundreds for every letter of the alphabet but wondered if I might be over guessing. Obviously not. Are they all brewing yeast? Holey cow. :eek:

Yeast is Yeast? An absurd comment to make on the subject of brewing. Maybe she doesn't want her partner making good beer. He might drink more etc. Some wild yeast wont convert sugar into alcohol. Some can be harmful to humans. There are bakers that will be vigilant on using the same strain yeast...

Arrived today! Yay! :cool: You have very nice writing WEAL.

I swear auto spell is a curse sometimes. Explain is what I thought I wrote which the obvious but no. Auto correct would assume to throw in the word enplane! I never even new that was a word. So for clarity I didn't board an airplane. :confused:

I sometimes explain on deaf ears usually. To megaswill drinkers who make statement like : "I only like Draught Beer" pfff! As if its a style or something. Or "I don't like Bitters". I just smile and try not to roll my eyes. Clueless titles for the clueless majority of the market etc. :rolleyes:

Its a misused, generalized word like Draught. Total lack of imagination when naming a beer. Draught beer, also spelt draft, is beer served from a cask or keg rather than from a bottle or can. So any beer from a keg is Draught beer. and yet look at all the beers named Draught that are served...

4lt is the trub volume of my 55l keggle. I may tilt it and get another 1 ~ 1.5lt sometimes as long as its clear and not just mud. You can rescue that trub too. I use 2 or 3lt apple juice bottles and tilt the keggle to fill them with the trub. Squeeze out the headspace if you can. Chill them in...

There is plenty of innovative ghetto style brewing. A little researching can raise the bar on your results too without spending too much. As mentioned, - temperature. Not so good to ferment at higher temps, better cleaner flavors to ferment around 18c for Ales. That can simply mean to use no...

The Coopers kit yeast is a good yeast. Its probably the only respectable kit yeast but there is only 7 grams of it. That's an under pitch unless your making lite beer. That can then take you into the realm of building up/culturing up with yeast starters etc. Also worth looking into re hydrating...

Re temp control and good yeast. Sometimes two packets of yeast to get that healthy pitch rate. Added Ingredients can be it as well. I remember that (Brigalow) brand? I used a kilo of either dextrose or a sugar blend a couple of times and it must have been the what gave an off flavor for me since...

I just add the stir bar at the beginning, before it boils. ;) Now! That's how I do it now as the safe way. After experiencing flash boil eruptions etc. Face it. Every home scientist whatever inevitably experiences these things. Most times can be laughed about but respect that it could be bad...

I sometimes think its some additive in commercial beer. Years ago a six pack of Heineken leasurlely paced in one friday night gave me a shocker headache the next day. I've never touched it again. Like all kinds of commercial foods too. Artificial additives like preservatives and so called flavor...

Are they suitable as a kettle? Yeah looking at them I think those walls could buckle in when it cools. If its airtight.

It should be ok. I'd think to cap it at flame out so the entire vessel is close to the boil temp. Is it airtight? If not it will suck in air when it contracts when cooling down. That's when you risk infection. Otherwise if it is airtight you will get a vacuum and unless it has a release valve...

There are quite a lot of reasons not to pitch onto an uncleaned fermenter with the entire yeast cake. Its grimey with lots of crud and dead yeast too that can cause off flavors plus correct pitch rates have reason. Its about yeast growth and reproduction that goes with viability as well. An...

All cool! Um? payable? I didn't get the bill so, um? Cant remember, need to be confirmed etc. Sorry WEAL. Accountants need to step in here. ?