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I like this idea, will give me more time on Saturday, especially when kids start school sports. I'll mash in, steps, mash out , and sparge the grainfather, bring to boil as you said for 10 mins on Friday night. Shut it down. Which is proballly a safer option than leaving run all night. Wrap in...

Tks Dancraftbeers , I understand the science side of it abit, but also love personal experiences. I'll think the bacterial spoilage manticle is referring to is actually souring the mash taste which a boil will kill the nasty but not remove the taste . But hey, if it's working fine with you and...

I'll stick to what I did Friday night, standard mash regime, into mash out territory of 77, off to bed, sparge and boil first thing in the morning. Still saves me the weekend to do other things. Cheers for the input guys..

Most of it has disapated by 24 hrs, my pool 65000. If this is no good someone please tell me and I'll stop. Cheers

So, what I'm thinking is maybe Beta for 30 mins, alpha for 30 and mash out overnight as described ...? Would for a standard pale ale or something similar, mash in 55 and then hold at 66 over night? My understanding is the enzymes work at all temps, just a some faster than others at optimum...

I soak all my gear with perc overnight always clean as. I do this on the side of my pool as then I tip the water into the pool so I don't waste water.

I tip mine upside down and give a blast with hose to remove trub. Then fill with water to brim with wack of sodium perc, leave overnight to soak then rinse out and store upside down with lid off. Next run I just rinse with water incase cockies been in it, spray with starsan and fill. I've been...

With the advent of all these small electric brew units, brewmeister, grain father,Robo brew etc plus the many excellent home made jobbies out there, over night mashing although not new by any means seems to me to be an excellent way for us time poor brewers to save some time, get some...

I just measure from tip up 25-30 mm. I did mine and 25 was good for me. Use pipe cutters if you got one best cut ,or hacksaw if not and clean up edges with a small file. If you ever need to return the keg back to a full serving keg then a small piece of silicone hose over the end will extend it...

I got 6 kg main, 2.6 in shed for pressure filtering/purging, soda stream with adapter from uk, plus of course the mini regs/bulbs from bulk buy..

I just bought 4 perlick ss 650 fc taps late last year to go onto my 5 tap andale font. Love them, perfect pour. I used my flow control intertap I already had for my 5th tap on the font, mainly so I can have the stout pourer nossel for my stout or red I usually have. The perlicks are deff a...

I love my Grain father, I got one of the original models after mashing in eskies and doing extract brewing with an immersion heater and bucket of death in the good old days. Mines been through over 100 batches now. Most double batched. The unit has not caused me any issues. The chiller works...

your welcome to come and cuddle her anytime your down this way.... I can share her, shes been around abit lol.

Heres some pics of the pump setup.My chest freezer is the 500 ltr Westinghouse they have a really thick lid which is awesome , I had to modify the lid and strengthen the underside with checker plate to get the shank to fit . Old font fan from last setup pushes the air around and I have it...

I'd go a big arse pump, run a t off straight after the pump with a valve and return line back to tank. Then after this t, I'd then t off to each font , after this t, put a adjustable valve inline for each feed to each font. This way you get plenty of pressure out of pump which you can adjust...

Hey mate, All of the above, For winter in Sydney if doing ales etc or to get temp up for d rest, I'd use a heater belt , but don't put it around the fermenter as such . You just have it sitting inside the fridge next to fermenter and un-coiled as much as possible. With a little air gap between...

My tank is just 20 ltr jerry can with a 1000 ltr per hour pond pump that is plumbed out side the bottom of jerry then off to the font. Batz had all this made up when I bought the font and res set up from him late last year, it's a great job he did, simple but works a treat ,I just reassembled it...

Ha, yeah kegging then back to bottles:) Yeah, aromas disapating into the bigger keg space as time goes on. I was reading about this technique that was done in the USA. The oxygen in water would stay dissolved, and as the co2 pushes it out 99% would be gone leaving the volume replaced with 100%...

Great idea futur, I'll do the same , good way to full santise everything, plus co2 perfection. Love this site..

Yes, they fill to top, pressure slightly with co2 which pushes all water out and leaves 100% co2 in there. Apparantly the tests prove that even some really big keg purges and flush with gas still leaves a lot of o2 behind because it's all just mixed up. But the water method works 100% and uses...