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I run a 3600 Watt RIMS for a double batch system, as it just cycles on and off it can't really be too powerful. You want a low watt density element for your RIMS, which the 5star probably is anyway. Any questions fire away, not sure why you want them via PM, your questions might be helpful to...

A kiwi fruit orchid up here has a stack of decent size prunings for firewood ( free ), has anyone used it ? Google was no help, although I did find out it's an ingredient in a naturally based ******l lubricant...

imposters

Well said cooksuck

If they aren't microwave proof are they flame proof ? Wouldn't put 2L of wort in one and stick it on the gas, maybe a cup of water first up to see if it cracks, much easier to clean up.

I've got both the AEB and KK ones, the KK ones are cheaper and seem to be pretty good value, had no issues with them so far and seem to be well built, personally I'd save some $s and go for them.

Couple pictures : Inside the oven Outside of oven, old photo as coloured render now done

Twas only kidding. I didn't use one of your kits, but did buy my firebricks from you for my oven and also an outdoor open fireplace ( still under construction ). The steering on the ute was rather light on the way home from Dinmore.

Can I claim that retrospectively ? :ph34r:

If you'd tried my 1990 attempt it could've prevented your 2006 attempt. It was real fancy, a bock kit ( I think ), **** load of white sugar, some wine yeast and fermented probably @ 28 in my temperature controlled hot box ( tea chest with 60W light bulb inside- standard fermenting procedure )...

I've built a brick wfo ( pompeii igloo style, 1m internal diameter ) and for pizza it ***** on the primo, and anything else for that matter. Rating from worst to best for pizza, in my experience, are oven, gas bbq, primo, wfo. The problem with the primo ( and bbq's in general ) is that you can...

only because you own a morry

Had one of those for a couple of years now, had a weber kettle 20 odd years before it, replaced the weber as the lid had rust holes through it. The Primo is a great bit of kit, so simple to set the temp with small adjustments to the top vent, much easier to control cf the weber, and very stable...

There's a couple of threads covering dry hopping, but I wait until fermentation finished, add hops direct to fermenter at ferment temp for 1-2 days then CC for 3 days @ 0C.

CO2 from bottle if kegging. Clearer beer is easily achieved by cold crashing at as close to 0 C you can get for a few days. Certain yeasts are better at dropping out nice and clear too, for eg 1272 way better than US05, and the best are English yeasts like 1469 etc. Only use secondary myself for...

not fat enough

Before selling or buying anything why not do some biab's in your kettle and bottle those for a bit to see how keen you really are to start bottling again ?

i make pizza with mine

FTFY :ph34r:

nah, the Welsh play the proper game, the one with real scrums.