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I've been cold steeping dark grains overnight for my stouts, and adding them into the kettle at flameout or even directly to the cube. My reasoning is to smooth out the roasty flavours (same as cold brew coffee) but I haven't done proper experimenting. One upside on adding it to the cube is I...

I find that the benefit of a fresh homebrew often outweighs the "downside" of any recipe differences. I don't fret too much when my recipes aren't exact clones of beers I like (Paulaner HW, SNPA) as long as it's tasty and in the ballpark of what I was shooting for. Your grain bill sounds great...

A little off topic question but: any details on your system + what size heating element did you go with?

Welcome! JDW81 covered three main processes you need for good results. As for "next level" - have a think as to what your goals are - if you ask 3 homebrewers you'll get 4 answers! I wanted big beers (7%+), big volume (40 litre batches) and love of a full day brew session. That led me to all...

I'm keen to grab them and literally down the road in Berowra.

How does that work for long term conditioning, say 3+ months? I've always assumed glass or a corny key are best at limiting oxygen ingress.

"re-no-chill" You should patent that Mark. Great suggestion.

Here's my anec-data. Had a batch of 8% Saison. Yeast should have been able to handle that condition and carb up bottles. It didn't. I waited, I warmed, I swirled. Bottles were half carbed and sweet. I opened maybe a third, and added some us-05 and recapped. Those bottles turned out great. The...

Doesn't the visible light heat up the space assuming it's in an opaque fermenting chamber? Not sure a ceramic bulb is more efficient at making heat in a closed cavity...

Thanks- in!

If you're planning for long term storage, swing tops may not be your best bet. I'd go crown seal for anything needing aging. +1 to MHBs suggestion to read up on bulk priming. That's what I do and it's easy as.

I've cooked pork shoulder in the slow cooker in sauce, and in dry heat on a smoker. Both tasty, but different. Dry heat gives you a crust, and charcoal gives it delicious smokiness. I've only ever done brisket on a smoker and the crust is my favourite part. You could probably cook it in the oven...

Pretty sure CD is Cooling Differential. When the temperature is greater than (TS + CD) cooling turns on. Looks like you programmed it to cool to 12, but only turn on when it reaches 22. I think my CD is something like 1 or 2.

Can the Aldi vac sealers reseal foil bags hops typically come in?

What temp do people use when doing both whirlpool additions and cubing? I've either chilled to 75, whirlpool, and chilled to pitching temp, or cubed at 90. Can you cube at 75?

I always use the Can I Mash It calculator: https://www.rackers.org/calcs.shtml

There are upright freezers where the shelves can be removed. I picked one up of gumtree for my fermentation fridge. Its great. I never bothered with rewiring the thermostat, and picked up an inkbird controller. Let's me use it through winter with a heater to keep at 18. Good luck!

I've downsized all of my growlers, save 2: an insulated SS one that keeps beer cold for hours, and a glass swingtop with a narrow neck that can be counter pressure filled. IMO these two styles work so much better than the generic growlers one usually finds.

In. Thanks for the contest Inkbird!

Great looking stand. Asked and answered on the KL thread. Page 26 of 100+. Too bad most of the content is people bashing each other rather than contributing useful info.