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Wow, that looks awesome! Does the trub settle more on the out side or the inside of the chiller?? Does is still make a cone shape?

I pull mine out... Would be awkward me thinks!

Good to know I might start using it more often and adjust recipes to suit.

Cheers Manticle, I saw your advice in another Whirfloc thread after I had finished racking. I will def give this a go next time. Does this separate the wort from the break a bit furthur? Or does the whirlpool just aid in an easier racking process?

In which case you would adjust your equipment profile, maybe I am just being to fickle. Yeah it was Biab. I pretty much did what you mentioned, I used the immersion chiller and got it to 14deg then put the whole keggle in my cool room for two hours and got the temp to 9 deg thought it would...

Not long now until you have a mouth organism :beerbang:

I have used whirlfoc only 3 times, the first few where for ale's and I was shoked how much trub and break fell out but I could see it was all clumped together like little clouds and shed loads of wort was still in-between the trub and break. I decide to not to use it again due to varying...

Got a picture? Sounds strange, i don't believe an ale yeast would do much at that temp if mixed with a lager yeast, pitching on the old yeast cake would just magnify the last problem really.

I found that web page you mentioned, great read thanks for that, it has answered a lot of questions. I guess the conflicting information I was getting was just different processes for removing the diacetyl, for instance the 2/3 fermented wort with slow decreases in temp of 0.5-0.8deg per day...

Thanks donburke, appreciate it. So you drop the temp down to lager temps say 2-3 deg around 2/3 through fermentation before the D-rest on days 10-14? Sorry I am a bit slow, or over think things, not sure.

One more thing, I like to rack to secondary after complete fermentation and after crash chilling for 3 days, I don't bother dropping the temp slowly, rightly or wrongly. The reason I rack after a few days is so I can wash the yeast and to clear the beer slightly, then after racking it clears out...

This is what I do, start either right on fermenting temp or 3-4 deg's bellow and bring up to the correct fermentation temp. What do you mean by dropping the temperature? Just curious. I have read conflicting information and wonder what you do? A few degrees a day or just crash it out. I had a...

When I did kits I used sugar a few times and then gave up, the beer was far to dry for me, but depends what you like. I found for an extra $2-3 you can by a coopers enhancer pack 1 or 2 and they make a vast difference in mouth feel. Even dextrose with some DME or honey is a better option.

You need to promote your web page on Google Adwords, your prices are the best, will be ordering in the near future.

Here,here!! Or is it hear hear!!

If your doing BIAB you can use a drinks blender or a coffee grinder, Nick has a thread on it some where. I used a drinks blender that is cappable of crushing ice, the blades are serated usually blend 2 cups at a time for around 15 seconds, I now have a mill lots faster.

Google it I ended up buying some online from an American site that ships international, from memory cost me around $15 for 5 packets. When I get home I will check the receipt and let you know where I got it from.

Thanks, just a little bit of mild reading, will sink my teeth in when I finish work.. Cheers.

This would have been handy a few years ago (Echuca specs) now I am 10 mins south of Echuca with rain water not sure what to really do there. I have been using distilled water in Beersmith2 as my base water, rightly or wrongly. Are there water test kits, or is this something a lab needs to...

Welcome aboard! :drinks: