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Not for me, for my brother. I bought one for him from gumtree, exact same set up, took it to get it filled and the bottle had a crack, not real happy about it. Wouldn't mind a second one myself.

pm sent

Have a keg of raspberry saison on tap at present, 3711 too. Great summer beer, dry as and tart.

I like the leg hood ornament that came with the limited edition model

I've used Munich II in my sourdoughs, iirc 50 to 100g to make up 600g flour. Gives a malty flavour and fires up the starter ( i add all the malt to the starter ). Not tried it in my pizza dough, but with the oven at 400-450 C it might be prone to burning.

40L out is a pretty big error, I'd be looking at why and fixing I'd also finish sparging at 1.010 at the most. Add some acid to your total sparge water to adjust pH 5.5 ( at sparge temp ), then when you finish sparging at 1.010 you can add the leftover sparge water to the kettle to get your...

Agree with the above, tannin extraction in your mash starts above pH 5.8. Start checking your mash pH. Finished beer should be @ pH 4 to 4.5.

thanks Liam, can't see those suckers getting blunter, they're not sharp to start with.Looks like they'll last a long time.

I bought one of his RO units for my surgery, ( steam injection autoclaves need really pure water ) about 10 years ago, still going, with membranes replaced of course. I needed a booster pump to increase pressure, but I'm on tank water, you still may need one. If you are just using it for brewing...

Wyeast 3711 gets down pretty low, never had it finish above 1.005

Genuine schott has retrace number printed on the glassware, maybe contact them ?

mardoo posted a picture of the new mill, post #129. Can't see how sharp the flutes are, but what happens when they "blunt " ?

was the cap screwed on ? If so the vacuum may have broken it.

Exercise anyone ? http://www.ebaumsworld.com/video/watch/81908663

That's in the add on button

Cooked up some pork ribs for dinner, bloody kids ate as much as me, need to cook more next time.

Nothing ***** me more than getting stuck recirculation ( have a RIMS 3V ) . Last saison I must have run the grain through the mill 3X instead of the usual 2 because the ****** got stuck at least a million times, despite a whole flock of rice gulls being added along the way.Absolute shitload of...

Q: What is the collective noun for a group of drug cheats? A: A Hird.

get your thermometer checked, 90C isn't boiling. 1.060 @ 13L if diluted with 3L water will give 1.049, was 16L your target end of boil ? Did you let the trub settle after the boil ( or whirlpool ) ? If so how much did you leave in the kettle ? edit: was your gravity correct pre boil ?

You don't need a sink to cool it in. Just boil in your flask with some foil on the top and set aside until cool enough to pitch.