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Why not use the quarter inch bulkhead ball lock but take the poppet out? But @MHB idea of hose fittings also a good plan, I have seen stainless ones somewhere. You could use johnguest fittings have a look at their site ( available at Bunnings in NZ so try your ones ) and they have foodsafe...

Might be a better plan to build your own, lots of parts available for that kind of thing and advice.

Bruge beer festival very good in the central square, very pretty city and some great crepes as well. It's got some many beers in the one place to try, it's not like Oktoberfest or Springfest in Germany.

Just checking have you updated the G40 firmware?

@Grmblz What would the heater look like? Thanks.

Count me in please, " I feel the need for Heat".

@BrewLizard I have had very stable control with a fridge with freezer on the top that is vented down via a hole I cut into the fridge. Using a brewpiless controller and heatbelt around the fermenter. Size wise it fits a fermentasaurus so could easily fit more than 2 cornys. It's a Fisher...

I reckon the false bottom would be a different beast if used with whole hops, would make a great filter bed. I'm going to carry on with my homemade " trubinator " / " trubtrapper " , I've sold the helix coil as it wasn't quite good enough either. https://www.brewtools.com/search?q=trubinator...

@hopnotic That is a pain, not a crazy amount of hops either.

@fifis101 Asked above but will ask again. What dimensions are you looking to fit your fridge into? and what are you putting in it Fermentasaurus etc!

@fifis101 What dimension do you have to fit into?

I bought a slightly bigger garden sprayer with tubing on it fitted a ball lock post and then can connect it to a ball lock connector.

I'd say if the style calls for bakers yeast then use it for making your beer. But as far as I know Finnish Sahti is the only beer using bakers yeast and this should come from Suomen Hiiva a Finnish producer of bakers yeast. It's sold fresh so not going to be that available to us in the southern...

It could be, as less fermentable wort is produced from higher mash temperatures. This article gives some info about the temperature effect on your grain conversion even if you aren't step mashing. https://byo.com/article/the-science-of-step-mashing/

What I mean is firstly there will be a ring from the krausen which you could scrape off, some yeasts do make more krausen than others. Verdant yeast and wheat beers spring to mind. There might not be much but you can build from a little and no need to wash that really. Certainly don't fill your...

Given that the pressure in the fermenter needs to get to say 27 psi for 2.4 vols at 22c, the keg I purge also gets to that pressure. I then disconnect the keg and put it aside. Cold crash the beer when finished so say to 4 c and the pressure is about 10 psi then. I then purge the lines with CO2...

@fifis101 Agreed my tactic to spund towards the end of fermentation and I never have to force carbonate. Also use the ferment gas to purge the keg it's going into. Win Win. @Swannie I think size / geometry does matter as it's really surface to volume ratio that is important not surface area...

@Martinez re yeast harvest. You may well find that you have a nice ring left around the fermenter from the krausen. This will be top fermenting residue and you might be able to scrape this off with a very well sterilised ( ie boiled or pressure cooked ) spatula ( plastic or silicone ) and...

For the hot to cold mashing discussed above best chance would be to add the extra malt after cooling to the enzyme temp and then add supplementary enzymes. But seems like a faff to me for probably no gain and more pain. After all you're going to heat to a boil again afterwards unless it's a no...

I can't comment on that product, others products I've had from them good but diabolical at responding to customer response via email when I did have an issue. Probably the worst/ rudest customer query reply from them when I did finally get a reply, which never answered all my questions.