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I can't say I will put the difference down to the no-chill completely as the things i would have thought to be affected were not the main ones. The yeast regime was certainly different, if anything the chilled one was probably underpictched while the no-chill one had a nice healthy yeat cake...

Well lets remember that the wort is from the same batch so the age is identical, only difference is that the chilled wort was fermented 2weeks prior to the no-chilled one.

As we all know there are many factors which affect the final quality of a brew so the observations below are exactly that, observations on a split batch. brew House Pilsner which is one of my favourites. 96.5% Weyermann Pils, 3.5% Acidulated Malt, Wyeast 2247 European Lager, SaazB bittering...

Ash I believe TWOC has these SS false bottoms, I got one a month back which was about the size you are after. Can't remember how much $40 - $50 probably. Only had a chance to use it once so far and I need to mount it better in my rubbermaid but it worked well.

If you are adding acidulated malt then an acid rest shouldn't be needed. I believe the grain will drop the pH with darker malts acidifying more. I have only used acidulated malt in pilsners so far at about 3.5% of the grist so no real expert on this. Depending on your grain bill the mash pH...

Thanks batz, may wait for Craftbrewer tp get it in.

I used a 25L bucket (bunnings) with a copper manifold for the last few years and most brews had about 10L of headspace in them so 20L is ok to start on. I managed to find a cheap rubbermaid so finally bit the bullet and upgraded two months ago.

Haven't seen this yeast anywhere over in WA? Where is the best place to get some. Sometimes I just can't be bothered making a starter so a good dry ale yeast would be good.

Can't be certain if I will make it but hoping to, lots of stuff going on with the new house. Anyone going to run across the rocks? :P

Is it too late to order from him? If its not do you have an email or something for him. Should really give one a go this year? Thanks Jason

Still using mine and since improving the temperature control of the fridge the system is humming along, first glass has about 25% head but after the tap is cold it runs perfect. Ended up mounting the compensator as close to the tap as possible which seemed to help gas building in the line post...

I llike the preboil use, I am alway wondering if I have time to leave the wort when it is approaching the boil. Of course if the thermographic camera's come down in price you could really piss fart about :P

I had a pint at clancy's on Monday and thought it was a nice drop. As Vlad said it is very much the little brother of LCPA, quite malty I thought and milder on the late hops but still american cascade or something similar. I will need to sample 6 pints in a short space of time to provide a more...

I wouldn't lose any sleep over 14degC, I have let lagers sit that high before and they have turned out fine. The ferment will be slightly faster but not drastically. If your worried chuck another iceblock in there. Sure it will be fine :)

Got any pics Asher! Sound interesting, why don't you bring one to the next WCB meet :o hoping to actually make it for a change.

Well I haven't done too much experimentation with this one but I have brewed about 4 batches of 100% Weyermann Pils (sometimes 200g of carapils), SaazB and Wyeast 2247 European Lager and it is one of my favourite beers. Can't beat one of these on a hot summers day! Upgrading my cold fermenting...

Afraid I wont be able to make it either Barf, having just moved in to the new house I have too many 'tasks' to complete for SWMBO. Hope you all have a good one.

Wouldn't bank on that switch lasting long! 3000W is about 12.5A so I would be installing a 15A switch. I hope that urn is earthed and you have a RCD on the circuit you are using.

Another blatant snip from brewboard on substitution recommendations.

Norther Brewer is my staple bittering hop for both ales and lagers. Been getting into SaazB in lagers and good old goldings in ales. Need to get the brewery fired up again so I can give some of the new ones in the fridge a run.