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There isn’t a huge amount of load on the belt, but this motor has a bearing front and rear and is for driving pullies so there isn’t an issue with side load. The bearings may wear out eventually but not quickly enough for me to be concerned about it. Will last longer than a drill motor, outlived...

Getting around to it, don't have kids or anyone else using it but me and I know not to stick my fingers back there.

Just thought I’d share what I have done with my MillMaster mill. 3/4hp motor with a 1-1/2” pully driving a 10” pulls providing about 220rpm on the mill.

Then I’d suggest buying the MillMaster so you don’t have to buy it second 🍻

MillMaster hands down, is the best mill on the market, sure this MaltZilla fills a gap in the market but it is not built to last like the MillMaster. The question is, Do you want to buy 1 mill or 2? My MillMaster has probably milled a couple Ton of malt and is showing no signs of slowing down

One thing on your cleaning, are you pulling the seal out of the lid and cleaning them separately? when I first started No Chilling I was caught out by this simple oversight a couple of times before I figured out what was going on. I'd suggest tipping it into a fermenter and adding the yeast...

Hi everyone, I currently have on order 5kg of each Amarillo, Simcoe, and Hallertau MF that I would like to share with anyone that lives in Brisbane who is willing to pick up from Boondall or anyone that wants to have them sent to them at their expense. Normal auspost parcel charges apply up to...

My little weighing and milling area. Wish I made the hopper bigger when I first made it but it has the right proportions for a nice clean look. I do 60L batches too and just top it up 2 or 3 times to mill the ~12kg

Yeah, not for drunk friends to pretend to ride a horse though.... 🤣 Its the missus antique saddle shes had passed down to her.

No, its perfectly fine for brewing as it. The 5 stage will give the best results but you could bypass the DI filter with a slightly increased TDS, but the way I have mine setup is Sediment > Carbon > Carbon > RO > DI

Yeah, you can make adapters to connect into a garden hose and convert to the standard filters water line (1/4" i think). I did that for years. Or you can get one of these diverters you screw onto your kitchen or laundry tap that diverts the water to the filter. Countertop / Bench Top Faucet...

The dex won’t make it sweet once it ferments out, 1kg will work to making a balanced higher gravity beer compared to using purely malt sugars to get a higher ABV there are more complex sugars along with more fermentable sugars so the beer will finish out higher making it sweeter and may appear...

Yes! It is absolutely worth getting into using RO water and building up your own water profile. It’s the next step in taking good beer and making it great! This is the system I have and it works really well with an inbuilt pump...

Its calibrated with its full range of buffer solutions every brew day, so I don't know what else to say other than that's my experience.

I'm a huge advocate for the set and forget method, 10 to 12 psi, whatever works for you, wait 2 weeks and your beer will be well conditioned and carbonated correctly. I see far to many of these "This is my first kegged beer and its over carbonated, I only set it to 40psi for bla time, what's...

I beg the differ, I've been brewing with RO water for years and have never had a mash above 5.5pH adding minimal salts to the mash to get the desired mineral profile for PA, light lagers and dark beers, all ranging from 5.15 to 5.5pH with a 5 stage RO filter setup.

I don't think its necessary to take a lot of SG reading for every step of the process, the main readings you need are pre-boil SG and volume, post-boil SG (OG) and volume, and post-fermentation SG (FG). The volumes will help analyse you extract and brewhouse efficiency and as long as you...

Keep in mind that there is only an estimated 10% conversion of alpha acids to iso-alpha acids for flameout hops that will be put through a hop stand prior to cooling so you will be extracting very little bitterness compared to a 60 minute addition. If you are finding that your beers are turning...

I take it you are you referring to HTST pasteurization? In theory that should work, but in my experience transferring wort after an 80c whirlpool into a cube hasn't kept well. I have a fairly rigorous sanitation regime and still ended up with swollen cubes that where infected with an unknown...

Be careful when transferring below boiling, the temperature at 80c isn't enough to sanitise the cube and if you plan on keeping the wort for any period of time it will have a high chance of spoiling.