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Here's how I roll. Heat belt wrapped around the lowest practical point of the fermenter, which in my case is the bottom rail of the fermentasaurus, plugged into the 'heat' side (duh) if the Inkbird. Probe duct-taped to the side of the fermenter about an inch below the top of the liquid level...

Mark, how would you rate that book in terms of the 'clones' being fairly on point?

About a cup in five liters of hot water into a mop bucket for the floor (sealed concrete), and about a three to one mix in a cheap spray bottle and a wipe down keeps the fermentation chamber (converted upright freezer) pathogen free and lemon scented.

Its absolutely got its place as a studiously applied cleaner and disinfectant around the place, just not so much in the HB toolkit when far better options are available. Plus it really gets your whites white.

Mate.. the ***** like $1.50 for 2 liters at Coles. Better still, stretch your budget to some no name un scented sodium percarbonate loaded nappy wash. I think its about $3 per kilo. ******* around with nasty chlorine for '***** and giggles'? Each to their own I guess.

Super duper. Can this process be made slightly more 'vigorous' with higher temps? Say we're using the ubiquitous US05 that can tolerate up to 25 deg. Anything to be gained / lost by holding our keg at say, 23 deg while it carbs up?

Kegging. If only for the fact that there a couple of decent restaurants out my way who observe the correct definition of BYO and a man can enjoy a homemade beer with his Massaman curry if he chooses. Chill a few flip tops in the freezer for half an hour ans a slow steady poor from the Pluto gun...

ome Amiable and then some. My business just received some of that very welcome 'stimulus' cash. I think somebody over there spiked the water coolers with MDMA.

Christ almighty... yeah...What have the Romans ever done for us!?..

Oh no, another kick in the balls for our filthy coal industry!

That would make for a nice chance of pace from them being the biggest polluter.

I hear its about ten years off..

So do you need to allow for extra grain with your recipes with the Guten? I was doing full volume brews for months with my old set up and couldn't understand why my OG always went to **** until I happened upon this article. https://byo.com/article/skip-the-sparge/

Do you always re circulate via the return pipe? Some brewers (as in, the YT videos I've watched) prefer to adjust the flow so it remains under the return and drains (purely) back through the bed. On the face of it at, at least to me, that would seem to be the idea. Have you tried both ways? Make...

Why no top screen?

Honestly. Visiting Jamica for the 'beer' is about as legit as visiting Columbia for the ******* Refajo..

Indeed, plumbing doesn't require advanced degree in fluid mechanics, and you may be very handy yourself, but thats the exception, not the rule. I've personally seen jobs bordering on criminal stupidity. One that springs to mind was a lady in a duplex complaining about a burst of pressure...

Unless you're a licenced plumber / drainer, *you're not permitted to work on drainage. End of story. https://ablis.business.gov.au/service/nsw/notice-of-work-plumbing-and-drainage-/33677 *Unless of course, you find a plumber willing to sign off on your work.

I'm guessing the sheer heat exchange from wort to the metric tonne of copper in that thing probably negates the use of water at all..

Complaining about inequality must aid longevity.