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Before you buy any gear really have a think about the 5 hour brew day for a single batch. I don't think it's worth it for one keg's worth. 5 hours is a lot of time for 2 cases. I do a 75 litre all grain batch. Takes 6 or even 7 hours, but for me 4 kegs in one day is worth the time. As for the...

Exposed give less issues as the entire element is immersed. Concealed means the other side is in air and can burn the wires connected to it if the element gets covered with protein during the boil.

Is yours an exposed or concealed? Most issues arise from concealed.

There are a few threads about it. I used one for a few years. The thermal cut off valve had to be replaced a few times, wires were burnt. I bypassed the thermal cut off, but this then led to other issues. The problem is trub settles on the element, insulates it and it overheats. They are...

The M41 was less fruity from what I remember. I prefer the Tripel yeast out of the 2.

I've had bees in the fermenter before. I know exactly how they got there, seem to love the smell of boiling wort. They were boiled so no infection, poor things. Of I remember correctly, you can't get sick (apart from intoxication) from beer. I believe no human pathogen can survive above 3.5...

The earth can now, but if the population keeps growing at the rate it has it won't.

The problems the world has isn't GM, available land, resources etc. It's a people problem. Google Ethiopia population, a good example. No point producing more grain, the population continues growing exponentially feeding from that grain etc. Must be too tiresome for them to pull out. Sounds...

Ok. Back on topic and a review of this yeast. Very little info on this yeast. I have now made an 8% tripel and a 4% pale. The yeast seems to like a very active fermentation, so factor in some headspace. Attenuated well. Fast, over on a few days at 20 degrees. Taste at first was overwhelming...

I rest my case. @mongey you will have to take your trub losses into account and if you want a nice cone with little loss, then a 3V or recirculation is needed.

I always had large trub losses when BIAB. @JDW81 and @soreba are you recirculation or 3V by chance? The efficiency you gain from squeezing the bag and draining you lose at knockout as you don't have the vorlauf/recirculation step. My losses were 4l for BIAB but minimal when I get a good...

You can see if fermentation is under way, that's why you would open. Glad wrap instead of lid and airlock is useful for that purpose.

Not usual for a porter but expected from Nottingham yeast. Will ferment fast then drop out.

I only ever cool in fermenters. Cleaned and sanitised, pitch next morning with big active starter. Beer going in hot heats the fermenter up as well. No issues. I have beers that are over 5 years old, still great. I planned on using HEPA filters to filter out the bugs when cooling with the air...

I wouldn't have thought there was a market for Scuba gear in ACT. There you go.

Hi Neal Why are you using a beer gun? I found with anything other than a direct bottler to my stainless or plastic fermenter I had oxygenation issues. It seemed to create a syphon rather than gravity fed that wanted to suck in air wherever possible. Even with everything clamped. Was quicker...

Unless you buy a few.

So this doubles as a keg too? You wouldn't need a fridge at all?

Good to hear Edd. Saison DuPont is the benchmark. But the best saisons I have tasted were from La Sirene.

The time travel experiment he did I will always remember. Held a party welcoming time travellers. Advertised it after the event. No one showed.