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If you chill it to 40c before sealing the bag the wort will not be sterile and cannot be stored for very long, it will start spontaneous fermenting within a few days. If you are going to chill then best to chill to fermenting temp and add yeast.

Missed the 4 kegs bit but looking at my freezer I could easily fit 4 kegs if I wanted to but I would need to extend my collar from 70mm to about 140mm to be able put a couple kegs above the compressor. Mine is a little wider (710mm) than the 625mm Hisense above but I think 625mm should be enough.

You could get a chest freezer the same width and depth as a fridge then build the desired height with a collar. What are the exact dimensions of the space you want to fit it in? Would something this size do the job? “The Hisense deep freezer has a 625mm width, an 859mm height, and a 559mm depth”.

Not sure if they are suggesting the size of the building or the 44 litre batch size makes it the smallest brewery in Australia? I remember seeing an article many years ago about a commercial brewery in the UK that was set up in an old outdoor privy. Don’t remember the brew length but it was...

Sorry my bad, I should have said any chance the products (not warranties) could be made to last longer though? They were all fit for purpose but just did not last very long. Three thermometers died within warranty and were replaced. However my ITC-310T-B temp controller was nearly 2 years old...

Good prices! I may be tempted to try another temp controller. @inkbird any chance the warranties could be made longer though? I have had 4 Inkbirds die after only a year or two so not very economical if they need replacing so often.

Not unusual for fermentation to complete in 2 days, especially if the temp hasn’t dropped below 20c. Have you taken a gravity reading?

I never had the 1.5 bucket with tap. My buckets only had the push on tight fitting lid with a 1/4” hole to let out CO2. It was recommended to leave the lid off and open ferment for a day or two then fit the lid near the end as fermentation settled down. Then siphon to secondary, cask or bottle.

I have used the gen 1, 2, 3 and 4 HDPE fermenter and got on well with all of them.:) The Gen 1 was a simple bucket with a snap on lid, no tap so siphon to secondary. The gen 2 comes with a very handy tap, screw on lid with a sealing ring and airlock. The gen 3 is similar to the gen 2 but the...

I have never used CBC-1 or F2. I use S04 a lot, its a favorite. I only ever add yeast to primary, never had to add more yeast or a second strain to cask or bottled homebrew.

I should have mentioned that I usually keep carbonation on the low side real ale style so a couple spoons of sugar and 2-3 days is enough but even for higher carbonation 3-5 days usually does the job.

The only down side is you may get more yeast settle at the bottom of the keg around the dip tube so the first glass or two will be a bit cloudy. I usually dump the first glass. It won’t usually take two weeks to carbonate, mine normally carbonate in 2-3 days but can be fully carbed after only...

For simplicity, no fuss easy use and fast easy cleaning HDPE fermenters do the job just fine and can last many years. As they can be cleaned with hot, even boiling water the whole fermenter can be hot washed in 10 minutes or less ready for use. 30L HDPE Fermenter Kit...

If as you have said the freezer is working ok then it is probably just the cold air is not getting down (or up) to the fridge. I had this with my fridge freezer about 6 or 7 years or so ago. When I investigated there was a valve that wasn’t opening to let the cold air from the freezer down to...

Fast but most likely finished. Any reason you can’t put a sanitised hydrometer in the carboy to check and just leave it in till you have siphoned the beer?

Or perhaps you forget to add the sugar or other ingredient?

I have seen this little nugget of misinformation that grain for BIAB needs to be milled fine being regurgitated for years on here. I believe it stems from the pseudoscientific experiments carried out here on AHB in the early days when BIAB started becoming popular again and some members were...

Ok I think I see the confusion here Mark. I was not talking about a constantly recirculating system. I quoted and was specifically responding to the question about stirring the mash during sparging. I did mean 60-90mm not cm in my first post but I did not actually state the depth of the grain...

Ok, so thanks for all that extra and possibly confusing info Mark? But are we advising Muz that stirring the top layer of the mash is ok or not?

This is a good point and I should also have mentioned that when I was able to achieve a good grind and floating mash I never needed or bothered to stir the top of the mash. However my Mash Master Mill is getting on a bit now and doesn’t give the perfect crush it once did when new. So if you...