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Like Grumblz, I’d be stoked with a 70/30 mix. 6kg bottle would be fine too. I own a Harris nitrogen reg (leftover from the good ol’dayz when Elgas used to supply us ) so I’m good to go. Northern suburbs of Melbourne, me. I dialled in my postcode on your website, and got a thumbs up. I...

Mate, I'm interested. My home brewery uses both LPG and CO2, so you are worth a try for me in the Melbourne lockdown. I'd also like to ask you to consider offering a nitro beergas option.The big boys don't care about home brewers. Gotta be a slice of pie there. Small apples are sweet. Kegland...

Baby poo for yeast @MHB? i’ve used the Gladfield malted corn. It was subbed in for flaked corn in a euro style pils I’ve made many, many times before. I didn’t count on it providing any diastasic assistance and if anything my OG was a bit low. But I’d put that down to me, not the product...

I don't have a brew bucket, but I do have a chronical. I've attached a pic of my lid and badly McGyvered pressure gauge/gas connector for pressure transfers. You can see the little PRV in the lid. My chronical is from 2015 and came with this domed lid. Sounds like your lid is the same? With...

Here’s a short video of the setup I use in action. https://www.dropbox.com/s/8ulce78htniaz84/IMG_0586.MOV?dl=0 I must admit I’m confused by your reply. You talk about manufacturing a “super slippery” CIP ball, in response to a request for a CIP specific pump. Then you go on to say that a CIP...

Not a critique but an observation: I have an SSBrewtech Chronical fermenter, and their 10 gal Brite tank as well. They are 304 stainless construction. Both have diameters of about 380mm. I have their CIP ball. Checkout Newera’s website, but the same thing is on AliBaba all over the place. I...

Ouch! Cheapest option is a Kegmenter. But with your shoulder you would struggle moving one around. I have an SS Brewtech conical and run it at 1 psi during cold crash. It is a very good bit of gear. With the CIP ball and a Kegland bucket blaster it is so easy to clean it is ridiculous. The lid...

May not have come across but truly, I’m having a laugh at myself here. In my defence, all these were acquired over a very long time More than 25 years. My youngest barbie is probably 9 years old. BTW, the reason I have two Weber kettles? The missus backed over the first one while it was in...

FYI, mines a V2. Bluetooth isn’t working very hard. The Pi is within 30 cms of the tilt.

Same here. Though getting on for two years. I have a spare battery ready to go cos it must be about due. I run a Rasberry Pi as well for logging. The integration with Brewfather is seamless. And setting up the Pi was a cheap, fun and easy little project. It was pretty cool to be in Saudi...

For the record, I regularly cook with: A Weber kettle on solid fuel A Weber kettle on gas (total fire ban days) A Weber Q3200 (TFB days/just got home from work/Sunday morning bacon’n’eggs) The Kamado (and Joetisserie) A cheapass MasterForge bullet smoker. (Rib overflow when Kamado is chockas...

Mate, I reckon you’ve got a ripper smoker there. Congrats. But for someone currently working with a slow cooker - from someone who’s been on the journey - a Weber is a great starting place. Check out my avatar- I’m a Kamado guy, but I bet I can do almost anything your Traeger can do! 👍

By any stretch of the imagination, a Weber is the best BBQ for your money on the planet. I mean a real, old fashioned Weber kettle. Not a gas one (but they are good too, in their own way). Look online at some US BBQ forums. There are all sorts of techniques and tricks to turn that steel...

So, in the mid-early 90s I bought my Dad a Coopers starter kit to get him to try home brewing. The kit consisted of a can, some malt extract/dextrose and (relevant bit) a bladder to ferment in. The airlock as I recall was a pinhole in the closure. To this day (he’s 84 now and still brewing)...

No worries. I recently settled on a combination of a counter flow chiller and a plate chiller. My process is to whirlpool back into the kettle at turn-off through the counter flow. Depending on the brew, there may a hop back in series as well. The aim is to drop the wort to 80’ quickly to...

Had a quick look at that recipe. 48% pale 39% Flaked wheat 13% Rolled oats My own version (which tastes like a fresh Hoegaarden to me, but I’m no beer judge) is 50% Pale 45% Raw wheat 5% rolled oats I’ve not used flaked wheat, but I have subbed out a portion of raw for various amounts of...

Hope you found the discussion above useful. Lot of good context there FYI. Not sure we can answer your question. We don’t have the recipe to review, so not clear on where it’s coming from and what it intends to achieve. As your question implies, its probably best to back the powder off a bit...

There's a bit of common misunderstanding around this style, IMHO. @MHB understands the style well, so perhaps he can clear up anything I might not fully get correct. This style relies on hops, citrus and orange peel. But my take is, not quite in the way you might expect. Long ago, I read an...