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I'm in Queensland as well, in summer I just leave them on the kitchen bench at room temperature. But as I said before, the brew fridge is always cold crashing a batch whenever I'm making a starter so it wouldn't do much good anyway [emoji12]

You'll have to work out a way of making it only turn the heating function on off rather than the whole unit, otherwise you'll be stop starting the stirring itself. You ideally want it higher than pitch temp, I usually run them in the mid 20s. Mine came with the probe already fitted, although I...

The mineral additions need to suit the style of beer you're brewing as well. You can't just use the same additions for every style and expect them all to turn out great. If I used the same minerals for a pilsner that I do for a pale ale it'd be ****. You can always adjust mash pH with acid or...

I think the discussion about chlorine/chloramine effect on yeast was more about the re-hydration step rather than pitching into the whole batch or making yeast starters. My personal experience has been that it has no effect on it, at least from a taste point of view when drinking the beer. I...

If you want the chlorine/chloramine removed then it is necessary to use them, or the powdered form which I prefer. Used at the correct dosage I don't see a downside, the SO2 will just boil off when the wort is boiled, and you won't be risking those flavours. Neutral or soft water like...

Personally, I've never detected any off flavors commonly associated with chlorine/chlorophenols in my beers. Up until about a year or so ago I wasn't doing anything to the water in regards to chlorine/chloramine removal. Then I started reading about this potential issue and decided it was better...

Mine has a temp probe that I stick to the side of the flask underneath some foam, not unlike the way I use the temp controller on my brew fridge when fermenting full batches. I don't need heating very much up here but usually a couple of batches a year. It works well enough doing that.

Mine has a temp probe that I stick to the side of the flask underneath some foam, not unlike the way I use the temp controller on my brew fridge when fermenting full batches. I don't need heating very much up here but usually a couple of batches a year. It works well enough doing that.

Probably designed for scientific labs where the solutions are boiled or heated to high temps. Unfortunately doesn't work well for growing yeast [emoji23]

There's nothing wrong with a heated stir plate if it has control in it to switch off the heating once it reaches a certain set temperature. I have one myself and it's ******* brilliant over the cooler months. I simply put the temp probe on the flask under some foam, set the temperature to 24 or...

Thanks mate. It's just one of those 4L things off eBay. I'd imagine it works properly as I could definitely taste a difference in my pilsner recipe brewed with the distilled water with small mineral additions vs brewed with untreated tap water. There's always a layer of brown sludge looking ****...

Brewing up this one today, just waiting for the wort to come to boil. Based on the pre boil volume I'll be doing a 110min boil. Got the previous batch of the same recipe on tap at the moment, had a sample glass earlier but will leave it alone for a month now. Tasting good so expecting it will be...

Does distilling water remove chloramine? I've been treating my distilled water with K met when I brew with it just in case, although I never noticed any issues with not treating it or tap water. I figure it's better to be on the safe side than risk off flavours though.

Can't even notice DMS in no chilled beers, of all styles including a XXXX bitter rip off. If it was gonna show up anywhere, that would be the one I'd expect to taste it in.

Chilling doesn't suit my schedule otherwise I'd probably have done it by now for hoppy beers at least. I'm often kegging and pitching a fresh batch in the middle of the week when I can't do a full brew day because of work. Lately I've tried cube hopping, along with generous flameout and 10...

What it turned into was one person arrogantly telling all the pro re-hydration camp that we're all full of **** and "I was right all along yay me!", and basing that statement on essentially nothing but "well I don't do it and it works fine" and an early publication of a study that appears to...

Well mine's good for another 10 or 11 months... it'll probably be offline for a while itself while we look to buy a house and move around the end of the year/beginning of next year. Maybe they could draw some of the excess CO2 from the atmosphere that they're all talking about and use that...

I've got check valves on my manifold, and also a non return valve along the line that runs from the regulator to the manifold. It doesn't seem to affect anything like that. The back pressure would be less than the pressure set on the regulator anyway, otherwise it wouldn't be sending gas into...

Neither have you. The only thing you've referenced is a marketing release and anecdotal crap. But since you've asked... https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2011.tb00482.x It's about 7 or 8 years old now, and things may have changed since, but we don't know that until...

Specialty malts have basically been mashed in the grains. I've done some home made crystal malts before that turned out well, though probably a bit of a different process to what the maltsters use to make it. @Schikitar I find the Caraaroma gives a reasonably strong toffee/caramel flavor with...