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I have two of the $42 Digistem from IBrew, one for brewing and one for winery work. Neither has missed a beat in over a year. I've double checked the calibration and both are within stated limit (+/- 0.1 oC)

Adding glucose (aka dextrose) will increase alcohol, whether that helps with body and mouthfeel depends on the beer style*. It's probably more reliable to add a little maltodextrin if you wish to increase the perception of fullness. * Higher alcohol increases the perception of bitterness, which...

To get the required pale colour with older barley varieties required deliberate under modification. With modern varieties it's not hard to get good colour with "full" (KI>40) modification.

201 is basically cutlery grade stainless, not recommended for brewing applications. Poor resistance to corrosion so it will leach iron in acid media.

Ok I'm sorry, I just looked at your post count and realised that both Marks (myself and MHB) have way overpitched their responses. The efficiency lost to "no sparge" is mostly* due to the fact that the grain bed remains wet with a quantity of wort that is roughly equal to the mass of the...

Just to cover off the basics, what temperature and pressure are you running? Also, you make no mention of changing the pressure as you reduce the temperature. Is that just an oversight in your post? Lastly, if you agitate the keg vigorously, does the gauge pressure dip?

As an addendum to Mark's comments: the lost extract in the mash bed can be estimated by taking the product of malt bill mass and gravity of the final runnings (in oP) and multiplying by a factor to reflect the efficiency of diffusion out of the grist particles. In the case of "no sparge" this...

Would be easier if you gave us the model number: the number you quote is RKC's code. From the description of the problem I think you have triggered the run / stop mode selection: check page 5 of the manual (assuming what you have is a CB100 or similar). BTW RKC controllers are lovely bits of...

V drop is about .06V per metre of cable, so as long as the supply is reasonably close the the mill you'll be fine.

What they are selling looks to be too small for their current production level. The brewhouse in the auction, for instance, is only capable of producing 30,000 litre batches. I think Yatala currently makes about 600 Ml PA so if they used brewhouses that size they'd need too many of them...

There's a lot of "bro science" that says that secondary metabolites change the "quality" of the hangover experience but I'm not aware of any real science that clarifies this.

The megaswill wineries already tried that one*, so the law was changed to tighten the definition of independent entity. *Substitute warm climate Pinot Gris for mid strength beer and you get the picture. Actually that says a lot about the drinks market in Oz.

I dunno, some people really like that flavour.

If you ran it on 36* Volts it would probably do fine as long as the mill doesn't get jammed. Most DC motors have a linear speed / voltage characteristic and an equally linear current / torque characteristic. This means that you can increase the speed by simply increasing the voltage. If the...

Or use formply: works a treat for anything that is only intermittently wet.

Imagine a machine that can "cold crash" a beer straight off ferment in a few seconds by spinning fast enough to have 10,000 times the effect of gravity. Now arrange it so that you can pump beer through it at 20,000 litres per hour and it automatically discharges the yeast sludge through one port...

I love that they have them on Gumtree, and have listed the Westfalia separator at $360 "estimated". The installed cost of that thing would have been close enough to 1000 times that.

You must have paid attention for that bit. AFAIK the disruption is actually to the production of vasopressin (AKA anti diuretic hormone) which in turn reduces the amount of water that the kidneys reabsorb from urine, increasing the volume expelled. I believe it's a threshold effect which...

What you need is to be born with higher levels of acetaldehyde dehydrogenase than alcohol dehydrogenase. That way your body clears the acetaldehyde faster than it is made so it never accumulates. A small percentage of people have this quirk: I'm one of them, so I've never had a hangover.

I am not a doctor.