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Yeah, this isn't good, shouldn't have to find a 'sweet spot' and I consider this a flaw in the design. Living on the edge here, yeah I'll do what you do next time! Good to know, I'll start doing the same thing, would save a bit of hassle securing it to the vessel!

I thought that heat belts had to be in full contact with something otherwise they can overheat/melt/<insert disaster here>? :O Pretty sure my Fermzilla has a leak in the lid somewhere. I only had the standard airlock on it for the first few days but there was zero action in the bubbler...

Sometimes, not always, I don't clean stuff immediately after brewing, making things somewhat harder to clean after the fact (and I also crowd the laundry/kitchen with gear, that drives my wife crazy)! I think my other bad habit is not cleaning the beer lines on my kegerator often enough, I know...

Put my first batch of beer into my new Fermzilla yesterday, a gluten free stout which was a real pain to brew BTW! Thankfully the transfer and everything else about the Fermzilla was nice and easy. Discovered that it's pretty easy to over tighten the fittings on the unit, hand tightening is...

Yeah, that's my understanding too, it's not to remove O2 from the keg but rather dissolved O2 from within the beer.. :/

Where do you guys stand on using potassium or sodium metabisulfite when racking beer into the keg? My impression is that it can perhaps reduce levels of any O2 left in the keg/beer upon transfer? I tried to find some more info on that lowoxygenbrewing.com website but there's too much science...

I'll never stop learning with guys like you around, seriously!

Is this where I've heard about carbonic bite? If so, is that influenced noticeably between force carbing and serving-pressure carbing do you think? I'm probably getting off track.. Always interested in your educated thoughts MHB, I've been fermenting ales under pressure but really don't think...

I was the "hop guy" AND I'm also not happy about people receiving damaged Fermzilla's. I believe in quality control, from the cheapest item to the most expensive.

From what I've just learnt in the last day (you can teach old dogs new tricks!) your fridge temp, like mine, is too cold. I reckon mine is between 2-4 degrees, after consulting the various tables I'm going to try 9 degrees as a happy medium for my ales and porters/stouts, give that a run..

Thanks, pretty sure my fridge is well too cold then (at about 3-4 degrees at a guess), will adjust and see if it improves my situation! Cheers!

This happens to me, maybe not after a day but after a week.. Curious.. I've not heard this before, what is an ideal temp to have to not affect flavour & aroma?

Sorry for another post, just wondering if anyone has any recommendations around the enzymes to use in the mash?

Okay, this could be a problem and I hadn't considered that, hmmmmmm.. not sure what to do now! This seems like a bit of an oversight on their behalf, surely they could just have a dedicated mill for their customers like a LHBS does..

If they know they are susceptible to damage via transport then simply pack them better, pretty poor form and response.. if mine came out like that I wouldn't be happy..

Not sure but I'll let you know when it arrives..

No, both are in good condition no scratches or dents. That said, the stands were poking out of both cardboard boxes (one worse than the other), they should probably wrap the top ring of the stand in something protective as the PET 'bottle' just rattles around inside of it and that's only...

Thanks for the feedback @goatchop41 - I've decided I'll brew the stout and have ordered the pack (plus an extra kilo of rice malt to beef up the ABV), will report back on the process and end result!

Just wondering if anyone has brewed with any of the Two Bays gluten free grain kits? https://www.twobays.beer/collections/brew-packs I want to get a gluten free beer on the go for a few friends and family, a mix of gluten sensitive, intolerant and coeliac individuals (don't know why I know so...