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I'd get the BM, but would look at cheaper Ghetto alternatives regarding the hood and thermal jacket. My thermal jacket is made from a $3 windscreen reflector and my hood from a very thin $2 stainless steel bowl. Both have been producing the goods for a couple of years now. As mentioned above...

Just asking the obvious, but do you have the correct quick connect to the liquid and gas posts? If you connect the liquid disconnect to the gas post and vice versa they can jam. (Apparently :ph34r: )

Is it truly a conical bottom or a flat bottom with a small conical entry into the nozzle?

So how many brews do they expect to get from a temperature probe? Maybe I need to get a spare in now just in case.

Similar for me. Must drag it out again and check my next brew as I've recently changed my water source.

Okay, resurrecting a very old thread............ I made my first batch of sausages recently using an improvised recipe and they turned out pretty good. After reading through the full 14 pages of this thread have just jumped onto evil bay and bought a cheap sausage stuffer to go with the...

I've just re-read the article, but still can't see why my steaks weren't quite a juicy as normal. I'm thinking that what I call medium rare may in fact be rare, so when I sous vide at 55 I got medium rare steaks as promised, but am actually used to eating them slightly rarer.

Roosterboy, Excellent news. I'm back in if I can get the right size. I have a keggle with the top cut off and would need longer legs to clear the heating element. Will confirm that one of the two sizes will fit at the end of August when I get home from work.

Taken a look at the video and it's pretty well exactly what I did. (Except for the bay leaf). The only difference was that mine was sous vide for two hours, not 45 minutes. Maybe that's why it was a little dry. Over cooked maybe. I'll give it one more try before giving up on it though. Maybe...

Thanks for that. Will take a look. The steaks were tender enough, but to me seemed to be a little on the dry side. They lacked the juice that I get when I cook them on the barbecue.

I tried sous vide steak for the first time recently. Two very thick steaks, one rump and one rib eye, in the Braumeister for two hours at 55 for medium rare. Then reverse seared on the barbecue. Evenly cooked and turned out okay, but I didn't think that they were as juicy as my conventionally...

This also counts me out then as I have exactly the same set up and would have had to extend the legs to clear my heating element, pushing the top of the basket even higher. Sorry.

I'll have to measure my converted keg, but if the size is right I would potentially be interested. Can't measure for another four weeks though until I get home from work.

Have you considered knocking up some kind of hood? My 20L BM has a less than vigorous boil, but if I put the hood on it improves no end. Would be a cheap fix if it works. Another option would be an over the side element just for the boil.

You may find this of interest...........

I generally add a small amount of wheat malt to my recipes which also helps with head retention.

Fermenting in a converted keg. I've installed a thermowell in the lid and a tap and dip tube at the bottom. They make a cheap stainless steel fermentor.

Preferably c/w long stainless steel shanks and barbs. As per these Building a new beer fridge.

Excuse the fuzzy picture, but yes fermenting in Jerry Cans makes the most of the available space in the fermenting fridge. I now ferment in converted cornelius kegs, but can only fit three brews in the fridge at a time.