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Why lift the pipe when mashing out? I have the v2 Robobrew and just raise temp to mash out. No problems with any scorching or anything. It basically has 2 false bottoms in it.

I got the idea of a brewing podcast who were interviewing and American craft brewing company. They were doing a few Brews with only 10 min and below additions. Will have to find it again.

I've got one in the fermenter now where I didn't do a 60 min addition. Moved it to 30 and the rest at flameout. Dry hopping tomorrow. All with Simcoe. Will see if it's a little less bitter.

So will this work on the blue 20l bunnings jerrys. I get 21-23 litres in them and worried about head space and krausen blow over. Do you retighten the lid when cold crashing? I have read a few pages of this thread, guess trying is better than wondering.

Any chance of republishing the original article. The link doesn't open it. Must be a migration issue.

I've put hot wort into those blue bunnings jerry cans. No extra fingers grown as yet.

I think all those ones from ibrew, beerkat and ikegger are all from same manufacturer. I bought one of the earlier ones from ikegger that has died. See as others who bought from the BB here. I think they have improved the manufacture now so all will be the same. About $60 is the going price. I...

Thats how I do it. Closed system transfer. Just purge keg first with CO2 to get the O2 out, the transfer through the liquid line from fermenter. No oxygen worries then.

Are you saying you can't see how much is going in? If so do you cold crash. When filling the keg you will see the condensation coming up the side of the keg. If you don't CC, then go by weight.

The tap tool. So used to tighten the tap to the shank or the font in your case.

First go at bacon. A hickory smoked maple pork belly using the Aldi smoker

I cold crash so I can see the condensation coming up the side of the keg, otherwise out the problem the drain a glass or two.

You don't need pressure to close transfer. I purge my keg with CO2, the just put a liquid disconnect onto the end of the hose and place the other end into the tap of the fermenter. Make sure you release the pressure in the keg prior to opening the tap or you'll get all the CO2 rushing back into...

Have a look at Cheeky Peak. I ought there 3 roller Malt Muncher. Works perfectly and wasn't $100 postage. Was $165 for mill, all up with postage was $209. No affiliation with them, just a happy customer.

Are you using a dry or liquid brine. Waiting for my pink salt to arrive next week (cure no 1) then I was going to dry brine a pork belly. Been reading the book Charcuterie by Michael Ruhlman and Brian Polcyn. Says to use the dry brine for 7 days and turn every day as the liquid comes out...

No need for separate equipment for sparge heating. Even though I have a Robobrew instead of GF, this is what I do. Fill up Robobrew to brim, heat to 82 degrees then transfer about 18l to my 20l drink style esky (you know the ones with the tap at the bottom). That leaves about 13l left in the...

No, it's the right gauge showing bottle pressure (800 psi) and left gauge shows adjustable pressure (20 psi). Wind back the regulator and release pressure from the line. It will drop to zero then adjust up to your desired pressure.

I picked up some EKG today, so should I use it for the late hop and possibly dry hop?

Going to do an English Bitter this weekend. Never done one but want to use up some of the English hops I have. 23L 5.0 kg Maris Otter 250g Crystal 60L 250g Wheat (Head retention) 20g Challenger (8.4%) 60 min 20g Challenger 10 Min 20g Challenger Whirlpool WLP002 Mash 66?, Boil 60min? Est OG...

Gone pending pick-up on Saturday.